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