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Paul Bocuse's French Cooking / Paul Bocuse ; translated from the French by Colette Rossant ; edited by Lorraine Davis.
LIBRA TX719 .B67183 1977
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LIBRA - Blank Collection TX719 .B67183 1977
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- Format:
- Book
- Author/Creator:
- Bocuse, Paul, 1926-2018.
- Standardized Title:
- Cuisine du marchâe. English
- Language:
- English
- French
- Subjects (All):
- Cooking, French.
- Penn Provenance:
- Grad, Laurie Burrows (donor)
- Blank, Fritz (bookplate) (donor)
- Physical Description:
- xxi, [1], 517, [5] pages, [32] unnumbered pages of color plates : color illustrations, color portrait ; 28 cm
- Edition:
- First American Edition.
- Place of Publication:
- New York : Pantheon Books, [1977]
- Contents:
- Bocuse in America / Colette Rossant
- Introduction / Paul Bocuse
- Cooking Techniques
- Hors d'oeuvre
- Pâtés, terrines, timbales, and pies
- Eggs
- Potages and soups
- Stocks and sauces
- Fish
- Shellfish, snails, and frogs
- Meats and variety meats
- Poultry
- Game
- Vegetables
- Desserts.
- Notes:
- Translation of La cuisine du marché published by Flammarion et Cie, Paris, 1976.
- Printed on brown paper.
- 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 with transparent protective cover retained.
- ISBN:
- 0394406702 :
- OCLC:
- 2966197
- Online:
- Laurie Burrows Grad Collection Home Page
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