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The Gourmet Cooking School Cookbook; classic recipes, menus, and methods as taught in the classes of the Gourmet Cooking School / by Dione Lucas, with Darlene Geis.
LIBRA TX719 .L79
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LIBRA - Blank Collection TX719 .L79 1964
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LIBRA - Rare TX719 .L79 Malgieri copy
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- Format:
- Book
- Author/Creator:
- Lucas, Dione, 1909-1971.
- Geis, Darlene, author.
- Language:
- English
- Subjects (All):
- Cooking, French.
- Penn Provenance:
- Grad, Laurie Burrows (donor)
- Malgieri, Nick (donor) (Malgieri Collection copy)
- Blank, Fritz (bookplate) (donor)
- Physical Description:
- xv pages, 1 unnumbered page, 366 pages, 2 unnumbered pages : illustrations, portrait ; 26 cm
- Distribution:
- New York : Distributed by Random House,
- Place of Publication:
- [New York] : Bernard Geis Associates, [1964]
- Contents:
- A Note from the Sorceress' Apprentice / Darlene Geis
- Welcome to My Cooking Class
- The Complete Kitchen
- Before You Start
- Menu 1
- Menu 2
- Menu 3
- Menu 4
- Menu 5
- Menu 6
- Menu 7
- Menu 8
- Menu 9
- Menu 10
- Menu 11
- Menu 12
- Menu 13
- Menu 14
- Menu 15
- Menu 16
- Menu 17
- Menu 18
- Menu 19
- Menu 20
- Menu 21
- Menu 22
- Menu 23
- Menu 24
- Menu 25
- Menu 26
- Menu 27
- Menu 28
- Menu 29
- Some Basic Procedures: Praline Powder; Taragon Vinegar; How to Prepare a Soufflé Dish; Basic Chicken Stock; How to Clean and Prepare Mussels for Cooking; How to Truss Poultry; How to Cut up Chicken for Casserole.
- Notes:
- Title page printed in black and brown.
- Illustrated by John Alcorn.
- "This book designed by Arthur Hawkins."
- "This is not a cookbook. It is how-to-cook book. Its recipes are much more than a mere listing of ingredients and directions. Each one is an actual lesson, fully detailed, in the preparation of a classic dish of French haute cuisine, based upon the teaching methods of the Dione Lucas Gourmet Cooking School."--Page vii.
- Includes index.
- Local Notes:
- Presented to the Penn Libraries by Laurie Burrows Grad.
- Nick Malgieri Culinary Archive and Library copy presented to the Penn Libraries in 2015 by Nick Malgieri.
- Malgieri Collection copy: dust jacket retained.
- Malgieri Collection copy is "Third Printing".
- 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.
- Kislak copy has dust jacket retained.
- Kislak copy is "First Printing".
- OCLC:
- 708540
- Online:
- Laurie Burrows Grad Collection Home Page
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