Hows and Whys of French Cooking / Alma Lach ; with a chapter on wine by George Rezek ; and a foreword by André Simon.

Format:

Book

Author/Creator:

Lach, Alma S., 1914-2013.

Contributor:

Simon, André Louis, 1877-1970, writer of foreword.

Pfiffner, E. John (Edward John), 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, French.

Penn Provenance:

Grad, Laurie Burrows (donor)

Blank, Fritz (bookplate) (donor)

Physical Description:

xxii, 635, [3] pages : illustrations ; 27 cm

Edition:

[Revised and expanded edition].

Place of Publication:

Chicago : University of Chicago Press, 1974.

Contents:

I. Using The Book

II. Methods of Cooking

III. Sauces

IV. Les Soupes (Soups)

V. Oeufs (Eggs)

VI. Crustacés et Mollusques (Shellfish)

VII. Poissons (Fish)

VIII. Volaille (Fowl)

IX. Veau (Veal)

X. Porc (Pork)

XI. Agneau (Lamb)

XII. Boeuf (Beef)

XIII. Légumes (Vegetables)

XIV. Entremets (Sweets)

XV. Gâteaux, Gâteaux Secs et Glaces de Sucre (Cakes, Cookies, and Icings)

XVI. Pâte (Pastry Doughs)

XVII. Pâtes Levées (Yeast Dough)

XVIII. Buffet Froid (Colf Buffet)

The Marriage of Food and Wine / George Rezek

Menus

Provincial Menus and Recipes.

Notes:

First edition published in 1970 under title: Cooking à la Cordon Bleu.

Map of France on lining papers.

E. John Pfiffner illustrator.

Edition statement from dust jacket.

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 retained.

Kislak copy has three ribbon bookmarks in white, red and purple.

ISBN:

0226467406 :

OCLC:

3033954

Online:

Laurie Burrows Grad Collection Home Page