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The blue ribbon cook book /
The Blue Ribbon Cook Book contains more than four hundred timeless recipes, from breads and sauces to entrees and desserts, which highlight classic fare from the Bluegrass. In addition, the book includes more than ten pages of sample menus for simple luncheons and formal and informal dinners. While...
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Lexington :
The University Press of Kentucky,
©2015.
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
| LEADER | 00000cam a2200000Ia 4500 | ||
|---|---|---|---|
| 001 | JSTOR_ocn900344799 | ||
| 003 | OCoLC | ||
| 005 | 20231005004200.0 | ||
| 006 | m o d | ||
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| 008 | 150117s2015 kyu o 000 0 eng d | ||
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| 020 | |a 9780813159881 |q (electronic bk.) | ||
| 020 | |a 0813159881 |q (electronic bk.) | ||
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| 035 | |a (OCoLC)900344799 | ||
| 037 | |a 65A17425-0735-4B1A-9B94-B847344F0E91 |b OverDrive, Inc. |n http://www.overdrive.com | ||
| 037 | |a 22573/ctt1373d72 |b JSTOR | ||
| 050 | 4 | |a TX715 .B47 2015 | |
| 072 | 7 | |a CKB |x 000000 |2 bisacsh | |
| 072 | 7 | |a CKB002060 |2 bisacsh | |
| 082 | 0 | 4 | |a 641.5973 |2 23 |
| 049 | |a UAMI | ||
| 100 | 1 | |a Benedict, Jennie C. |q (Jennie Carter), |d 1860-1928. | |
| 245 | 1 | 4 | |a The blue ribbon cook book / |c Jennie C. Benedict ; introduction by Susan Reigler. |
| 260 | |a Lexington : |b The University Press of Kentucky, |c ©2015. | ||
| 300 | |a 1 online resource (188 pages) | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 347 | |a data file |2 rda | ||
| 588 | 0 | |a Print version record. | |
| 505 | 0 | |a Cover; Half-title; Title; Copyright; INTRODUCTION; PREFACE; INDEX; GLOSSARY; BREAD; Plain Rolls; Potato Rolls; Entire Wheat Bread; Parker House Rolls; Boston Brown Bread; Buns; Baking Powder Biscuit; Dixie Biscuits; Graham Bread; Sally Lunn; Beaten Biscuit; Corn Muffins; Waffles; Buckwheat Cakes; Soft Corn Bread (Spoon); Virginia Grits Bread; Corn Dodgers; Griddle Cakes (Sour Milk); Luncheon Rolls; Entire Wheat Griddle-Cakes; Griddle-Cakes (Sweet Milk); SOUPS; Brown Soup Stock; Julienne Soup; Consomme; Quick Bouillon; St. Germain; Tomato Bouillon; Chicken Soup; Green Pea Soup; Okra Soup. | |
| 505 | 8 | |a Black Bean SoupBouillon .; French Oyster Soup; Asparagus; Corn Soup; White Soup; Potato Soup; Split Pea Soup; Oyster Biqque; Tomato Puree; Mulligatawny Soup; Ox-Tail Soup; Cream of Mushroom Soup; Croutons; Noodles; SOUP GARNISHINGS; Crackers with Cheese; Egg Balls; Pate a Choux; Quenelles; Royal Custard; Souffled Crackers; FISH; Fricasseed Oysters with Mushrooms; Fried Oysters; Oysters en Coquille; Mushrooms and Oysters en Coquille; Oysters en Brochette; Salmon Cream; Panned Oysters; Savory Oysters; Scalloped Oysters; Oyster Pattie Filling; Oyster Rarebit; Sauted Oysters; Broiled Live Lobster. | |
| 505 | 8 | |a Oysters a la NewburgOyster Cocktail; Lobster Cutlets; Salpicon of Lobster; Stuffed Lobster; To Split a Live Lobster; Lobster Timbals; Lobster a la Newburg; Soft Shell Crabs; To Clean a Crab; Tomatoes Stuffed with Lobster or Fish; Baked Red Snapper; Deviled Crabs (Hard Shell); Tartar Sauce; To Broil a Crab (Soft Shell); Stuffing for Fish; To Broil Fish; To Cook Fish in Boiling Water; Fish Croquettes; Fish Pudding; Broiled Shad Roe; MEATS; Delicious Luncheon Dish; Veal Croquettes; Broiled Breaded Beef; Pressed Chicken; Veal Cutlets (Tomato Sauce); Pressed Chicken; Broiled Lamb Chops; Roast Beef. | |
| 505 | 8 | |a Baked Meat DinnerCottage Pie; Slice of Baked Ham; To Boil Ham; Broiled Beefsteak; Broiled Fillets; Roast Fillet; Beefsteak in Oyster Blanket; Hamburg Steaks; Lamb Chops a la Maintenon; Breaded Veal Cutlets; Minced Lamb on Toast; Ragout of Veal; Scalloped Lamb; POULTRY AND GAME; Broiled Chicken; Chicken Gumbo; Chestnut Gravy; Gravy; Roast Turkey; Broiled Quail; Chestnut Stuffing; M; bck Terrapin; Roast Quail; Good Stuffing for Turkey or Chicken; VEGETABLES; Boiled Potatoes; Duchess Potatoes; Mashed Potatoes; French Fried Potatoes.; Potato Croquettes; Potatoes en Surprise. | |
| 505 | 8 | |a Spaghetti a la King HumbertSoubrics of Spinach; Tomato with Eggs; Corn Pudding; Hashed Brown Potatoes; Hominy and Horseradish Croquettes; Parisienne Potatoes; Glazed Sweet Potatoes; Sweet Potato Croquettes; Sweet Potatoes en Brochette; Stuffed Sweet Potatoes; Boiled Cucumbers; Broiled Tomatoes; Brussels Sprouts in White Sauce; Stuffed Tomatoes; Egg Plant a la Creole; Fried Cucumbers; Stuffed Egg Plant; Baked Bananas; Boiled Rice; Croquettes of French Peas; Sweet Potatoes au Gratin; ENTREES; Chicken Croquettes; Chicken with Asparagus Tips; Supreme of Chicken. | |
| 500 | |a Chicken Breast Smothered in Mushrooms. | ||
| 520 | |a The Blue Ribbon Cook Book contains more than four hundred timeless recipes, from breads and sauces to entrees and desserts, which highlight classic fare from the Bluegrass. In addition, the book includes more than ten pages of sample menus for simple luncheons and formal and informal dinners. While the cookbook has had many iterations, this is the only edition that includes the classic recipe for Benedictine spread, the sandwich filling invented and made famous by Jennie C. Benedict. The Blue Ribbon Cook Book is an enduring work, and this edition, with a new introduction by Susan Reigler, is. | ||
| 590 | |a JSTOR |b Books at JSTOR All Purchased | ||
| 590 | |a JSTOR |b Books at JSTOR Evidence Based Acquisitions | ||
| 590 | |a JSTOR |b Books at JSTOR Demand Driven Acquisitions (DDA) | ||
| 650 | 0 | |a Cooking, American. | |
| 650 | 0 | |a Cooking. | |
| 650 | 0 | |a Menus. | |
| 650 | 6 | |a Cuisine américaine. | |
| 650 | 7 | |a COOKING |x General. |2 bisacsh | |
| 650 | 7 | |a COOKING |x Regional & Ethnic |x American |z Southern States. |2 bisacsh | |
| 650 | 7 | |a Cooking |2 fast | |
| 650 | 7 | |a Cooking, American |2 fast | |
| 650 | 7 | |a Menus |2 fast | |
| 776 | 0 | 8 | |i Print version: |a Benedict, Jennie C. |t Blue Ribbon Cook Book. |d Lexington : The University Press of Kentucky, ©2015 |z 9780813125183 |
| 856 | 4 | 0 | |u https://jstor.uam.elogim.com/stable/10.2307/j.ctt13x1sb9 |z Texto completo |
| 938 | |a EBL - Ebook Library |b EBLB |n EBL1915412 | ||
| 938 | |a EBSCOhost |b EBSC |n 938378 | ||
| 994 | |a 92 |b IZTAP | ||