The Bryn Mawr College Cookbook is a collection of recipes, essays, and pictures by Bryn Mawr College alumnae, edited by Brett Jocelyn Epstein Õ01.
This book contains nearly 90 recipes for appetizers, salads, soups, side dishes, spices, main courses, desserts, and drinks, ranging from Korean dumplings, blintzes, chicken and yam chowder, fudge cake, and cassoulet to bolognese sauce, cranberry jelly, curry, bourbon balls, and Mayan hot chocolate. There are also 13 essays on food-related topics such as dining at Bryn Mawr, using food in language instruction, the joys and bonds of teatime, and discovering the perfect berries. Over 60 illustrations and photographs are included as well, most of them of the college. The alumnae featured in this cookbook come from the class of Õ28 through the class of Õ06, with stops in almost every decade in between.
All proceeds from sales of the cookbook will be given to Bryn Mawr College.
Please note that this is the color version of the cookbook.