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The Italian Cookbook / Staff Home Economists, Culinary Arts Institute Melaine De Proft, Director, Ruth Bell, Kathryn Clifford, Lilian Fulde, Phyllis Hoover, Mitzi Inouye, Jerrine Leichhardt, Ellen Morrison, Yvonne Nehls, Elizabeth Pautler, Jeanne Petracek, Connie Snyder, Roselyn White ; Marion Granato, Consultant Granato's Pizzeria Restaurant, Chicago ; illustrated by Beatrice Derwinski.
LIBRA - Blank Collection TX723 .I83 1955
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- Format:
- Book
- Author/Creator:
- De Proft, Melanie H., author.
- Language:
- English
- Subjects (All):
- Cooking, Italian.
- Penn Provenance:
- Blank, Fritz (donor)
- Physical Description:
- 68 pages : illustrations (partly color) ; 22 cm
- Place of Publication:
- Chicago, Ill. : Published by Culinary Arts Institute, 1955.
- Contents:
- Italian Cookery
- It's Smart to be Careful
- A Check-List for Successful Baking
- Antipasto
- Soups
- Breads
- Meats, Fish and Poultry
- Pasta, Polenta and Rice
- Vegetables
- Salads
- Sauces
- Desserts
- Beverages
- What Does It Mean?
- Notes:
- "160 masterpieces of Italian cookery"--Cover.
- "106"--Cover.
- Recipes titles are in English and Italian.
- Includes indexes in English and Italian.
- Local Notes:
- Kislak Center Chef Fritz Blank Culinary Archive and Library copy presented to the Penn Libraries by Fritz Blank in 2008.
- OCLC:
- 55696563
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