The Short-Cut Cook / Jacques Pépin ; illustrations by the author.

Format:

Book

Author/Creator:

Pépin, Jacques.

Contributor:

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.

Convenience foods.

Penn Provenance:

Grad, Laurie Burrows (donor)

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

Pépin, Jacques (autograph)

Physical Description:

283, [5] pages : illustrations ; 25 cm

Edition:

First Edition.

Other Title:

Jacques Pépin the short-cut cook

Place of Publication:

New York : William Morrow and Company, Inc., [1990]

Contents:

Introduction

The Short-Cut Kitchen

Basics

Appetizers and First Courses

Soups

Breads, Pizza, and Hot Sandwiches

Salads

Pasta and Rice

Shellfish and Fish

Poultry and Meat

Vegetables

Desserts.

Notes:

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 inscribed "April 91. To Fritz. Good cooking makes good friends. Jacques Pépin".

ISBN:

0688094481 :

9780688094485

OCLC:

21669934

Online:

Laurie Burrows Grad Collection Home Page