Le Cordon Bleu at Home.

Format:

Book

Contributor:

Cordon bleu (School : Paris, France), originating body.

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:

xiii, [1], 578 pages : color illustrations ; 30 cm

Edition:

First edition.

Distribution:

New York : Affiliate of William Morrow & Company, Inc.,

Place of Publication:

New York : Hearst Books, [1991]

Contents:

Foreword / André J. Cointreau, President

Introduction

A Brief History

Part One. Pratique de Base/Getting Started

Part Two. Intermédiaire/Perfecting Skills

Part Three. Supérieure/Professional Touches

Illustrated Techniques.

Notes:

"Learn Classic French Cuisine from the World's Most Famous Cooking School. A Complete Course in More than 300 Recipes"--Dust jacket.

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:

0688097502

9780688097509

OCLC:

22951975

Online:

Publisher description

Laurie Burrows Grad Collection Home Page