The Complete Round-the-World Meat Cookbook, Myra Waldo.

Format:

Book

Author/Creator:

Waldo, Myra.

Contributor:

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

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Cooking (Meat).

Genre:

cookbooks.

Cookbooks.

Penn Provenance:

Blank, Fritz (bookplate) (donor)

Physical Description:

[6], 492, [6] pages, [8] pages of plates illustrations 24 cm

Other Title:

Meat Cookbook

Place of Publication:

Garden City, N.Y., Doubleday & Company, Inc., 1967.

Contents:

Introduction

Timetables for Cooking Meat

Beef

Veal

Lamb

Pork and Ham

Ground Meats

Mixed Meats

Variety Mats (Liver, Brains, Sweetbreads, Kidneys, Tripe, Tongue, and Heart)

Game

Stuffed Vegetables

Soups

Sausages

Fire Pot Cookery

Sauces.

Notes:

"Unusual and classic meat recipes for all cuts of meat from peoples all over the world"--Dust jacket.

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: Waldo, Myra. Complete round-the-world meat cookbook.

OCLC:

1067424