The Stove-Top Cookbook. Mala Reynaud.

Format:

Book

Author/Creator:

Reynaud, Mala.

Contributor:

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

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Cooking.

Penn Provenance:

Blank, Fritz (bookplate) (donor)

Physical Description:

x, 234, [2] pages 22 cm

Distribution:

New York : Division of Crown Publishers, Inc.,

Place of Publication:

New York, Gramercy Publishing Co. [1960]

Contents:

Foreword

Kitchen Equipment for Stove-top Cooking

Herbs, Spices, and Other Seasoning

Using Wine to Flavor Food

How to Use the Recipes

Meat and Poultry Main Dishes

Fish and Seafood, Plain and Fancy

Appetizers and Hors d'Oeuvres for Cocktails and Dinner

Some Choice Soups

A Variety of Vegetables

Salads with Zest

Sauces and Salad Dressings for Meat, Fish, Eggs, and Vegetables

Desserts: Mostly Fruits and Puddings, with Appropriate Sauces

Cheese, Egg, and Other Light Lunch Dishes

Briefly: Breads

Kitchen Techniques.

Notes:

"This edition is published by Gramercy Publishing Company ... by arrangement with McGraw-Hill Book Company, Inc."--Title-page verso.

"B"

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.

OCLC:

717570