Fruit cooking & preserving.

Format:

Book

Contributor:

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

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Cooking (Fruit).

Fruit--Preservation.

Fruit.

Penn Provenance:

Blank, Fritz (donor)

Physical Description:

[4], 64 pages : color illustrations ; 28 cm

Edition:

First US edition

Distribution:

New York : A division of Crown Publishers Inc.,

Other Title:

Fruit cooking and preserving

Beekman guide to fruit cooking & preserving

Place of Publication:

New York : Beekman House, 1977.

Contents:

Good fruit guide. Selecting fruit; Fruit parade; Fruit cookery methods

Cooking with fruit. Appetizers; Main courses; Pudding and desserts

Preserving. Candied fruits; Jam-making; Jam recipes; Marmalade; Jelly; Bottling; Bottled delicacies; Fruit syrups and juices; Chutney; Freezing.

Notes:

"First published in the UK by Marshall Cavendish Publications Limited ..."

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 dust jacket retained.

ISBN:

0517216981

9780517216989

OCLC:

3678338