The gourmet cookbook : more than 1000 recipes / edited by Ruth Reichl.

Format:

Book

Contributor:

Reichl, Ruth.

Chef Fritz Blank Culinary Archive and Library (University of Pennsylvania)

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Cooking.

International cooking.

Penn Provenance:

Blank, Fritz (bookplate) (donor)

Physical Description:

xvi, 1040 pages : illustrations ; 27 cm

Place of Publication:

Boston : Houghton Mifflin, [2004]

Summary:

For beginners and seasoned cooks alike, "The Gourmet Cookbook" is an eloquent, essential companion in the kitchen--one that will take its place among the classic cookbooks of this generation. Illustrated instructions explain everything from how to cut up a chicken to how to shuck an oyster. Two-color throughout.

Contents:

Hors d'oeuvres and first courses

Soups

Salads

Sandwiches and pizzas

Pasta, noodles, and dumplings

Grains and beans

Fish and shellfish

Poultry

Beef, veal, pork, and lamb

Vegetables

Breads and crackers

Breakfast and brunch

Cookies, bars, and confections

Cakes

Pies, tarts, and pastries

Fruit desserts

Puddings, custards, mousses, and soufflés

Frozen desserts and sweet sauces

Sauces and salsas

Relishes, chutneys, pickles, and preserves

Basics.

Notes:

Includes bibliographical references and index.

Local Notes:

Blank Collection copy has dust-jacket retained.

Blank Collection copy has bookplate of Chef Fritz Blank.

Blank Collection has a bookmark on p. 155.

ISBN:

0618374086

9780618374083

OCLC:

54817121

Online:

Publisher description

Contributor biographical information