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Author Name    American Cooking for Foreign Lands by Maj-Greth Wegener

Title   American Cooking for Foreign Lands Vintage 1969 Cookbook *****MEDIA MAIL SHIPPING INCLUDED DOMESTIC ORDERS ONLY!*****

Binding/Type   Hard Cover

Book Condition   Like New

Dust Jacket Type/Condition   None

Edition/Printing   1st/First

Size   5 & 3/4

Publisher, Location, Year Published   Greenwich, Connecticut North Castle Books 1969

ISBN Number/#    SBN #: 911040-08-0

Seller ID   American Cooking

***EXCERPT:   “This book consists of over 240 recipes that are representative of the best American cooking. They have been chosen for attractiveness and suitability to other countries. Both American and metric measurements are given for each item, for convenience in international use.   In the United States we are fortunate in having dozens of cook books bringing us recipes from all over the world, but this may be the first time that an American book has been prepared especially to take our ways of cooking to other countries. I hope that it will bring them at least a fraction of the pleasure that their cooking has brought to us...”

 

Title of Vintage Cookbook/Cook Book: American Cooking For Foreign Lands Cookbook - 240+ Recipes

PROFUSELY ILLUSTRATED THROUGHOUT with Full-Color as well as B&W Photographs and Illustrations depicting a tantalizingly sumptuous array of foods!

Author:  Maj-Greth Wegener

Publisher: North Castle Books - Greenwich, Connecticut

Year of Publication: 1969

Edition: 1st/First

SBN #:  911040-08-0

Ex-Library Volume: NO

Total Number of Pages: 181

Size: 5 & 3/4" W & 8 & ½" H

Format/Binding: Hard Cover

Dust Jacket: None

Condition:    Like new!

*Cover/Exterior - evinces no shelf/edge wear or surface handling

*Binding/Spine - tightly intact

*Interior Contents - crisply clean pages evince no noted writing, foxing, markings, water damage, staining, or odors of any kind

*Dust Jacket/DJ:

 

CONTENTS:

*INTRODUCTION

 

*CHAPTER ONE - BAKING

-Biscuits: regular, with bacon, chives, buttermilk or cheese. Stir and roll biscuits. Corn and oatmeal bread. Coffee and tea cakes: raisin-apple, cowboy, sour cream and speckle. Spice cake and gingerbread. Oatmeal cake. Fancy tea cakes, with streusel, magic topping, marmalade, rhubarb, pineapple, coconut and meringue.

-Blitz torte. Cream roll.  Loaf cakes: orange, apricot, banana, prune, date-and-nut. Yellow, silver, sponge and angel cakes. Mississippi mud and devil’s food

-Uncooked butter frostings: lemon, orange, strawberry, mocha, chocolate and liqueur flavors. Boiled frosting. Lady Baltimore. Striped, silhouette and upside-down cakes

-Brownies: cocoa, chocolate, toffee almond, butterscotch and peanut butter. Oatmeal cookies, plain, spiced and coconut. Almond crescents. Pineapple cookies. Rumballs. Pie shells. Graham cracker crust

 

*CHAPTER TWO - MAIN DISHES

-Fish, baked, stuffed, in cakes and in chowder. Tuna, seven different ways. Salmon loaf and casserole. Seafood casserole. Lobster, Newburg and Thermidor. Pot roast, bachelors’ roast and sauerbraten

-Oriental stew and chop suey. New England boiled dinner. Sweet and pungent pork. Ham; a la king, Stroganoff and shish kebab. Pork chops, stuffed and creole. Shanghai pork. Barbecued spareribs. Veal scallopini. Vitello tomato. Lamb curry. Steak and kidney pie.

-Frankfurters, barbecued and stuffed. Hamburgers. Cheeseburgers and cheeseburger loaf. Hamburger casserole and pinwheels. Ham loaf. Stuffed peppers. Meat balls. Spaghetti sauces. Chili sauce. Ratatouille. Casseroles: noodle and pork, macaroni, Mexicale and California. Chile con carne. Columbus casserole. Liver with cabbage

-Roast turkey and stuffing. Chicken: fried, baked, Aloha, cacciatore, divan, a la king, pie, biscuit, chow mein, rice-oriental. Cheese; with macaroni, as fondue, in pie. Baked beans; New England and tomato. Broccoli with deviled eggs and shrimp. Onion, corn and Aroostook soups

 

*CHAPTER THREE - VEGETABLES

-Rice, au gratin and Spanish. Potatoes; baked, stuffed and Charlotte. Onion rings. Jambalaya. Cucumbers in sour cream. String bean casserole. Corn fritters, cakes and pudding. Zesty carrots. Stuffed and fried tomatoes. Harvard beets. Spinach with egg. Soy sauce rice

 

*CHAPTER FOUR - SALADS

-Spinach. Onion orange bowl. Caesar. Waldorf. Hawaiian. Chef’s. Green bean. Three-bean. Pea. Cole slaw. Sour cream cucumbers

-Gelatin salads: cucumber, cranberry, pineapple, broccoli, tomato aspic. Salmon and salmon mousse. Chicken in egg ring

-Salad mixes: egg, potato, crab, tuna, curry, chicken, mock chicken, liver, macaroni-tuna. French dressing with many variations. Russian, thousand islands, and horse-radish dressings. Mayonnaise. Tartar sauce

 

*CHAPTER FIVE - DESSERTS

-Indian pudding. Melba. Ambrosia. Rhubarb mold. Coffee jelly with sauce. Apple crisp and brown betty. Pineapple-apple and fruit cocktail crisps. Apple pies. Strawberry and rhubarb pie. Blueberry, plum, banana cream, butterscotch, coconut custard, egg, pecan, oatmeal, shoo-fly and grasshopper pies. More pies: lemon meringue and chiffon, pumpkin chiffon, mocha chiffon

-Cocoa cream roll. Boston cream pie. Rum cake. Tortoni. Baked Alaska. Chocolate freeze. Cheese cake

 

*CHAPTER SIX - MISCELLANEOUS

-Pancakes, plain, fruit and oatmeal. Western omelet and sandwich. Pizza. Pickles. Sauces: white, cheese, cocktail and barbecue. Chocolate syrup. Pancake syrup. Eight different dips. Chopped chicken livers

 

*INDEX

 

*APPENDIX



Price = 28.99 USD


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