250 ways to prepare poultry and game birds
Subtitle: roasted and baked chicken, broiled chicken, stewed chicken, fried chicken, creamed chicken, chicken casseroles, pies and shortcakes, chicken loaves, salads, chicken sandwiches, poultry livers, ducks, geese, turkeys, pigeons and squabs, game, miscellaneous
By: edited by Ruth Berolzheimer ; associate editors Edna L. Gaul [and 5 others] ; Culinary Arts Institute
Series: The encyclopedia of cooking -- no. 4
Publisher: Consolidated Book Publishers
Published: 1953
Place of publication: Chicago, Ill
Language: eng
Number of pages: 48
Subjects: Cooking (Poultry); Cooking (Game); Cooking (Chicken); American Cooking
Other titles: Two hundred fifty ways to prepare poultry and game birds; 250 poultry and game bird recipes
Notes: Includes index.