What Cooks in Connecticut / by Marjorie Page Blanchard ; illustrations by Betsy Whidden.

Format:

Book

Author/Creator:

Blanchard, Marjorie P.

Contributor:

Blank, Fritz, donor.

Whidden, Betsy, illustrator.

Grad, Laurie Burrows, associated name, former owner.

Globe Pequot Press, publisher.

Chef Fritz Blank Culinary Archive and Library (University of Pennsylvania)

Laurie Burrows Grad Collection (University of Pennsylvania)

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Cooking--Connecticut.

Cooking.

Connecticut.

Physical Description:

121, [7] pages : illustrations ; 24 cm

Place of Publication:

Chester, Conn. : The Pequot Press, 1977.

Contents:

The Land of Steady Habits

Onions and Pumpkins

The English Diet

Local Waters

The Farmlands

Trade

Yale College

The Black Population

Ethnic Influences

Revolution in the Kitchen

Casseroles and Cocktail Parties

The Cook Steps Out

Today in Connecticut.

Notes:

"A gastronomic journey through the pages of Connecticut history as told by the cooks of New England's Provision State.:--Page [3],

Recipes are attributed.

Includes index.

Local Notes:

Kislak Center Chef Fritz Blank Culinary Archive and Library copy presented to the Penn Libraries by Fritz Blank in 2008. Kislak copy is "First Printing".

TX715.B58: presented to the Penn Libraries by Laurie Burrows Grad is "First Printing" and has letter from Globe Pequot Press requesting two copies of review laid in.

ISBN:

0918676010 (paper) :

9780918676016

OCLC:

3239837