Gourmet's Basic French Cookbook : techniques of French cuisine / by Louis Diat; illustrated by Georgette de Lattre.

Format:

Book

Author/Creator:

Diat, Louis, 1885-1957.

Contributor:

Gotham Book Mart Collection (University of Pennsylvania)

Nick Malgieri Culinary Archive and Library (University of Pennsylvania)

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

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Cooking, French.

Genre:

Cookbooks.

Cookbooks -- France -- 1960-1969.

Penn Provenance:

Gotham Book Mart (former owner) (Gotham Book Mart Collection copy)

Malgieri, Nick (donor) (Malgieri Collection copy)

Blank, Fritz (bookplate) (donor)

Physical Description:

655, [33] unnumbered pages, [32] unnumbered pages of color plates : illustrations (some color), portrait ; 26 cm

Other Title:

Basic French Cookbook

Place of Publication:

[New York] : Gourmet Books, Inc., [1961]

Contents:

The chef at work/Le chef à l'oeuvre

Soups/Potages

Sauces/Sauces

Methods of cooking: Meat, poultry and fish/Méthodes culinaires: Sautéing; Broiling; Roasting; Poaching and Boiling; Braising, and Making Stews; Deep Frying; Leftovers

Shellfish/Crustacés et coquilles

Variety meats/Abats

Game/Gibier

Stuffings/Farces

Carving: meat, poultry, and fish/Le bon trancheur

Vegetables/Legumes

Salads/Salades

Soufflés/Soufflés

Pancakes and fritters/Crêpes et beignets

Eggs, cheese, and rice/Oeufs, fromage, et riz

Garnishes/Garniture

Hors-d'Oeuvre/Hors-d'oeuvre

The cold buffet/Le buffet

Desserts/Entremets

Bread, pastries, and cakes/Pains, pâtisseries, et gâteaux

French specialties: Pâtés to wines in cooking/Spécialités Françaises.

Notes:

"First Printing, October, 1961 ... Third Printing, December, 1968. Fourth Printing, May, 1976. Fifth Printing, January, 1979. Sixth Printing, April, 1983."

"A Gourmet Book"--Spine.

Foreword by Helen E. Ridley.

Includes index.

Blue textured boards with gold panels on spine. Dark blue lining paper decorated with white fleur de lis.

Local Notes:

Gotham Book Mart Collection copy has loose front board.

Nick Malgieri Culinary Archive and Library copy presented to the Penn Libraries in 2015 by Nick Malgieri.

Malgieri Collection copy is "Third Printing, December, 1968".

Malgieri Collection copy has advertising leaflet and order form from Gourmet Books laid in.

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

Kislak copy has handwritten bookplate of Chef Fritz Blank.

Kislak copy has dust jacket of Alfred A. Knopf retained.

Kislak copy is "Sixth Printing, April, 1983".

Other Format:

Online version: Diat, Louis, 1885- Gourmet's basic French cookbook.

OCLC:

573411