Esquire cook-book / by the editors of Esquire ; with an introduction by Arnold Gingrich ; illustrated by Charmatz.

Format:

Book

Author/Creator:

Esquire, inc., compiler, issuing body.

Gingrich, Arnold, author of introduction, etc.

Contributor:

Charmatz, Bill, illustrator.

Crown Publishers, publisher.

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

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Cooking, American--20th century.

Cooking, American.

International cooking--20th century.

International cooking.

Genre:

PRO Blank, Fritz (bookplate) (donor)

Physical Description:

xiii, 322 pages : illustrations ; 25 cm

Place of Publication:

[New York] : Crown Publishers, Inc., New York, [1955?]

Contents:

When a man cooks / introduction by Arnold Gingrich

Beginner's "luck"

That extra something

Openers

Soups

Fish and shellfish

Poultry

Meats

Beef

Veal

Lamb

Pork

Specialty meats

Game

Sauces

Vegetables

Pasta, rice, and beans

Salads and breads

Desserts and beverages

Quickies: snacks, cans, and leftovers

Charcoal cookery

carving

Equire's calorie counter

The watched pot

Index.

Notes:

Includes index.

Local Notes:

Kislak Center Chef Fritz Blank Culinary Archive and Library copy presented to the Penn Libraries in 2008 by Fritz Blank.

Kislak copy has the bookplate of Chef Fritz Blank.

Other Format:

Online version: Esquire. Esquire cook-book.

OCLC:

7559580