The New England Cook Book of Fine Old Recipes / edited by Claire S. Davidow, Ann Goodman.

Format:

• Book

Contributor:

• Davidow, Claire S., editor.
• Goodman, Ann, editor.
• Nancy Klavans Cookery Collection (University of Pennsylvania)
• Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

• Cooking, American--New England style.
• Cooking--New England.
• New England--Social life and customs.

Penn Provenance:

• Klavans, Nancy (donor)

Physical Description:

48 pages : illustrations ; 23 cm

Other Title:

New England cookbook : 300 fine old recipes

Place of Publication:

Reading, Pa. : Culinary Arts Press, 1979.

Contents:

• New England / Philip Henry Savage
• Introduction
• New England Clam Bake
• Fish and Sea Foods
• Poultry and Game
• Meats
• Stuffings and Dumplings
• Soups and Chowders
• Potatoes
• Salads
• Fruits and Vegetables
• Jams, Jellies, and Relishes
• Eggs and Cheese Dishes
• Appetizers
• Bread and Biscuits
• Fritters and Pancakes
• Small Cakes and Cookies
• Pies and Pastries
• Cakes
• Icings and Fillings
• Puddings and Desserts.

Notes:

• "Characteristic dishes and a salty charm; individuality, dainty sketches; spells New England to me"--Cover.
• Includes index.

Local Notes:

Klavans Collection copy presented to the Penn Libraries by Nancy Klavans in 2016.

OCLC:

189864936