Quelque chose piquante; Acadian meat and fish dishes, by Mercedes Vidrine ; edited by Mary Alice Fontenot.

Format:

Book

Author/Creator:

Vidrine, Mercedes.

Contributor:

Fontenot, Mary Alice, editor.

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

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Cooking (Meat).

Cooking, American--Louisiana style.

Cooking, American.

Penn Provenance:

Blank, Fritz (bookplate) (donor)

Physical Description:

vi, 136, [2] pages illustrations 22 cm

Edition:

Fourth Printing

Other Title:

Acadian meat and fish recipes

Place of Publication:

Baton Rouge, La., Claitor's Publishing Division, 1970.

Contents:

Gumbos, Soups

Stuffings, Dressings, Jambalayas

Rice and Gravy

One Dish Meals (Casseroles)

Meat, Fish, Vegetables

Lagniappe.

Notes:

Illustrations by J. A. Allen.

"4th Printing 1970."

Red covers with orange illustration on front with white plastic comb binding.

Local Notes:

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.

OCLC:

1053370