Michael Field's culinary classics and improvisations / illustrations by Mozelle Thompson.

Format:

Book

Author/Creator:

Field, Michael, 1915-1971.

Contributor:

Thompson, Mozelle, 1926-1969, illustrator.

Scudellari, R. E., designer.

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

Culinary Collection (University of Pennsylvania)

Standardized Title:

Culinary classics and improvisations

Language:

English

Subjects (All):

Cooking (Leftovers).

Entrées (Cooking).

Penn Provenance:

Blank, Fritz (bookplate) (donor)

Physical Description:

[2], xiv, 223, [1], xiv, [2] pages : illustrations ; 21 x 23 cm

Edition:

First Edition

Place of Publication:

New York : Alfred A. Knopf, 1967.

Contents:

Beef

Lamb

Veal

Pork

Cured Meats

Poultry

Fish and Shellfish

Stuffed Vegetables.

Notes:

"This is a Borzoi Book published by Alfred A. Knopf, Inc."

"Creative leftovers made from main course masterpieces"--Dust jacket.

Jacket and text illustrations by Mozelle Thompson.

Typography, binding, and jacket design by R. D. Scudellari.

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.

OCLC:

1199939674