Appetizers.

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):

Appetizers.

Genre:

Cookbooks.

cookbooks.

Penn Provenance:

Blank, Fritz (bookplate) (donor)

Physical Description:

[8], 119, [1] pages, [16] unnumbered pates of color plates : color illustrations ; 28 cm.

Other Title:

Bon appétit

Place of Publication:

Los Angeles : The Knapp Press, 1982.

Contents:

1. Dips, Mousses and Pâtés: Dips and Spreads; Vegetable Pâtés, Terrines and Mousses; Seafood Pâté, Terrines and Mousses; Poultry and Meat Pâtés and Terrines

2. Salads and Cold Platters: Vegetables and Fruits; Seafood; Poultry; Meats; Grains

3. Cold Hors d'Oeuvres: Stuffed Vegetables; Marinated and Pickled Vegetables; Eggs and Cheese; Seafood; Meats; Nuts

4. Pastries, Canapés and Breads: Pastries; Canapés, Croustades and Sandwiches; Breads, Crackers and Chips

5. Hot Appetizers: Vegetables and Cheese; Seafood; Poultry; Meats

6. Drinks.

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:

0895351056

9780895351050

OCLC:

8629679