La cuisine : secrets of modern French cooking / Raymond Oliver ; translated and edited by Nika Standen Hazelton with Jack Van Bibber.

Format:

Book

Author/Creator:

Oliver, Raymond, 1909-1990.

Contributor:

Hazelton, Nika Standen.

Van Bibber, Jack.

Affif, Charles.

Nick Malgieri Culinary Archive and Library (University of Pennsylvania)

Culinary Collection (University of Pennsylvania)

Standardized Title:

Cuisine. English

Language:

English

French

Subjects (All):

Cooking, French.

Penn Provenance:

Malgieri, Nick (donor) (Malgieri Collection copy)

Physical Description:

896 pages 96 unnumbered leaves of color plates : illustrations, color maps ; 25 cm

Place of Publication:

New York : Tudor Publishing Company, [1969]

Contents:

Part I: Tricks of the trade / les tours de main

Part II: Good dishes, good recipes / bon plats, bonnes recettes

Part III: Wines / les vins

Part IV: Cheese / les fromages.

Notes:

"Copyright 1969 by Tudor Publishing Company, New York."

First published in 1967 by Editions Bordas under title La Cuisine.

"The photographs in this book are by Charles Affif."

Names of recipes also in French.

"For this American edition, all measurements have been converted and equivalent ingredients have been suggested wherever French staples prove difficult to locate."--Dust jacket.

Includes index.

"This book was produced for the publisher by Ray Freiman and Company."

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.

ISBN:

0814803210 :

OCLC:

45854