American Regional Cookery / by Sheila Hibben.

Format:

Book

Author/Creator:

Hibben, Sheila, 1888-1964, author.

Contributor:

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

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Cooking, American.

Penn Provenance:

Blank, Fritz (bookplate) (donor)

Physical Description:

[6], 346 pages ; 21 cm

Distribution:

New York : Division of Crown Publishes, Inc.,

Place of Publication:

New York : Gramercy Publishing Company, 1946.

Contents:

Introduction

Bread, Coffee Cakes, Doughnuts

Soups

Garnishes for Soups and Stews

Eggs

Fish

Meats

Poultry and Game

Breakfast, Lunch and Supper

Fish and Meat Sauces

Vegetables

Salads

Puddings, Custards, Dessert Dumplings

Dessert Sauces

Miscellaneous Desserts

Pastry and Pies

Cakes and Cookies

Icings and Cake Fillings

Ice Creams and Ices

Beverages.

Notes:

"This edition published by Gramercy Publishing Company, a division of Crown Publishers, Inc., by arrangement with LIttle, Brown and Company (A)"

"Original recipes for dishes from nearly every state, including the proudest offerings of the American housewife as well as the succulent specialties of sea-cook or chef in each region."--Dust jacket.

Includes indexes.

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:

1393344408