Life of a Restaurant : tales and recipes from La Colombe d'Or / Helen Studley.

Format:

Book

Author/Creator:

Studley, Helen.

Contributor:

Mariani, John F., writer of foreword.

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):

Colombe d'Or (Restaurant : New York, N.Y.).

Restaurant management.

Cooking, French--Provenðcal style.

Cooking, French.

Penn Provenance:

Grad, Laurie Burrows (donor)

Blank, Fritz (bookplate) (donor)

Physical Description:

xiii, [1], 274 pages : illustrations, portraits ; 25 cm

Edition:

First Edition.

Distribution:

New York : Member of the Crown Publishing Group,

Place of Publication:

New York : Crown Publishers, Inc., [1994]

Contents:

Foreword / John Mariani

Introduction

Part One. Tales. 1. The concept of La Colombe d'Or; 2. Staffing the kithcen; 3. Managing the restaurant; 4. How we serve a meal; 5. The Suppliers; 6. Behind the scenes: the regulators; 7. The clientele; 8. Promoting the restaurant: reviews and the media; 9. Special events; 10. When we eat out

Part Two. Recipes. 11. From our kitchen to yours; 12. Recipes from La Colombe d'Or.

Notes:

Designed and illustrated by Nancy Kenmore.

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.

Kislak copy has dust jacket retained.

ISBN:

0517583135 :

OCLC:

28255624

Online:

Laurie Burrows Grad Collection Home Page