The Professional Cook Book : a work succinctly setting forth hundreds of recipes for preparing plain and fancy dishes, such as have never before been presented in public print : pronounced by all as a most valuable adjunct to the culinary art / by Mary Byrne.

Format:

Book

Author/Creator:

Byrne, Mary.

Contributor:

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

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Cooking, American.

Formulas, recipes, etc.

Cooking.

Medical Subjects:

Cooking.

Penn Provenance:

Blank, Fritz (bookplate) (donor)

Physical Description:

[4], 155, [4] pages ; 21 cm

Other Title:

Byrne's cook book

Practical cooking

Place of Publication:

New York : [publisher not identified], 1889.

Contents:

Soups

Fish

Meats

Poultry

Bills of Fare

Game

Salads

Vegetables

Bread, Cake, Pastry, Etc.

Miscellaneous.

Notes:

"This book contains between five and six hundred recipes of the most select dishes that are used in the wealthiest families ; also a number of menus for breakfast, dinner, lucn, etc., which have never before been published."--Preface.

Local Notes:

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

Kislak copy has bookplate of Chef Fritz Blank.

Kislak copy has recipes written in ms. on blank pages.

Kislak copy has back free endpaper wanting.

Kislak copy has autograph of Mrs. B. Birdie, New York City on back pastedown.

OCLC:

50382211