Thoughts for buffets : the companion volume to Thoughts for Food.

Thoughts for buffets : the companion volume to Thoughts for Food.

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Bibliographic Details
Imprint:Boston, Houghton Mifflin Company, 1958.
Description:424 pages illustrations 22 cm
Language:English
Series:Alma S. Lach Culinary Library.
Subject:
Cooking, American.
Menus.
Entertaining.
Cooking, American
Entertaining
Menus
Cookbook
cookbooks.
menus.
Cookbooks
Menus
Cookbooks.
Menus.
Format: Print Book
Local Note:Copy 2: University of Chicago Library's copy 2 is from the Culinary Library of Alma S. Lach, Gift of Sandra Lach Arlinghaus and William C. Arlinghaus.
URL for this record:http://pi.lib.uchicago.edu/1001/cat/bib/8679347
Hidden Bibliographic Details
Other authors / contributors:Alma S. Lach Culinary Library.
Provenance:Copy 2: Former owner's pencil inscription: This is the kind of book that takes good authentic recipes and makes them into bastard recipes + not authentic. Ame[rican?] adaptation ...
Copy 2: Former owner's page references on back flyleaf.
Manuscript annotations: in hand of Alma Lach, front flyleaf, critical notes on content of cookbook: "This is the kind of book that takes good [illegible] recipes & makes them into bastard recipes & not authentic"; "Chicken made with current [sic] jelly - French? Wild rice not heard of in France" ; et al.
Copy 2: Binding: Red publisher's cloth over boards; white titling and black-and-white fruitbowl stamped on front board; white titling and black bowl and shaker on spine.
Binding: Publisher's red cloth over boards.
Summary:"Wonderful classic book for entertaining"--Amazon.com.

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