Capon on cooking / Robert Farrar Capon.

Format:

Book

Author/Creator:

Capon, Robert Farrar.

Contributor:

Nick Malgieri Culinary Archive and Library (University of Pennsylvania)

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Cooking.

Penn Provenance:

Malgieri, Nick (donor) (Malgieri Collection copy)

Physical Description:

xviii, 183 pages, 7 unnumbered pages : illustrations ; 22 cm

Place of Publication:

Boston : Houghton Mifflin Company, 1983.

Contents:

Part I. Refreshing the Roots of Cookery: Improvisation; Bare hands in the kitchen; The secret of the sauce; Invention; Stoves; Putting wood to use; Freezing; When not to freeze; Garnishes; More than a garnish; Salt; The compleat Leftoeuvrière

Pasrt II. Branching out through the Seasons: A German Christmas Eve; A holiday smörgåsbord; A Chinese feast; An Armenian Easter; A Swedish celebration; A springtime luncheon; A Spanish picnic; A surfeit of eggplants; A Japanese barbecure; A Thai simpler; An Italian sauce-out; A Thanksgiving refresher

Epilogue

Notes:

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.

ISBN:

0395343933 :c

9780395343937

OCLC:

9219424