Franklin

The integrated cookbook; or, The soul of good cooking, by Mary Jackson and Lelia Wishart.

Author/Creator:
Jackson, Mary, 1924-
Other Title:
Soul of good cooking
Soul of good cooking.
Publication:
Chicago, Johnson Publishing Company Inc., 1971.
Format/Description:
Book
[8], 135, [1] pages 15 x 23 cm
Subjects:
African American cooking.
Cooking, American.
African American cooking.
Cooking, American.
Form/Genre:
Cookbooks.
Cookbooks.
Place of Publication:
United States Illinois Chicago.
Contents:
Author's Introduction
Helpful Hints
Biscuits, Bread, and Cereals
Fish
Croquettes and Fish Cakes
Meat
Poultry and Game Birds, Possum and Rabbit
Vegetables
Sauces and Stuffings
Desserts
Wines and Pickles
The Melting Pot-Foreign Adoptions
Eating Away from Home
Sample Menus
Soul Food Values.
Notes:
Includes bibliographical references (page 129) and index.
Local notes:
Kislak Center Banks Collection copy presented to the Penn Libraries in 2018 by Joanna Banks.
Banks Collection copy is "Second Printing, 1979".
Penn Provenance:
Banks, Joanna (donor) (Banks Collection copy)
Penn Chronology:
1971
Contributor:
Wishart, Lelia, author.
Joanna Banks Collection of African American Books (University of Pennsylvania)
Joanna Banks Collection of African American Cookbooks (University of Pennsylvania)
Other format:
Online version: Jackson, Mary, 1924- Integrated cookbook.
ISBN:
0874850479
9780874850475
OCLC:
334502
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