The fireside cook book : a complete guide to fine cooking for beginner and expert, containing 1217 recipes and over 400 color pictures /

Clear, easy-to-follow instructions for the basic preparation of every food, followed in each case by variations

Bibliographic Details
Main Author:	Beard, James, 1903-1985 (Author)
Corporate Authors:	Alma S. Lach Culinary Library, Culinary Collection (University of Pennsylvania), Laurie Burrows Grad Collection (University of Pennsylvania), Nick Malgieri Culinary Archive and Library (University of Pennsylvania)
Other Authors:	Provensen, Alice (Illustrator), Provensen, Martin (Illustrator)
Format:	Book
Language:	English
Published:	New York : Simon and Schuster, 1949 New York, Simon and Schuster [1949] New York, 1949 New York : 1949
Subjects:	Cooking Cooking, American CHR 1949 PRO Grad, Laurie Burrows (donor) PRO Malgieri, Nick (donor) (Malgieri Collection copies 1 & 2) recipes Home economics > Cooking > Cookery > Cookbooks > American recipes > 20th century Cookbook Cookbooks Livres de cuisine cookbooks

Description
Summary:	Clear, easy-to-follow instructions for the basic preparation of every food, followed in each case by variations
Item Description:	Brown cloth boards lettered in green on spine. Illustrated front cover and lining papers Includes index Recipes printed in two columns "Note to the Owner of This Book. Remove and open up this jacket. Inside is a beautiful 4-color chart to decorate your kitchen or game room." "These is absolutely no substitute for the best. Good food cannot be made of inferior ingredients masked with high flavor. It is true thrift to use the best ingredients available and to waste nothing."--A Word of Advice
Physical Description:	322 p col. illus. 26 cm. 322 p. : col. ill. ; 26 cm 322 p. : col. illus. ; 26 cm 322 pages : color illustrations ; 26 cm 322 pages, 2 unnumbered pages : color illustrations ; 26 cm
Place of Publication:	United States -- New York (State) -- New York

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