The Classic French Cuisine / Joseph Donon.

Format:

Book

Author/Creator:

Donon, Joseph, 1888-1982.

Contributor:

Aresty, Esther B., former owner.

Donon, Joseph, 1888-1982, inscriber.

Blank, Fritz, donor.

Chappell, Warren, decorator.

Esther B. Aresty Collection of Rare Books on the Culinary Arts (University of Pennsylvania)

Chef Fritz Blank Culinary Archive and Library (University of Pennsylvania)

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Cooking, French.

Physical Description:

xiii, [1], 324, xxiii, [5] pages : illustrations ; 24 cm

Place of Publication:

New York : Alfred A. Knopf, [1959]

Contents:

Foreword

1. Stocks, Sauces, and Soups

II. Hors d'Oeuvre and Canapés

III. Fish and Shellfish

IV. Poultry and Game

V. Meat

VI. Vegetables and Salads

VII. Eggs, Crêpes, Fritters, Pasta, Rice, Cheese

VIII. Baking

IX. Sweets

X. The Formal Buffet.

Notes:

"A complete cook book for Americans - the distillation of a master French chef's lifetime experience"--Dust jacket.

This is a Borzoi Book, published by Alfred A. Knopf, Inc.

Typography, binding, jacket design and drawings by Warren Chappell.

Includes index.

Local Notes:

Kislak Center TX719 .D64 presented to the Penn Libraries by Esther B. Aresty. Inscribed to Aresty by the author in 1965.

Kislak Center Chef Fritz Blank Culinary Archive and Library copy presented to the Penn Libraries by Fritz Blank in 2008. Second Printing, October 1959. Dust jacket retained.

OCLC:

1432069