This is a copy of the revised 1957 edition of the Stroz Brewing Company’s “The New Storz Cookbook”. The cookbook features a foreword by Arthur Storz, along with sections on
- How to serve beer properly
- Picnic Treats
- Canapes and Hors-d’oeuvres
- Salad Dressings
- Fish and Sea Foods
- Meats
- Wild Ducks, Geese and Upland Game
- Cakes, Pies and Pastries
- Soups