Die kalte Küche : Handbuch der modernen Anrichtekunst / von Carl Friebel, langjährigem Chef-Gardemanger in- und ausländischer Betriebe, gastronomischem Schriftleiter der Faczeitschrift "Die Küche" ; mit 213 Textabbildungen, 20 mehrfarbigen Tafeln und 15 Trüffelzeichnungen in besonderer Mappe.

Format:

Book

Author/Creator:

Friebel, Carl, author.

Contributor:

Heinrich Killinger Verlagsgesellschaft m.b.H., publisher.

Brühlsche Universitätsdruckerei, printer.

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

Culinary Collection (University of Pennsylvania)

Language:

German

Subjects (All):

Cold dishes (Cooking).

Cooking, German.

Cooking--Technique.

Cooking.

Cooking--Germany.

Germany.

Genre:

Cookbooks -- Germany -- 1927.

Penn Provenance:

Blank, Fritz (bookplate) (donor) (Kislak Center copy)

Faller, E. (autograph) (Kislak Center copy)

Physical Description:

XXXII, 536 pages, XX leaves of color plates : illustrations (some color), plan ; 28 cm

Manufacture:

Giessen : Brühl'sche Universitäts-Buch- und Steindruckerei R. Lange.

Place of Publication:

Nordhausen : Heinrich Killinger Verlag, [1927]

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 Center copy has the bookplate of Chef Fritz Blank with manuscript location notes ("1221 Locust Street" and "Library 2nd Floor") in pencil on front free endpaper; autograph ("E. Faller[?]") in pencil on front free endpaper.

Kislak Center copy: title leaf detached.

OCLC:

6663857