Lenôtre's Desserts and Pastries / Gaston Lenôtre ; revised and adapted by Philip and Mary Hyman. Photos by Pierre Ginet.

Format:

Book

Author/Creator:

Lenôtre, Gaston.

Contributor:

Hyman, Philip, reviser, adapter.

Hyman, Mary, reviser, adapter.

Ginet, Pierre-Yves, photographer.

Laurie Burrows Grad Collection (University of Pennsylvania)

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

Culinary Collection (University of Pennsylvania)

Standardized Title:

Faites votre pâtisserie comme Lenôtre. English

Language:

English

French

Subjects (All):

Pastry--France.

Pastry.

Cooking, French.

France.

Penn Provenance:

Grad, Laurie Burrows (donor)

Blank, Fritz (bookplate) (donor) (stamp)

Physical Description:

312, [8] pages : illustrations ; 27 cm

Other Title:

Book of Dessert and Pastries

Place of Publication:

Woodbury, N.Y. : Barron's, [1977]

Contents:

Foreword / Philip and Mary Hyman

Introduction

Dictionary of Terms and Procedures

1. Basic Recipes for Doughs and Batters

2. Basic Recipes for Creams and Syrups

3. Breakfast and Coffee Cakes

4. Large Cakes and Desserts

5. Pies and Tarts

6. Little Pastries

7. Hot Desserts-Omelettes and Soufflés

8. Cold Desserts-Charlottes and Stewed Fruit

9. Petits Fours and Cookies.

Notes:

Translation of Faites votre pâtisserie comme Lenôtre published by Flammarion, 1975.

"201 Prized Recipes from France's Distinguished Pastry Chef"--Dust jacket.

Includes indexes.

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 handwritten bookplate of Chef Fritz Blank.

Kislak copy has embossed stamp "FCB Library of Fritz Blank".

Kislak copy has dust jacket retained.

Kislak copy has [8] page supplement (Illustrated Pastry Techniques) tipped in at end.

ISBN:

0812051378 (cloth) :

OCLC:

3292678

Online:

Laurie Burrows Grad Collection Home Page