Jacques Pepin's the Art of Cooking.

Format:

Book

Author/Creator:

Pépin, Jacques.

Contributor:

Hopkins, Tom, 1956- 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:

Art of cooking

Language:

English

Subjects (All):

Cooking.

Penn Provenance:

Grad, Laurie Burrows (donor)

Blank, Fritz (bookplate) (donor) (inscription)

Pépin, Jacques (autograph)

Physical Description:

2 volumes : color illustrations ; 29 cm

Edition:

First Edition.

Distribution:

New York : Distributed by Random House, Inc.,``

Other Title:

Art of Cooking

Place of Publication:

New York : Alfred A. Knopf, 1987-1988.

Contents:

v. 1. Introduction; Stocks & Soups; Eggs; Shellfish & Fish; Poultry & Game; Meat

v. 2. Introduction; Menus; Cold Charcuterie, Salads & Condiments; Breads; Pastries (Savory & Sweet) & Petits Fours; Cakes, Soufflés & Other Desserts.

Notes:

This is a Borzoi Book published by Alfred A. Knopf, Inc.

Photographs by Tom Hopkins.

Includes indexes.

Local Notes:

Presented to the Penn Libraries by Laurie Burrows Grad.

Kislak Center Chef Fritz Blank Culinary Archive and Library copy volumes 1 & 2 presented to the Penn Libraries by Fritz Blank in 2008.

Kislak copy has bookplates of Chef Fritz Blank.

Kislak copy has dust jackets retained.

Kislak copy volume 1 has inscription "April 91. To Fritz Blank. Glad to cook with you. Jacques Pépin". Volume 2 has inscription "To Fritz. Glad to cook "aux due cheminées". Jacques Pépin".

ISBN:

039454658X

0394546598

OCLC:

15223537

Online:

Laurie Burrows Grad Collection Home Page