The Microwave French Cookbook / Thelma Snyder and Marcia Cone.

Format:

Book

Author/Creator:

Snyder, Thelma.

Cone-Esaki, Marcia, 1951- author.

Contributor:

Arky, David, photographer.

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.

Microwave cooking.

Penn Provenance:

Grad, Laurie Burrows (donor)

Blank, Fritz (bookplate) (donor)

Physical Description:

[6], 154 pages, [8] unnumbered pages of color plates : illustrations (some color) ; 23 cm

Edition:

First Prentice Hall Press edition.

Distribution:

New York : Division of Simon & Schuster, Inc.,

Place of Publication:

New York : Prentice Hall Press, 1988.

Contents:

Introduction

1. Guide for Successful French Cooking: Microwave Techniques, Utensils, Ingredients

2. Les Hors-d'Œuvre/Appetizers

3. Les Potages/Soups

4. Les Sauces et les Assaisonnements/Sauces and Dressings

5. Les Œufs/Eggs

6. Les Poissons et les Coquillages/Fish and Shellfish

7. Le Poulet/Poultry

8. Les Viandes/Meats

9. Les Légumes/Vegetables

10. Les Gâteaux et les Pâtisseries/Cakes and Pastries

11. Les Desserts/Desserts.

Notes:

Originally published in 1983 by Van Nostrand Reinhold Company, Inc.

Photographs by David Arky.

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.

ISBN:

0135821231

OCLC:

16900681

Online:

Laurie Burrows Grad Collection Home Page