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The Gourmet Foods Cookbook / Staff Home Economists Culinary Arts Institute Melanie de Proft, Director ; Marie Abdisho, Louise Babitzke, Kathryn Clifford, Sherrill Corley, Natalie Dickinson, Mary Janssen, Shirley Kopecky, Jerrine Leichhardt, Yvonne Nehls, Mitzi Okamoto, Patricia Turner ; illustrated by Laura Jean Allen.
LIBRA - Blank Collection TX715 .C9625 1955
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- Format:
- Book
- Author/Creator:
- De Proft, Melanie, author.
- Language:
- English
- Subjects (All):
- Cooking.
- Penn Provenance:
- Blank, Fritz (donor)
- Physical Description:
- 68 pages : illustrations (some color) ; 22 cm
- Place of Publication:
- Chicago, Ill. : Published by Culinary Arts Institute, 1955.
- Contents:
- Gourmet Foods
- It's Smart to be Careful
- A Check-List for Successful Baking
- Appetizers
- Soups and Soup Garnishes
- Breads
- Main Dishes
- Sauces
- How to Cook Vegetables
- Vegetables
- Salads and Salad Dressings
- Desserts.
- Notes:
- "152 fabulous recipes for the gourmet"--Cover.
- "112"--Cover
- Includes index.
- Local Notes:
- Kislak Center Chef Fritz Blank Culinary Archive and Library copy presented to the Penn Libraries by Fritz Blank in 2008.
- Other Format:
- Online version: Gourmet foods cookbook.
- OCLC:
- 3617423
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