The French Culinary Institute's salute to healthy cooking : from America's foremost French chefs / by Alain Sailhac, Jacques Pépin, André Soltner, Jacques Torres, and the Faculty of the French Culinary Institute. Food photography by Maria Robledo.

Format:

Book

Author/Creator:

Pépin, Jacques, author, illustrator.

Contributor:

Sailhac, Alain.

French Culinary Institute (New York, N.Y.)

Laurie Burrows Grad Collection (University of Pennsylvania)

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

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Cooking, French.

Penn Provenance:

Grad, Laurie Burrows (donor)

Blank, Fritz (bookplate) (donor)

Physical Description:

xxi, 314 pages : illustrations (some color) ; 24 cm

Distribution:

New York : Distributed in the book trade by St. Martin's Press,

Other Title:

Salute to healthy cooking

Healthy cooking

Place of Publication:

Emmaus, Pa. : Rodale Press, [1998]

Contents:

The French diet: a paradox with benefits for Americans

French cooking: easy, accessible, delicious, and healthy

Mastering the basics

Spring menus

Summer menus

Autumn menus

Menus for easy entertaining.

Notes:

Interior Photographers: Maria Robledo (Food), Matthew Septimus (French Culinary Institute).

Interior Illustrator: Jacques Pépin.

Includes index.

Local Notes:

Presented to the Penn Libraries by Laurie Burrows Grad.

Kislak Center Chef Fritz Blank Culinary Archive and Library copy presented to the Penn Libraries by Fritz Blank in 2008.

Kislak copy has bookplate of Chef Fritz Blank.

ISBN:

0875964400

OCLC:

38104704

Online:

Laurie Burrows Grad Collection Home Page

Contributor biographical information

Publisher description