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The Hungarian Cookbook / Staff Home Economists, Culinary Arts Institute Melanie De Proft, Director, Barbara Albrecht, Ruth Bell, Elizabeth Buchanan, Kathryn Clifford, Lilian Fulde, Mitzii Inouye, Mary Janssen, Jerrine Leichhardt, Yvonne Nehls, Phyllis Van Leer, Ruth Rust, Roselyn White ; Imre Szegö, Consultant Chef, Saint Géllert Hotel and Confiserie Réthy, Budapest, Hungary ; illustrated by Kay Lovelace.
LIBRA - Blank Collection TX725 .C8 1955
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LIBRA - Rare TX725 .C8 1955
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- Format:
- Book
- Author/Creator:
- De Proft, Melanie, author.
- Language:
- English
- Hungarian
- Subjects (All):
- Cooking, Hungarian.
- Genre:
- cookbooks.
- Cookbooks.
- Penn Provenance:
- Blank, Fritz (donor)
- Physical Description:
- 68 pages : illustrations (some color) ; 22 cm
- Place of Publication:
- Chicago, Illinois : Published by Culinary Arts Institute, [1955]
- Language Note:
- Recipe names given in English and Hungarian.
- Contents:
- Hungarian Cookery
- It's Smart to be Careful
- A Check-List for Successful Baking
- How to Cook Vegetables
- Appetizers
- Soups & Accompaniments
- Meat, Fish, Poultry & Main Dish
- Vegetables & Salads
- Eggs
- Desserts & Coffee Cakes.
- Notes:
- "151 most flavorful Hungarian recipes 114"--Wrapper.
- Includes English and Hungarian 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 illustrated wrapper wanting.
- Libra Rare copy has illustrated wrapper.
- Other Format:
- Online version: Culinary Arts Institute. Hungarian cookbook.
- OCLC:
- 647953497
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