Le Cordon Bleu complete cooking techniques : the indispensable reference demonstates over 700 illustrated techniques with 2,000 photos and 200 recipes / Jeni Wright & Eric Treuille.

Format:

Book

Author/Creator:

Wright, Jeni.

Contributor:

Treuille, Eric.

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) (Blank Collection copy)

Physical Description:

vii, 351 pages : color illustrations ; 29 cm

Edition:

First U.S. edition.

Other Title:

Complete cooking techniques

Cooking techniques

Place of Publication:

New York : William Morrow, [1997]

Summary:

All successful cooking - from the simplest to the most complex - depends on the careful selection and correct preparation of ingredients. Now, for the first time, the home cook and the culinary professional alike have at their fingertips over seven hundred illustrated cooking techniques in a clear and easy-to-follow format. Essential preparation and cooking skills, professional secrets, expert tricks of the trade, favorite recipes, and stunning finished dishes are shown in over two thousand original full-color photographs and explained in concise, informative text.

Notes:

Includes indexes.

Local Notes:

Presented to the Penn Libraries by Laurie Burrows Grad.

Blank Collection copy has dust-jacket retained.

Blank Collection copy has bookplate of Chef Fritz Blank.

ISBN:

0688152066

OCLC:

36520992

Online:

Publisher description

Laurie Burrows Grad Collection Home Page