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Paul Bocuse's Regional French Cooking / with the assistance of Martine Albertin, Anne Grandclément, and Pascale Couderc ; translated by Stephanie Curtis ; recipes adapted from the French by Stephanie Curtis and Charles Pierce ; photography by Dietmar Frege.
LIBRA TX719 .B671713 1991
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LIBRA - Blank Collection TX719 .B671713 1991
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- Format:
- Book
- Author/Creator:
- Bocuse, Paul, 1926-2018.
- Albertin, Martine, author.
- Grandclément, Anne, author.
- Couderc, Pascale, author.
- Standardized Title:
- Cuisine de France. English
- Language:
- English
- French
- Subjects (All):
- Cooking, French.
- Penn Provenance:
- Grad, Laurie Burrows (donor)
- Blank, Fritz (donor)
- Physical Description:
- 256 pages : color illustrations ; 28 cm
- Other Title:
- Bocuse's Regional French Cooking
- Regional French Cooking
- Place of Publication:
- Paris : Flammarion, [1991]
- Contents:
- Preface
- Lyonnais
- Provence
- Bordelais
- Périgord
- Brittany-Normandy
- Alsace
- Île-de-France.
- Notes:
- Map of France on lining papers.
- 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 dust jacket retained.
- ISBN:
- 2080135171
- 9782080135179
- OCLC:
- 27149891
- Online:
- Laurie Burrows Grad Collection Home Page
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