The Sportsman's Game and Fish Cookbook / by Helen Lyon Adamson and Hans Christian Adamson.

Format:

Book

Author/Creator:

Adamson, Helen Lyon.

Adamson, Hans Christian, author.

Contributor:

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

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Cooking (Game).

Cooking (Fish).

Penn Provenance:

Blank, Fritz (bookplate) (donor)

Physical Description:

xiii, [1], 225, [2] pages 24 cm

Other Title:

Game and Fish cookbook

Place of Publication:

New York : Greenberg : Publisher, 1957.

Contents:

Hunters and Their Harvests After the Kill, After the Shoot, After the Catch. After the Kill; After the Shoot; After the Catch

Region I: New England and Atlantic States. Venison; Bear; Game Birds; Waterfowl; Game and Sports Fish; Small Game

Region II: Alleghenies to Rockies-Great Lakes to Mexican Gulf. Antlered Game; Wild Pig; Small Game; Game Birds; Waterfowl; Game and Sports Fish

Region III: Dakotas to Sierras-From Canadian Border to Southwest. Antlered Game; Mountain Goats and Sheep; Small Game; Game Birds; Waterfowl; Game and Sports Fish

Region IV: Pacific-Southwestern States and Texas. Antlered Game; Small Game, Game Birds; Waterfowl; Game and Sports Fish

Region V: Dominion of Canada and Alaskan Territory. Antlered Game; Other Big Game; Small Game; Game Birds; Waterfowl; Game and Sports Fish.

Notes:

"900 North American Regional Recipes with Tested Ways to Preserve Fresh Killed Game for Home Cooking"--Dust jacket.

Text printed in two columns.

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: Adamson, Helen Lyon. Sportsman's game and fish cookbook.

OCLC:

1074102