Contemporary French Coking / by Waverley Root and Richard de Rochemont ; preface by Henri J. Lesieur.

Format:

Book

Author/Creator:

Root, Waverley, 1903-1982, author.

De Rochemont, Richard, author.

Contributor:

Lesieur, Henri J., writer of preface.

Chappell, Warren, 1904-1991.

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.

Penn Provenance:

Malgieri, Nick (donor) (Malgieri Collection copy)

Blank, Fritz (bookplate) (donor)

Physical Description:

xii, 306 pages, 2 unnumbered pages, 1 unnumbered leaf of color plates : illustrations ; 22 cm

Place of Publication:

New York : Random House, [1962]

Contents:

Preface / Henri J. Lesieur

Introduction

I. Hors d'Oeuvre and Entrées

II. Soups

III. Sauces

IV. Fish

V. Shellfish

VI. Beef

VII. Veal

VIII. Lamb and Mutton

IX. Pork

X. Specialty Meats

XI. Poultry

XII. Game

XIII. Vegetables

XIV. Salads

XV. Eggs

XVI. Cheese

XVII. Desserts

- XVIII. Heat and Serve à la Française

XIX. Wine.

Notes:

"Designed and illustrated by Warren Chappell."

Illustrated lining papers.

Includes index.

Local Notes:

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

Malgieri Collection copy: dust jacket retained.

Malgieri Collection copy is "First Printing".

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 is "First Printing".

OCLC:

1296039