The Master Chefs of France Recipe Book : recipes from 300 great restaurants of France / compiled with the cooperation of Carte Blanche ; edited and with an introduction by Robert J. Courtine Food and restaurant Critic, Le Monde.

Format:

Book

Contributor:

Courtine, Robert J., editor, writer of introduction.

Chazaud, Jacques, illustrator.

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:

191, [1] pages, [16] unnumbered pages of color plates : illustrations (some color) ; 29 cm

Edition:

First edition.

Place of Publication:

New York : Everest House, [1981]

Contents:

Introduction

Starters/Appetizers

Meat & Game Meat

Poultry & Game Fowl

Seafood

Vegetables & Side Dishes

Sweets/Desserts.

Notes:

"A publication of The Master Chefs Institute Sandy Lesberg, Director."

Illustrations by Jacques Chazaud. Translation by Patricia Konopka.

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 bookplate of Chef Fritz Blank.

Kislak copy has dust jacket retained.

ISBN:

0896961400 :

9780896961401

OCLC:

7734013

Online:

Laurie Burrows Grad Collection Home Page