The Seafood Cookbook : classic to contemporary / Pierre Franey & Bryan Miller ; illustrations by Lauren Jarrett.

Format:

Book

Author/Creator:

Franey, Pierre.

Miller, Bryan, author.

Contributor:

Jarrett, Lauren, 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 (Seafood).

Penn Provenance:

Grad, Laurie Burrows (donor)

Blank, Fritz (bookplate) (donor) (inscription) (stamp)

Franey, Pierre (autograph)

Physical Description:

xiii, [5], 296 pages, [6] unnumbered pages of plates : illustrations ; 25 cm

Edition:

First edition.

Distribution:

New York : A division of Random House, Inc.,

Place of Publication:

New York : Times Books, [1986]

Contents:

Introduction

Fish Nutrition chart

Buying and Storing Seafood

Handling Fish

Mousses

Salads and Cold Dishes

Broiling and Grilling

Baking

Pan-Frying and Sautéing

Deep-Frying

Poaching, Steaming, and Braising

Soups and Stews

Pasta and Rice

Sauces

Side Dishes

Wine and Seafood

Fish Profile Chart.

Notes:

Includes index.

Local Notes:

Presented to the Penn Libraries by Laurie Burrows Grad.

Kislak Center Chef Fritz Blank Culinary Archive and Library copies 1 & 2 presented to the Penn Libraries by Fritz Blank in 2008.

Kislak copies 1 & 2 have handwritten bookplates of Chef Fritz Blank.

Kislak copy 1 has embossed stamp "FCB Library of Fritz Blank".

Kislak copies 1 & 2 have dust jackets retained.

Kislak copy 2 has "First Edition" statement wanting.

Kislak copy 2 inscribed "Pour Fritz, un grand chef. La bonne cuisine c'est tout. Bien amicalement. Pierre Franey. 17 March 88".

ISBN:

0812916042 :

OCLC:

13359717

Online:

Contributor biographical information

Publisher description

Laurie Burrows Grad Collection Home Page