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The Complete Meat Cookbook : a juicy and authoritative guide to selecting, seasoning, and cooking today's beef, pork, lamb, and veal / Bruce Aidells and Denis Kelly ; photographs by Beatriz Da Costa ; illustrations by Mary DePalma.
LIBRA - Blank Collection TX749 .A36 1998
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- Format:
- Book
- Author/Creator:
- Aidells, Bruce.
- Kelly, Denis, 1939- author.
- Language:
- English
- Subjects (All):
- Cooking (Meat).
- Genre:
- cookbooks.
- Cookbooks.
- Penn Provenance:
- Blank, Fritz (bookplate) (donor) (inscription)
- Aidells, Bruce (autograph)
- Physical Description:
- 604, [4] pages, [16] pages of color plates : illustrations (some color) ; 27 cm
- Place of Publication:
- New York : Houghton Mifflin Company, 1998.
- Contents:
- Introduction
- Meat basics
- Cooking today's meat
- Beef: America's most popular meat
- Pork: the most versatile meat
- Lamb: ethnic favorite and epicure's delight
- Veal: a tender delicacy
- Seasoning chart.
- Notes:
- Designed by Susan McClellan.
- 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.
- Kislak copy has message taped to half-title page "April 1999. To Fritz, A man whose curiosity and scholarship is only surpassed by his cuisine. Bruce Aidells."
- Kislak copy has message "Fritz, Thanks for the note and photo. My lunch with you in your kitchen was by far the most satisfying of my trip. It's hard to beat home cooking even when served at a restaurant kitchen. I look forward to our next visit and to a meal in your restaurant. Best wishes. Bruce" written in ms. on Highlands Inn notepaper laid in.
- Other Format:
- Online version: Aidells, Bruce. Complete meat cookbook.
- ISBN:
- 0395904927 (cloth) :
- 9780395904923
- 061813512X
- 9780618135127
- OCLC:
- 39313562
- Online:
- Contributor biographical information
- Publisher description
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