New Zealand Lamb : lean, clean : recipes for caring chefs.

Format:

Book

Contributor:

New Zealand Meat Producers Board, publisher.

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

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Cooking (Lamb and mutton).

Cooking, New Zealand.

Lamb (Meat).

Genre:

cookbooks.

Cookbooks.

Penn Provenance:

Blank, Fritz (bookplate) (donor)

Physical Description:

[4], 60 pages ; 22 cm

Place of Publication:

Arlington, VA : Published by New Zealand Meat Producers Board, [1980]

Contents:

Think about Lamb

New Zealand Lamb

Nutritional Values of Lamb

Suggested Cooking Styles

Tips on Lamb

Recipes: Leg of Lamb; Boneless Lamb Shoulder; Shoulder Chops; Shanks; Racks; Loin Chops; Boneless Loins; Sauces, Yogurts, Marinades, Glazes.

Notes:

Spiral binding.

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.

OCLC:

24465485