Woman's Institute library of cookery.
Material type:
TextPublisher: Memphis, Tenn.. : General Books, 2010Description: 5 v. : ill. ; 23 cmISBN: - 9781153733991
- 641.5973 22
- Also available online.
Contents:
v. 1. Essentials of cookery. Cereals. Bread. Hot breads.--v. 2. Milk, butter, and cheese. Eggs. Vegetables.--v. 3. Soup. Meat. Poultry and game. Fish and shell fish.--v. 4. Salads and sandwiches. Cold and frozen desserts. Cakes, cookies, and puddings. Pastries and pies.--v. 5. Fruit and fruit desserts. Canning and drying. Jelly making, preserving, and pickling. Confections. Beverages. The planning of meals.
| Item type | Current library | Call number | Vol info | Copy number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|---|
| Book | City Campus City Campus Main Collection | 641.5973 WOM (Browse shelf(Opens below)) | Vol. 1 | 1 | Available | A502036B | ||
| Book | City Campus City Campus Main Collection | 641.5973 WOM (Browse shelf(Opens below)) | Vol. 2 | 1 | Available | A502050B | ||
| Book | City Campus City Campus Main Collection | 641.5973 WOM (Browse shelf(Opens below)) | Vol. 3 | 1 | Available | A502146B | ||
| Book | City Campus City Campus Main Collection | 641.5973 WOM (Browse shelf(Opens below)) | Vol. 4 | 1 | Available | A502051B | ||
| Book | City Campus City Campus Main Collection | 641.5973 WOM (Browse shelf(Opens below)) | Vol. 5 | 1 | Available | A502052B |
Browsing City Campus shelves, Shelving location: City Campus Main Collection Close shelf browser (Hides shelf browser)
| 641.5973 SHE Invention of the modern cookbook / | 641.5973 VIL Kitchen literacy : how we lost knowledge of where food comes from and why we need to get it back / | 641.5973 VOL Volt ink / | 641.5973 WOM Woman's Institute library of cookery. | 641.5973 WOM Woman's Institute library of cookery. | 641.5973 WOM Woman's Institute library of cookery. | 641.5973 WOM Woman's Institute library of cookery. |
Includes indexes.
v. 1. Essentials of cookery. Cereals. Bread. Hot breads.--v. 2. Milk, butter, and cheese. Eggs. Vegetables.--v. 3. Soup. Meat. Poultry and game. Fish and shell fish.--v. 4. Salads and sandwiches. Cold and frozen desserts. Cakes, cookies, and puddings. Pastries and pies.--v. 5. Fruit and fruit desserts. Canning and drying. Jelly making, preserving, and pickling. Confections. Beverages. The planning of meals.
Also available online.
Reprint. Originally published: Scranton, Pa. : The Institute, 1925-1926.
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