4001 food facts and chef's secrets / by Dr. Myles H. Bader.

Format:

Book

Author/Creator:

Bader, Myles.

Contributor:

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

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Food.

Cooking.

Nutrition.

Penn Provenance:

Blank, Fritz (donor)

Physical Description:

[2], iv, [2], 282, [2] pages : illustrations ; 26 cm

Edition:

Revised edition

Other Title:

Four thousand one food facts and chef's secrets

Food facts and chef's secrets

Place of Publication:

San Diego, CA : Mylin Publishing, 1993.

Contents:

Fun miscellaneous facts

Entertaining facts

Fruit facts

Veggie facts

Spud facts

Vitamin/Mineral facts

Egg facts

The cold facts

Fat facts

Cheese facts

Meat facts

Fowl facts

Fish facts

Beverage facts

Grain and Nut facts

Bread/Muffin facts

Coffee/Tea facts

Cake/Pie/Cookie facts

Fast food facts

Food Safety facts

Food Not for Eating facts

Food Type facts

Soft Drink facts

Supermarket facts

Restaurant facts

Consumer Awareness facts

Cooking facts

Herb & Spicy facts

Food Additive facts

Sweet facts

Travel Food facts

Frosting and Topping facts

Sauce and Gravy facts

Soup and Stew facts

Food Canning facts

Food Substitution facts

Wine Cooking facts

Statistical facts

Dairy facts

Vegetarian facts

Water facts

Food Terminology: From A to Z.

Notes:

"More Usable Food Facts Than Any Book Ever Published"--Cover.

Illustrtions by Randy & Deborah Peek.

Includes bibliographical references (page 272) and index.

Local Notes:

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

ISBN:

0963289918 (paper) :

9780963289919

OCLC:

28757958