The Big Red Book of Tomatoes / Lindsey Bareham.

Format:

Book

Author/Creator:

Bareham, Lindsey.

Contributor:

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

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Cooking (Tomatoes).

Penn Provenance:

Blank, Fritz (bookplate) (donor)

Physical Description:

[10], 374 pages : illustrations, charts ; 20 cm

Distribution:

London : Published by the Penguin Group,

Other Title:

Tomatoes

Place of Publication:

London : Penguin Books, 2000.

Contents:

All You Need to Know About Tomatoes

Tomato Technique

Tomatoes Alone

Tomato Soups

Tomatoes and Bread

Tomatoes and Eggs

Salads, Vinaigrettes and Dressings

Salsas

Tomatoes with Other Vegetables

Tomato Tarts

Tomato Sauces

Tomatoes and Pasta

Tomatoes and Rice, Grains and Pulses

Tomatoes with Fish and Seafood

Tomatoes with Poultry, Game and Meat

Dealing with a Glut

Green Tomatoes

Sweet Tomatoes

Tomato Juices and Cocktails.

Notes:

Originally published: London: Michael Joseph, 1999.

Includes bibliographical references (pages [355]-357) and index.

Shortlisted for the Glenfiddich Food Book of the Year Award.

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:

014026244X (paper) :

9780140262445

OCLC:

59458132