The Black hat chef cookbook / by Chef René.

Format:

Book

Author/Creator:

René, Chef

Contributor:

Kerr, Graham, 1934- writer of foreword.

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

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

International cooking.

Penn Provenance:

Blank, Fritz (bookplate) (donor)

Physical Description:

[2], xx, [2], 283, [5] pages ; 25 cm

Edition:

First edition

Place of Publication:

New York, NY : Richardson & Steirman, 1988.

Contents:

Foreword

Introduction

Appetizers and First Courses

Soups: Cold Soups, Hot Soups

Meat: Beef, Veal, Pork, Lamb

Poultry: Chicken and a Turkey, Duck and Game Birds

Fish and Shellfish

Casseroles

Vegetables

Pasta

Rice

Salads: Aspic and Gelatin Salads

Eggs and Egg Dishes

Baking: Bread and Rolls, Pastry, Cakes, Pies, and Tarts, Cheesecake, Cookies

Other Desserts: Cold Soufflés and Mousses, Custard and Pudding, Fruit, Sherbet and Ice Cream

Sauces: Salad Dressings

Appendix: Equivalents, Flour, Sugar, A Comparison of Thickening Agents.

Notes:

A Lou Reda Book.

Foreword by Graham Kerr.

Jacket Design by Mike Stromberg.

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 dust jacket retained.

ISBN:

0931933536 :

9780931933530

OCLC:

16515099