Breakfasts and brunches.

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):

Breakfasts.

Brunches.

CHR1983.

Local Subjects:

CHR1983.

Genre:

Cookbooks.

cookbooks.

Penn Provenance:

Blank, Fritz (bookplate) (donor)

Physical Description:

[8], 119, [1] 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. Eggs, Soufflés and Quiches: Whole Eggs; Scrambled Eggs and Omelets; Soufflés and Mousselines; Quiches and Tarts

2. Seafood, Poultry and Meat Entrées: Seafood; Poultry; Meats

3. Pancakes, Breads and Pastries: Sweet Pancakes, Waffles and Toasts; Savory Pancakes and Crepes; Quick Breads and Muffins; Yeast Breads and Cakes; Pastries

4. Vegetable Side Dishes: Casseroles and Sautés; Salads, Sorbets and Spreads

5. Sweet Side Dishes: Fruits; Sorbets; Spreads and Sauces

6. Beverages: Juices and Dairy Drinks; Cold Punches and Cocktails; Hot 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:

0895351153

9780895351159

OCLC:

9111501