Cooking with the experts; over 400 simple, easy-to-follow, taste-tempting recipes selected by television's best cooks, edited by William I. Kaufman.

Format:

Book

Author/Creator:

Kaufman, William I. (William Irving), 1922-1995, editor.

Contributor:

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

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Cooking, American.

Penn Provenance:

Blank, Fritz (bookplate) (donor)

Physical Description:

viii, 248, [24] pages illustrations, portraits 22 cm

Edition:

First Printing

Place of Publication:

New York, Random House [1955]

Contents:

Introduction

Appetizers, Hors d'Oeuvres and Canapés

Soups and Chowders

Eggs, Soufflés and Cheeses

Fish and Shellfish

Meats

Poultry

Salads

Salad Dressings

Vegetables

Stuffings, Sauces and Gravies

Breads, Pancakes and Waffles

Desserts: Cakes, Pies, Puddings

Beverages.

Notes:

"Television's best cooks" [24] pages at end contains portraits and brief biographies.

Recipes individually attributed.

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.

Kislak copy has dust jacket retained.

Other Format:

Online version: Kaufman, William I. (William Irving), 1922-1995. Cooking with the experts.

OCLC:

1533890