Splendid Fare : The Albert Stockli Cookbook / drawings by Bill Goldsmith.

Format:

Book

Author/Creator:

Stockli, Albert, 1919-1972.

Contributor:

Goldsmith, Bill, illustrator.

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

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Cooking.

Cooking, American.

International cooking.

Penn Provenance:

Blank, Fritz (bookplate) (donor)

Physical Description:

[2], xvii, [1], 373, [1], xx, [2] pages : illustrations, 24 cm

Edition:

Book Club Edition

Distribution:

New York : Distributed b Random House, Inc.,

Other Title:

Albert Stockli cookbook

Place of Publication:

New York : Alfred A. Knopf, 1970.

Contents:

Introduction

Professional Hints to Improve Results in Your Kitchen

Appetizers. Hot; Cold

Soups. Stocks; Hot; Hot or Cold; Cold

Sauces

Curries

Crêpes and Soufflés. Batters; Entrée Crêpes; Dessert Crêpes; Soufflés

Fish and Seafood

Poultry. Chicken; Turkey; Duckling; Squab

Game. Feathered; The Noble Deer; Game of the Plains

Beef. The Roasts; Steaks; The Ragoûts

Veal. The Roasts; The Chops and Cutlets; The Ragoûts; Sweetbreads and Liver

Pork. The Roasts; The Chops; Ham and Sausages

Accompaniments. The Starches; The Vegetables

Salads. As Accompaniments; Primarily Main-Course Salads; Before or After Main-Course Salads

Desserts. Dessert Basics; Pies; Chilled and Frozen Desserts; Cake Desserts; Miscellaneous Desserts

Beer Batter and Pâte à Choux.

Notes:

Edition statement from dust jacket.

This is a Borzoi Book published by Alfred A. Knopf, Inc.

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.

OCLC:

93285