Best Recipes from the Backs of Boxes, Bottles, Cans and Jars / by Ceil Dyer.1

Format:

Book

Author/Creator:

Dyer, Ceil.

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:

[8], 589, [11] pages ; 24 cm

Distribution:

New York : Division of LDAP, Inc.,

Place of Publication:

New York, NY : Bristol Park Books, 1992.

Contents:

Appetizers, snacks, noshes and such

The main dish: meats, poultry, fish and seafood, sauces and meatless main courses

Side dishes: vegetables, potatoes, beans, pasta and such

All-American sauces

Salads and their dressings

Soups to make the pot smile

Sandwiches

All manner of breads

The very best pies

Prize-winning cakes

Fabulous desserts

Cookies and special sweets.

Notes:

Compiled from: Best recipes from the backs of boxes, bottles, cans and jars; More recipes from the backs of boxes, bottles, cans and jars; and Even more recipes from the backs of boxes, bottles, cans and jars.

Published by arrangement with McGraw-Hill Book Company.

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.

ISBN:

0884860639 (paper) :

9780884860631

OCLC:

27092629