The art of cooking with herbs and spices; a handbook of flavors and savors. By Milo Miloradovich.

Format:

Book

Author/Creator:

Miloradovich, Milo.

Contributor:

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

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Cooking.

Herbs.

Spices.

Penn Provenance:

Blank, Fritz (bookplate) (donor)

Physical Description:

xiv, [2], 304 pages 20 cm

Place of Publication:

Garden City, N.Y., Doubleday & Company, Inc., 1950.

Contents:

1. Savory Herbs and Spices

2. Culinary Herb Leaves and Flowering Tips

3. Culinary Aromatic Herb Seed

4. Herb Bastes and Marinades; Blends and Bouquets

5. Herb, Condiment, and Spice Butters

6. Herb and Tree-Blossom Honeys

7. Herb and Spice Jellies

8. Herb Powder; Herb and Spice Salts

9. Herb, Condiment, and Spice Salad Dressings

10. Herb and Spice Sauces and Stuffings

11. Herb Teas and Spiced Beverages

12. Herb and Spice Vinegars

13. Wines and Wine Vinegars

14. Spices

15. Spiced Recipes and Spice Blends

16. Herb and Spice Condiments; Popular Prepared Sauces.

Notes:

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 dust jacket retained.

Other Format:

Online version: Miloradovich, Milo. Art of cooking with herbs and spices.

OCLC:

248398