Talking about Puddings / by Margaret Bates ; photographs by Robert J. Anderson.

Format:

Book

Author/Creator:

Bates, Margaret, -1968.

Contributor:

Anderson, Robert J., photographer.

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

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Puddings.

Pastry.

Desserts.

Cooking, English.

Penn Provenance:

Blank, Fritz (bookplate) (donor)

Physical Description:

ix, [3], 221, [3] pages, 4 unnumbered pages of color plates : illustrations (some color) ; 26 cm

Edition:

First edition

Place of Publication:

Oxford, England : Pergamon Press, [1968]

Contents:

In the Christmas Tradition

The Inner Lining

Made in a Frying-pan, or all about Fritters, Pancakes and Sweet Omelets

Creamy Milk Puddings, Junkets and Custards

In Praise of Fruit and Fruit Salads

The Humble Cooking Apple

A Miscellany of Baked Puddings

Pies, Tarts and Flans

Crowned with Meringue and Other Meringue Delicacies

Lush Cakes for the Dinner Table

Cheese or Curd Cakes, and other Delicacies made with Cottage Cheese and Sour Cream

A Galaxy of Cold Sweets

Ice-Cream on the Menu

Petits Fours, Friandises and Dessert Biscuits

Useful Fundamentals: Pastry-making, Sweet Sauces, Flavourings and Simple Garnishes, Handy Measures, British and American Measures.

Notes:

Text printed in black and light blue.

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 bookmark with oven temperatures for cooking.

ISBN:

0080036007

9780080036007

OCLC:

184420