Mike's Library

A Guide to Fine Food for the Aspiring Executive [Wharton Cookbook]

Silverman, Cheryl (designed and illustrated by); Erika Bard et al (eds)

Philadelphia: No Publisher Listed / Wharton Wives, 1974.

Binder. Very Good- with no dust jacket. Item #14471

Some wear at the two ring holes, otherwise light wear. Solid paperback two-hole punched ring binder. ; Cook book from the Wharton School, University of Pennsylvania, where future business executives needed guidance on eating. "The Wharton Journal labelled our cookbook "Pinstripes and Meatballs", and Wharton Wives are pleased to offer the "Wharton Cookbook" as just that type of addition to your bookshelf. This edition is a general look into the kitchens of the Wharton community, hoping to suggest interesting time saving, economic foods to tempt palates and pocketbooks. Bon Appetit!" Contains: Appetizers; Soup, Salad & Bread; Entrees; Dessert; Cheesecake; Vegetables; and Brunch, Lunch & Late-nite Supper sections. ; 85 pages.

Price: $69.95