It's Smart to Cook with Beer; 200 recipes for cooking with beer, Compiled and published by D. Everett Hale.

Format:

Book

Author/Creator:

Hale, David Everett, 1889-

Contributor:

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

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Cooking (Beer).

Penn Provenance:

Blank, Fritz (bookplate) (donor)

Physical Description:

[6], 115, [7] pages 23 cm

Distribution:

New York : Distributed by The Citadel Press,

Manufacture:

New York : Printed by Theo. Gaus' Sons, Inc.,

Place of Publication:

Belleville, N. J. D. Everett Hale, [1949]

Contents:

Meats, Poultry, Game, Etc.

Fish, Etc.

Cakes, Puddings, Fruits, Jellies, Breads and Batters

Sauces, Dressings, Gravies, Soups, Etc.

Savories

Vegetables, Salads, Etc.

Beverages.

Notes:

"Colonial housewives added beer to many dishes, giving them a tasty, malty tang. The English, Scandinavians, and others on the Continent, use beer as a savor not only for meats, fish, vegetables, sauces, gravies, etc., but for breads, puddings, and pies. Try some of these 200 old recipes, and enjoy the piquancy of a rare new taste sensation."--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 with transparent protective cover retained.

Kislak copy dust jacket has distributor stamped on front lapel.

OCLC:

1826329