The New Southern Cook : two hundred recipes from the South's best chefs and home cooks / John Martin Taylor ; with wine recommendations by Debbie Marlowe ; foreword by Lee Bailey.

Format:

Book

Author/Creator:

Taylor, John Martin, 1949-

Contributor:

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

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Cooking, American--Southern style.

Wine lists.

Physical Description:

xxvi, [2], 373, [3] pages ; 24 cm.

Edition:

Advance Reading Copy Bantam Books Hardcover

Manufacture:

Middleborough, MA : Printed and bound by The Country Press Inc.,

Place of Publication:

New York : Bantam Books, 1995.

Contents:

Soups and Stews

Fish and Shellfish

Meats

Poultry

Eggs and Cheese

Vegetables and Grains

Fresh Relishes and Salads

Breads

Sweets.

Notes:

Includes bibliographical references (pages 369-373).

Local Notes:

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

Kislak copy is an advance reading copy consisting of uncorrected galley proofs; not for sale with a hardcover publication date of July 1955

Kislak copy has foreword by Lee Bailey wanting with page count from pages 37-373 written in ms.

Kislak copy has labels on cover of "For More Information, please contact" and "Advance Reading Copy"

ISBN:

0553094173

OCLC:

1303178272