Royal Academy of Arts Cookery Book : a collection of recipes, illustrations and thoughts on food by present Members and staff of the Royal Academy / researched and compiled by Constance Anne Parker.

Format:

Book

Contributor:

Parker, Constance-Anne, researcher, compiler.

Conran, Caroline, editor.

Casson, Hugh, 1910-1999, writer of foreword.

Grad, Laurie Burrows, associated name, former owner.

Royal Academy of Arts (Great Britain), issuing body.

Laurie Burrows Grad Collection (University of Pennsylvania)

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Cooking, English.

Physical Description:

160 pages : illustrations, portraits ; 22 cm

Manufacture:

San Sebastian, Spain : Printed and bound by TONSA,

Place of Publication:

London : Royal Academy of Arts, 1981.

Contents:

Foreword / Sir Hugh Casson

Introduction

Soups

First Courses

Fish

Poultry

Meat

Vegetarian

Vegetables and Salads

Puddings

Cakes and Biscuits

Miscellanea.

Notes:

Recipes edited by Caroline Conran.--Page [4]

"Section pages illustrated by John Ward R.A. 'Noshtalgia' illustrations by Elizabeth Blackadder R.A. Index illustrations by Christopher Sanders R.A. Advisory Editor Margaret Casson."--Page [4].

Includes index.

Local Notes:

TX717.R58 1981: presented to the Penn Libraries by Laurie Burrows Grad has 'The Chef at the Hotel Chatham' by William Orpen R.A. on front cover with metal spiral binding.

ISBN:

090094630X

9780900946301

OCLC:

33251696