Quelque chose piquante : Acadian meat and fish recipes / 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, American--Louisiana style.

Cooking, American.

Cooking (Meat).

Penn Provenance:

Blank, Fritz (bookplate) (donor)

Physical Description:

vi, 136 pages : illustrations ; 21 cm

Other Title:

Acadian meat and fish recipes

Place of Publication:

Baton Rouge, La. : Published by Claitor's Book Store, 1966.

Contents:

Gumbos, Soups

Stuffings, Dressings, Jambalayas

Rice and Gravey

One Dish Meals (Casseroles)

Meat, Fish, Vegetables

Lagniappe.

Notes:

Illustrations by J. A. Allen.

Recipes attributed.

Red covers with illustration in black; 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.

Kislak copy has top right hand corner of title page and order form wanting.

OCLC:

67838737