Seafood.

Format:

Book

Contributor:

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

Culinary Collection (University of Pennsylvania)

Series:

Cooking with Bon appétit

Language:

English

Subjects (All):

Seafood.

Medical Subjects:

Seafood.

Genre:

Cookbooks.

cookbooks.

Penn Provenance:

Blank, Fritz (bookplate) (donor)

Physical Description:

[8], 118, [2] pages, [16] unnumbered pages of color plates : color illustrations ; 28 cm.

Other Title:

Bon appétit

Place of Publication:

Los Angeles : The Knapp Press, 1983.

Contents:

1. Crustaceans: Crab; Shrimp; Lobster; Mixed Crustaceans

2. Mollusks: Clams; Mussels; Oysters; Scallops; Miscellaneous Mollusks

3. Saltwater Fish: Bass; Snapper; Sole; Swordfish; Tuna; Miscellaneous Saltwater Fish

4. Freshwater Fish: Salmon; Salmon Trout; Trout; Miscellaneous Freshwater Fish

5. Basic and Mixed Dishes.

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.

ISBN:

089535120X

9780895351203

OCLC:

9533305