Cooked to Your Taste, a vegetable cook book by Ann Williams-Heller Food and Nutrition Consultant Author of Soybeans from Soup to Nuts (with Josephine McCarthy), with a foreword by Walter H. Eddy, Ph.D. Professor Emeritus of Physiological Chemistry. Columbia University.

Format:

Book

Author/Creator:

Williams-Heller, Ann, 1904-1988.

Contributor:

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

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Cooking (Vegetables).

Genre:

cookbooks.

Cookbooks.

Penn Provenance:

Blank, Fritz (bookplate) (donor)

Physical Description:

xi, [3], 234, [8] pages charts 20 cm

Place of Publication:

New York, Essential Books [1945]

Contents:

Foreword / by Walter H. Eddy, Ph. D.

Part One: What It's All About. Basis for Food Selection; The Basic Seven; Four Out of Seven: The Vegetables; Vegetables from Stove to Stove; The Salad Bowl; Kitchen Shortcuts, Pots and Pans

Part Two: What and How-In a Nutshell. The Basic Seven Menu Planner; Foods in the Basic Seven Groups; Buying Guide for Fresh Vegetables; Cleaning Guide; Storing Guide; Cooking Guide: Fresh Vegetables, Dried Vegetables, Canned Vegetables, Frozen Vegetables; Seasoning Guide

Part Three: Recipes "Cooked to Your Taste". Introduction; Fresh Vegetables; Legumes (Dried Vegetables); Soups; Salads; Sauces and Salad Dressings.

Notes:

"Over 350 Vegetable Recipes"--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 protective transparent cover retained.

Other Format:

Online version: Williams-Heller, Annie (Wilhelm), 1904- Cooked to your taste, a vegetable cook book.

OCLC:

491999