Fish and Game Cook Book, by Harry Botsford ; decorations by Larry Spinelli.

Format:

Book

Author/Creator:

Botsford, Harry, 1890-

Contributor:

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

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Cooking (Fish).

Cooking (Game).

Penn Provenance:

Blank, Fritz (bookplate) (donor)

Physical Description:

xiii, [1], 290 pages illustrations 21 cm

Edition:

First Edition

Other Title:

Fish & Game cook book

Place of Publication:

New York, Cornell Maritime Press, 1947.

Contents:

Introduction

1. I Learned about Grouse from Particular Parsons

2. The O'Sheel Cooks a Pair of Grouse

3. Grouse are Versatile

4. Pheasant Memories

5. Luck with a Duck

6. There's nothing like a Quail

7. Woodcock are Wonderful

8. A Benison for Venison

9. Rabbits is Nice

10. Rabbits continue to be Nice

11. Squirrels are Succulent

12. Introduction to Bouillabaisse

13. Speaking of Fish

14. Lumber Camp Cookery

15. Pit Cookery

16. Soups and Such

17. Sauces and Such

18. Prelude to Dinner

19. Editors also Eat

20. Good with Game

21. The Well-Appointed Larder

22. Curtain Speech

23. Recipes.

Notes:

"A gay, gusty and robust array of the stories behind memorable meals, this is no mere volume of drab recipes ..." -- Dust jacket.

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 with protective transparent cover retained.

Other Format:

Online version: Botsford, Harry, 1890- Fish and game cook book.

OCLC:

1464174