Corpus Delicious: The Fordham Law School Cookbook (Google eBook)

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Fordham Univ Press, Jan 1, 1998 - Literary Criticism - 139 pages
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This cookbook grew out of a series of dinners that the women law faculty members and administrators at Fordham Law School used to have several times a year. The dinners would be hosted at different women's homes and contributions would be made by nearly all attending (reminiscent of the old potluck supper). On each occasion, spectacular dishes would arrive and recipes would be exchanged on whatever scraps of paper happened to be lying around. Ronne Kaplan, Director of Continuing Legal Education at the School, came up with the idea of putting together a cookbook of these and additional recipes which we would collect from the Fordham Law School and others in the greater Fordham community to raise money for the Law School. Professor Constantine Katsoris, who used to give the women's law group a hard time about the separatists nature of the parties, contributed his own secret recipe for spinach pie and also suggested that the proceeds of the sale of the book by donated to the Fordham Student Sponsored Fellowship, a group that supports the public-interest legal work of Fordham Law School students. The recipes were collected by Marilyn Force and typed onto disk by Lisa Gurley of the Law School administrative staff. We hope that you will enjoy the recipes set forth in this book and that it will become one of the staple resources of your kitchen.-Preface, by Janet Tracy, Professor of Research and Library Services
  

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Contents

Breads
1
Drinks
17
Appetizers
21
Dips Sauces and Relishes
31
Soups
37
Salads
49
Rice Vegetables
57
Entrees
67
Desserts
101
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Page 11 - Place an oven rack in the upper third of the oven. Preheat the oven to 375F.
Page 7 - Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total).
Page 7 - Beat by hand till well blended. Stir in as much of the remaining flour as you can mix in with a spoon. Turn dough out onto a lightly floured surface; knead in enough of the remaining flour to make a moderately stiff dough. Continue kneading about 5 to 8 minutes or till smooth and elastic.

About the author (1998)

Janet Tracy is Professor of Research and Library Services at Fordham University.

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