The Vogue Book of Menus and Recipes for Entertaining at Home / by Jessica Daves with Tatiana McKenna and the Editors of Vogue.

Format:

Book

Author/Creator:

Daves, Jessica, author.

McKenna, Tatiana, author.

Contributor:

Grad, Laurie Burrows, associated name, former owner.

Laurie Burrows Grad Collection (University of Pennsylvania)

Culinary Collection (University of Pennsylvania)

Standardized Title:

Vogue.

Language:

English

Subjects (All):

Menus.

Cooking.

Entertaining.

recipes.

Medical Subjects:

Cooking.

Genre:

cookbooks.

menus.

Cookbooks

Menus

Cookbooks.

Menus.

Physical Description:

xiv, 338 pages ; 24 cm

Edition:

First Edition

Place of Publication:

New York : Harper & Row, Publishers, [1964]

Contents:

Introduction

Part One. Buffet Parties. 1. Very Informal-More Food than Service Dinners for Thirty; 2. Buffet with Place Cards. Dinners for Ten to Fourteen; 3. Choose Any Table-Serve Yourself. Dinners for Sixteen to Twenty; 4. Elegant Little Tables-Buffet Service. Dinners for Twenty-Four; 5. Sixteen Buffet Luncheons. For Ten to Twenty-Four; 6. Buffet Parties on the Grand Scale

Part Two. The Seated Dinner Parties. 1. The Little Dinners for Eight to Ten; 2. The "Circumstantial" Dinner for Twelve to Twenty-Four; 3. Holiday Dinners

Part Three. Luncheons, Cocktails, Eleven-Thirty Suppers. 1. "She Specializes in Sunday Luncheons" for Eight to Fourteen; 2. Committee Food: Luncheons and Teas; 3. Cocktails: Small and Cozy, or for Fifty Plus; 4. Suppers at Eleven-Thirty for Twelve to Twenty

Part Four. Friday-to-Sunday Guests. A weekend with Six Guests and a Hostess-Cook; Conclusion.

Notes:

Includes indexes.

Local Notes:

TX728.V6: presented to the Penn Libraries by Laurie Burrows Grad has dust jacket retained.

OCLC:

1308892