The Key to Cooking Gourmet Foods. By Stanley Demos. Illustrated by Jacqueline Kroll.

Format:

Book

Author/Creator:

Demos, Stanley.

Contributor:

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

Culinary Collection (University of Pennsylvania)

Series:

A New imperial book

Language:

English

Subjects (All):

Cooking.

Menus.

recipes.

Medical Subjects:

Cooking.

Penn Provenance:

Blank, Fritz (donor)

Physical Description:

[4], v, [1], 128, [6] pages illustrations 18 cm.

Place of Publication:

[Owings Mills, Md.] Ottenheimer Publishers, Inc., [1963]

Contents:

Foreword

Note from the Author

Appetizers

Soups

Seafoods

Fowl

Meats

Sauces

Salads

Salad Dressings

Desserts

Wine.

Notes:

"3514-9."

Originally published in 1961 under title: Stanley suggests gourmet menus.

Includes index.

Local Notes:

Kislak Center Chef Fritz Blank Culinary Archive and Library copy presented to the Penn Libraries by Fritz Blank in 2008.

OCLC:

3251572