1 option
The Culinary Handbook; the most complete and serviceable reference book to things culinary ever published. By Charles Fellows.
LIBRA - Blank Collection TX715 .F324 1904
Available in person
Request an item
Access options
- Format:
- Book
- Author/Creator:
- Fellows, Charles.
- Language:
- English
- Subjects (All):
- Cooking.
- Penn Provenance:
- Blank, Fritz (bookplate) (donor)
- Physical Description:
- [2], 186, [4] pages 24 cm
- Edition:
- Second Edition
- Place of Publication:
- Chicago, Published by The Hotel Monthly, 1904.
- Notes:
- "This book book has been prepared with the aim of gathering into a single volume the largest practicable collection of every day recipes suited to the catering fraternity in the English language, making it as nearly as possible the choicest and most complete work of its kind."--Preface.
- Text printed in two columns.
- Publisher's advertisements: [3] pages at end.
- Includes 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 transparent protective cover.
- OCLC:
- 1089839873
The Penn Libraries is committed to describing library materials using current, accurate, and responsible language. If you discover outdated or inaccurate language, please fill out this feedback form to report it and suggest alternative language.