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What version or edition is this?
This is the Revised edition with a publication date of 9/10/2010.
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- The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any CDs, lab manuals, study guides, etc.
In the University Club's early years, the major force behind the gracious dining at that elegant antebellum house was Alline P. Van Duzor, who presided over the club with a will as strong as the cast-iron skillets that hung in her kitchen. Her tempting cuisine attracted many loyal diners to the club who invariably asked for the recipes. This cookbook was the result, written by Van Duzor in 1963 in characteristically straightforward style. When originally published, it sold through at least eight printings.
Alline P. Van Duzor came to Tuscaloosa from Atlanta in 1946 to manage the new University Club at The University of Alabama. Camille Maxwell Elebash, a native Tuscaloosan, is Professor Emerita of the College of Communication at The University of Alabama and a former board member of the University Club, where she continues to enjoy her meals.
Table of Contents
|Guide to Portions and Brand Name Foods||p. vii|
|Baking Powder||p. 7|
|Cakes and Cake Frostings||p. 15|
|Cake Frostings and Fillings||p. 20|
|Cheese Dishes||p. 23|
|Desserts (See also section entitled "Pies & Tarts")||p. 33|
|Meat Cookery||p. 49|
|Pies and Tarts||p. 57|
|Pastries and Shells||p. 59|
|Chiffon Pies||p. 62|
|Salads and Salad Dressings||p. 75|
|Salad Dressings||p. 82|
|For Desserts||p. 85|
|For Meat and Vegetables||p. 86|
|New Recipes||p. 113|
|Appendix: Presidents of the University Club||p. 119|
|Table of Contents provided by Ingram. All Rights Reserved.|