Ethnic cuisine : the flavor-principle cook-book / by Elisabeth Rozin.

Format:

Book

Author/Creator:

Rozin, Elisabeth.

Contributor:

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

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

International cooking.

Penn Provenance:

Blank, Fritz (bookplate) (donor) (inscription) (stamp)

Rozin, Elisabeth (autograph)

Physical Description:

xix, [1], 267, [1] pages ; 26 cm

Distribution:

New York : Distributed by Viking Penguin Inc.,

Place of Publication:

Lexington, Mass. : The Stephen Greene Press, 1983.

Contents:

The Orient. Soy Sauce Principles I. China; Japan; Korea; Indonesia. Fish Sauce Principles II. Vietnam; Laos; Thailand; Burma

India

Central Asia

The Middle East

West Africa

North Africa

The Mediterranean. Greece; Southern Italy; Spain

Europe. Hungary; Eastern European Jewish Cuisine; Northern and Eastern Europe; France; Northern Italy

Mexico

General Principles I-Sweet-Sour

General Principles II-Cultured Milk

General Principles III-Smoking

Crossroads Cuisine. Indonesia; Philippines; The Balkans; Turkey; Italy; United States

Creative Cuisine

Breads

Desserts

Foreign ingredients

Cooking equipment

General cooking information.

Notes:

Revised edition of: The flavor-principle cookbook. 1973.

Includes indexes.

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 handwritten bookplate of Chef Fritz Blank.

Kislak copy has embossed stamp "FCB Library of Fritz Blank".

Kislak copy inscribed "To Fritz -- with best wishes, Elisabeth Rozin".

Other Format:

Online version: Rozin, Elisabeth. Ethnic cuisine.

ISBN:

0828904979

9780828904971

0828905649 (paper) :

OCLC:

9197124