Ann Batchelder's Cookbook / by Ann Batchelder.

Format:

Book

Author/Creator:

Batchelder, Ann, 1885-

Contributor:

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

Culinary Collection (University of Pennsylvania)

Standardized Title:

Ann Batchelder's own cook book

Language:

English

Subjects (All):

Cooking, American.

Dinners and dining.

Penn Provenance:

Blank, Fritz (bookplate) (donor)

Physical Description:

308, [4] pages ; 21 cm.

Edition:

Revised edition

Distribution:

New York : Printed in the United States of American by American Book-Stratford Press, Inc.,

Place of Publication:

New York : M. Barrows & Company, Inc., 1949.

Contents:

Foreword

Ann-By Herself

Definitions. What it Means to Me

Appetizers

Beverages

Soups and Chowders

Breads

Egg and Cheese Dishes

Fish and Sea Food

Meat, Poultry, and Main-Course Dishes

Vegetables

Relishes, Preserves, and Garnishes

Sauces

Salads and Salad Dressings

Sandwiches

Cakes, Fillings, Frostings

Cookies

Desserts

Pies and Pastries

Menus

The Fine Art of Seasoning.

Notes:

First edition published in 1941 under title: Ann Batchelder's own cook book.

"First Printing, November, 1941 ... Completely Revised, 1949. Sixth Printing, March, 1949"

"Five hundred receipts from the collection of the Food Editor of the Ladies' Home Journal" -- Dust jacket.

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 partially detached retained.

Kislak copy has list of ingredients for recipe written in ms. on back free endpaper.

OCLC:

1331445047