The standard wine cook book / by Anne Director.

Format:

Book

Author/Creator:

Director, Anne.

Contributor:

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

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Cooking (Wine).

Penn Provenance:

Blank, Fritz (bookplate) (donor)

Physical Description:

218, [6] pages ; 20 cm

Edition:

First Edition

Place of Publication:

Garden City, N.Y. : Doubleday & Company, Inc., 1948.

Contents:

Wine in cooking

How to recognize different wines, wine names and classifications

Wine service guide, temperatures, table service, and wine glassware

Helpful hints about wine buying, wine care, and wine storing

Soups

Salads and salad dressings

Vegetables, Egg and cheese dishes

Fish and fish sauces

Meats and meat sauces

Poultry and game

Fruits, desserts, and dessert sauces

Cocktails, coolers, cobblers, and wine punches.

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 recipes from magazine and newspaper and handwritten recipe for "Kaulua" cocktail laid in.

Kislak copy has yellow post-it "Contained a pamphlet about CA wine varieties. Removed to Chef Fritz Ephemera Collection Box 2".

OCLC:

285854