The best of Shaker cooking. Edited by Amy Bess Williams Miller and Persis Wellington Fuller, with an appreciation of the Shakers by Walter Muir Whitehill.

Format:

Book

Author/Creator:

Miller, Amy Bess Williams, compiler.

Contributor:

Fuller, Persis Wellington, compiler.

Whitehill, Walter Muir, 1905-1978, writer of foreword.

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

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Shaker cooking.

Cooking, American.

Genre:

Cookbooks.

Penn Provenance:

Blank, Fritz (bookplate) (donor)

Physical Description:

xix, [3], 457, [1] pages illustrations 24 cm

Edition:

First Printing

Distribution:

London, Collier-Macmillan Ltd.,

Place of Publication:

New York, The Macmillan Company, 1970.

Contents:

Foreword: An appreciation of the Shakers / by Walter Muir Whitehill

Preface

Introduction

Significant events in Shaker History

Advice to children on behaviors at table

Soups and chowders

Fish and shellfish

Poultry

Meat

Meatless dishes

Vegetables

Breads, biscuits, muffins, and hotcakes

Sweetmeats

Cakes and cookies

Pies, pastries, and fritters

Puddings and cream desserts

Candies and maple desserts

Ices and fruit desserts

Jams, jellies, and preserves

Sauces

Beverages

Picnics.

Notes:

Drawings by Beverly Hallock.

Includes bibliographical references (page 433) and 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:

89096