The French cookie book : classic and contemporary recipes for easy and elegant cookies / Bruce Healy with Paul Bugat ; illustrations by Paul Bugat ; photography by Pierre Ginet ; design by Stephanie Tevonian.

Format:

Book

Author/Creator:

Healy, Bruce.

Contributor:

Bugat, Paul.

Ginet, Pierre-Yves.

Laurie Burrows Grad Collection (University of Pennsylvania)

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

Nick Malgieri Culinary Archive and Library (University of Pennsylvania)

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Cookies.

Cooking, French.

Genre:

Cookbooks.

Penn Provenance:

Grad, Laurie Burrows (donor)

Blank, Fritz (bookplate) (donor) (Blank Collection copy)

Malgieri, Nick (donor) (Malgieri Collection copy)

Physical Description:

xii, 511 pages, 5 unnumbered pages, 16 unnumbered pages of plates : illustrations (some color) ; 27 cm

Edition:

[First edition].

Place of Publication:

New York : William Morrow and Company, Inc., [1994]

Contents:

Cookies made from batters

Cookies made from pastry doughs.

Notes:

"First Edition."

French cookies certainly are different from their American counterparts ... French cookies tend to be relatively small and elegant. Nearly all are made from batters that are piped from a pastry bag ... or from pastry doughs."--Introduction.

Back lining papers have Ready References for nut and sugar powder and apricot jam and praline.

Includes bibliographical references (p. 492-493) and indexes.

Local Notes:

Presented to the Penn Libraries by Laurie Burrows Grad.

Blank Collection copy has dust-jacket retained.

Blank Collection copy has bookplate of Chef Fritz Blank.

Blank Collection copy has bookmarks indicating various recipes throughout.

Nick Malgieri Culinary Archive and Library copy presented to the Penn Libraries in 2015 by Nick Malgieri.

Malgieri Collection copy: dust jacket retained.

ISBN:

0688088333 :

OCLC:

30436804

Online:

Laurie Burrows Grad Collection Home Page