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Science of food & cookery / by H. S. Anderson Dietitian, Loma Linda Sanitarium.California.
LIBRA - Blank Collection TX392 .A68 1921 Blank copy
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- Format:
- Book
- Author/Creator:
- Anderson, H. S. (Hans Steele), 1877-
- Language:
- English
- Subjects (All):
- Vegetarianism.
- Cooking.
- Genre:
- Bindings (Binding)
- Penn Provenance:
- Blank, Fritz (bookplate) (donor)
- Physical Description:
- [2], 298 pages : illustrations ; 23 cm
- Other Title:
- Science of food and cookery
- Place of Publication:
- Mountain View, Calif. : Pacific Press Publishing Association, 1921.
- Contents:
- Foods, Their Uses in the Body
- The Vital Elements in Foods (Vitamines)
- Food Minerals Essential to All Life
- Natural Food of Man
- Balancing the Food
- Food Economics
- Cookery and Food Preparation
- Principles of Successful Cookery
- Food Combinations
- Dietetic Errors
- Planning the Meal and Menu Making
- Course of Cooking Lessons
- Bread
- Soups
- Entrées and Noon-Meal Dishes
- Gravies and Sauces
- Vegetables
- Salads and Dressings
- Desserts
- Toasts, Breakfast Dishes, Cereals, Eggs, Sandwiches
- Cookery for the Sick
- Diet in Disease
- Fruit Ices, Ice Cream, Sherberts
- Principles of Canning and Preserving
- Miscellaneous Recipes
- Warmed-Over Dishes
- Wheat flour and Sugar Substitutes.
- Notes:
- Earlier editions have title: Food and cookery.
- Contains preface to fifth edition.
- Includes index.
- Contents of Appendix tipped in.
- 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 bookplates of Chef Fritz Blank.
- OCLC:
- 228681279
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