Wolfgang Puck's Modern French Cooking for the American Kitchen / by Wolfgang Puck ; foreword by Raymond Thuilier.

Format:

Book

Author/Creator:

Puck, Wolfgang.

Contributor:

Thuilier, Raymond, writer of foreword.

Bodenweber, Joanna, illustrator.

Leatart, Brian, photographer.

Laurie Burrows Grad Collection (University of Pennsylvania)

Chef Fritz Blank Culinary Archive and Library (University of Pennsylvania)

Culinary Collection (University of Pennsylvania)

Standardized Title:

Modern French cooking for the American kitchen

Language:

English

Subjects (All):

Cooking, French.

Penn Provenance:

Grad, Laurie Burrows (donor)

Blank, Fritz (bookplate) (donor)

Physical Description:

xv, [1], 286, [2] pages, [8] unnumbered pages of color plates : illustrations (some color) ; 28 cm

Other Title:

Modern French Cooking for the American Kitchen

Place of Publication:

Boston : Houghton Mifflin Company, 1981.

Contents:

Foreword / Raymond Thuilier

Introduction

Suggested Kitchen Equipment

Definitions

Cooking Techniques

Warm and Cold Appetizers

Eggs

Stocks and Soups

Poultry and Game

Hot and Cold Sauces and Dressings

Fish and Shellfish

Meats

Vegetables

Salads

Doughs

Desserts

Suggested Menus.

Notes:

"Recipes from the Cuisine of Ma Maison"--Dust jacket.

Dust jacket illustration "Ma Maison" crayon drawing by David Hockney 1978.

"This book is published by special arrangement with Eric Lasher and Maureen Lasher."

Illustrations by Joanna Bodenweber. Color photographs by Brian Leatart.

Text printed in red.

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 and handwritten bookplate of Chef Fritz Blank.

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

Kislak copy has dust jacket retained.

ISBN:

0395313287 :

OCLC:

7575919

Online:

Laurie Burrows Grad Collection Home Page