Spice chart for the food technologist
By: prepared by the research staff of Pellar Laboratories
Publisher: Pellar Laboratories
Published: 1962
Place of publication: Chicago, Ill
Language: eng
Subjects: Spices; Cooking (Spices); Herbs; Cooking (Herbs)
Other titles: Cookery chart for the food technologist :
Description: Alphabetical chart of herbs and spices and potential foods they work with. Food categories in the chart are: bakery products - condiments (chili, curry, catsup) - egg dishes - fish dishes - meat and delicatessen - pickling - poultry dressing - puddings and preserves - salad dressing - sauces - stuffing - soups and stews. Categories are marked with "x" if appropriate for the spice/herb.
Notes: Title from cover when folded; page count includes covers.

Single sheet pamphlet printed on white cardstock with illustrated covers when folded.