The new Antoinette Pope School cookbook, by Antoinette and Francois Pope.

Format:

Book

Author/Creator:

Pope, Antoinette.

Pope, François, author.

Contributor:

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

Culinary Collection (University of Pennsylvania)

Standardized Title:

Antoinette Pope School cookbook

Language:

English

Subjects (All):

Cooking, American.

Genre:

Cookbooks.

Penn Provenance:

Blank, Fritz (bookplate) (donor)

Physical Description:

xx, 940 pages 24 cm

Edition:

Revised edition

Distribution:

London, Collier Macmillan Publishers,

Place of Publication:

New York, Macmillan Publishing Co., Inc., 1973.

Contents:

Appetizers: Hors d'Oeuvres, canapés, open-face sandwiches, dips, fillings, spreads

Fondues, quiches, hot dips, rarebits

Soups and chowders

Meats

Poultry and dressings

Seafood and fish dishes

Eggs, omelets, soufflés, and French toast

Vegetables: vegetable molds and vegetable casseroles

Sauces and gravies for meats, fish, poultry, and vegetables

Salads: salad bowls and salad dressings

Chafing dishes and casseroles: luncheon, supper, and dinner dishes

Party-style molds

Quick breads: waffles, biscuits, pancakes, popovers, doughnuts, specialty breads, and non-yeast coffee cakes

Yeast breads: rolls, breads, coffee cakes, doughnuts, and pastries

Cakes and tortes: special occasion cakes

Icing and frostings: professional cake decorating

Desserts: cheese cakes, strudels, puff pastry, and tarts

Cookies: bars and slices, plain and fancy

Pies

Italian dishes

Oriental cookery

Smörgåsbord, or American-style buffet

Teas and coffee-making

Party-style punches

An introduction to wines

Vegetable carving and butter molding

Pickling and preserving

Home freezing.

Notes:

Originally published in 1948 under title: Antoinette Pope School cookbook.

Table of Measures and Weights, Equivalents, Contents of Common Can Sizes pasted on front pastedown.

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 has bookplate of Chef Fritz Blank.

Kislak copy has dust jacket retained.

Kislak copy is "First Printing 1973".

OCLC:

752323