The Robert Carrier Cookery Course.

Format:

Book

Author/Creator:

Carrier, Robert, 1923-2006.

Contributor:

Biro, Val, 1921-2014.

Nick Malgieri Culinary Archive and Library (University of Pennsylvania)

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

International cooking.

Penn Provenance:

Malgieri, Nick (donor) (Malgieri Collection copy)

Physical Description:

5 volumes ; 18 cm

Manufacture:

Aylesbury, Bucks : Printed by Hazell Watson & Viney Ltd.

Other Title:

Cookery Course

Place of Publication:

London : Sphere Books Limited, 30/32 Gray's Inn Road, [1976]

Contents:

v. 1. Lesson 1: Appetisers. Lesson 2: Simple egg dishes. Lesson 3: Roasting. Lesson 4: Vegetable accompaniments for roasts and grills. Lesson 5: Super sweets that are simple to make

v. 2. Lesson 1: Stocks and soups. Lesson 2: Sauces and butters. Lesson 3: Grilling. Lesson 4: Some exciting vegetable dishes. Lesson 5: Simple baked cakes, sweets and sweet sauces

v. 3. Lesson 1: Scrambled eggs and omelettes. Lesson 2: Soufflés. Lesson 3: Casseroles. Lesson 4: Pasta, rice and polenta dishes. Lesson 5: Making perfect pastry

v. 4. Lesson 1: First course salads and vegetables. Lesson 2: Pancakes. Lesson 3: Fish and shellfish. Lesson 4: Great boiled dishes. Lesson 5: Minced meat loaves. Lesson 6: Deep-frying potatoes and other vegetables. Lesson 7: American and continental cheesecakes. Lesson 8: Steamed and boiled puddings. Lesson 9: Moulded desserts

v. 5. Lesson 1: Aspics and pâtés. Lesson 2: Pan frying and sautéeing. Lesson 3: Deep-frying fish, poultry, fritters and beignets. Lesson 4: Cooking game. Lesson 5: Oriental vegetables and salads. Lesson 6: Baking with yeast. Lesson 7: Ice-creams and bombes.

Notes:

"The whole Cookery Course - book by book, Lesson by Lesson - is full of helpful hints and professional know-how. It is a step-by-step course in cookery which takes you progressively through all the culinary techniques that you need to become a really superb cook ..."--Introduction.

"First published in Great Britain by W. H. Allen and Co. Ltd. 1974."

"Sphere Books edition published in 1976. Reprinted 1976."

"Set in 10 pt Bembo, 1 pt leaded."

Drawings in v. 1 by Val Biro.

Includes indexes.

Local Notes:

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

Malgieri Collection copy v.1-5 housed in slipcase.

ISBN:

0722121482

0722121512

0722121520

0722121636

0722121652

OCLC:

1001811497