Franklin

The Spice Cookbook / by Avanelle Day and Lillie Stuckey ; illustrated by Jo Spier.

Author/Creator:
Day, Avanelle S.
Publication:
New York : David White Company, [1964].
Format/Description:
Book
xiv, 623, [3] pages, [16] leaves of color plates : illustrations (some color), charts; 26 cm.
Edition:
[Book Club Edition]
Status/Location:
Loading...

Get It

Details

Subjects:
Cooking.
Spices.
Place of Publication:
United States New York (State) New York.
Contents:
A history of the spice trade
Spice profiles
How to cook with spices
Spice and herb charts
Preface to the recipes
Glossary of terms
Appetizers
Beverages, hot and cold
Breads
Cakes, frostings, and fillings
Cheese dishes
Chili dishes
Cookies and small cakes
Desserts
Egg dishes
Fish and shellfish
Jams and jellies
Meats
Pastas
Pickles, relishes, and meat accompaniments
Pies and pastries
Poultry
Rice dishes
Salads and salad dressings
Sandwiches
Sauces, main course and dessert
Souffles
Soups and soup accompaniments
Stuffings
Vegetables
Marinating techniques
Weights and measures, tables of equivalents
Menus for special occasions.
Notes:
Edition statement from dust jacket.
"A complete book of spice and herb cookery - containing 1400 superb recipes for traditional American and classic international cuisine - "--Dust jacket.
Lining papers illustrated with color map showing countries from which spices originate.
Foreword by Helen Judy Bond.
Includes index.
Local notes:
Nick Malgieri Culinary Archive and Library copy presented to the Penn Libraries in 2015 by Nick Malgieri.
Malgieri Collection copy: dust jacket retained.
Penn Provenance:
Malgieri, Nick (donor) (Malgieri Collection copy)
Penn Chronology:
1964
Contributor:
Stuckey, Lillie, 1904-
Spier, Jo.
Nick Malgieri Culinary Archive and Library (University of Pennsylvania)
Culinary Collection (University of Pennsylvania)
OCLC:
660954