A Wine Lover's Cook Book. Jeanne Owen.

Format:

Book

Author/Creator:

Owen, Jeanne, Mrs.

Contributor:

Wright, Richardson Little, 1887-1961, writer of foreword.

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

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Cooking.

Cooking, American.

Cooking (Wine).

Genre:

Cookbooks.

Penn Provenance:

Blank, Fritz (bookplate) (donor)

Physical Description:

197, [3] pages 21 cm

Place of Publication:

New York, M. Barrows and Company, Incorporated [1940]

Contents:

Foreword / Richardson Wright

Preface

A Few Remarks That Might Help (Hints and Suggestions)

1. White Wine Dishes

2. Champagne on the Table and in the Kitchen

3. Vermouth, An Unusual Flavor in Food

4. Red Wines Take Their Place in Fine Cooking

5. Sherry, Madeira, Port and Marsala

6. Spirits in Cooking-As a Flavor and for Blazing

7. Liqueurs-Their Value in Desserts.

Notes:

"First Edition."

"With an Introduction by Richardson Wright"--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 retained.

Other Format:

Online version: Owen, Jeanne, Mrs. A wine lover's cook book.

OCLC:

1708817