Secrets of the great French restaurants. Selected and edited by Louisette Bertholle. Translated by Paula Wolfert.

Format:

Book

Author/Creator:

Bertholle, Louisette, compiler.

Contributor:

Wolfert, Paula, translator.

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

Culinary Collection (University of Pennsylvania)

Standardized Title:

Recettes secrètes des meilleurs restaurants de France. English

Language:

English

French

Subjects (All):

Cooking, French.

Restaurants--France--Guidebooks.

Restaurants.

France.

Genre:

Cookbooks.

Guidebooks.

Penn Provenance:

Blank, Fritz (bookplate) (donor)

Miller, Ruth W. (bookplate)

Physical Description:

viii, 708, [4] pages illustrations 24 cm

Edition:

First American Edition

Place of Publication:

New York, Macmillan Publishing Co., Inc., 1974.

Contents:

Introduction

Recipes: Soups and Potages (Soupes et Potages); Hors d'Oeuvres and First Courses (Hors d'Oeuvres et Entrées); Egg Dishes and Omelets (Plats d'Oeufs et Omelettes); Pâtés; Goose Liver (Foies Gras); Meat and Fowl Preserves (Confits); Skewer Cooking (Brochettes); Cheese Dishes (Plats au Fromage); Shellfish (Coquillages); Curstaceans (Crustacés); Freshwater Crayfish (Les Écrevisses); Frogs' Legs (Grenouilles); Snails (Escargots); Freshwater Fish (Poissons di Rivière); Saltwater Fish (Poissons de Mer); Poultry: white meat (Volaille à Chair Blanche); Poultry: dark meat (Volaille à Chair Brune); Lamb and Mutton (Agneau et Mouton); Veal (Veau); Beef (Bœuf); Pork (Porc); Game (Gibiers); Vegetables and Garnishes (Légumes et Garnitures); Tarts and Sweet Fruit Dishes (Tartes et Entremets aux Fruits); Cakes (Gâteaux); Crêpes et Beignets); Soufflés; Ice Creams and Sherbets (Glaces et Sorbets)

Appendix.

Notes:

Originally published under title Les recettes secrètes des meilleurs restaurants de France by Opera Mundi, Paris, 1972.

Recipes printed in two columns.

Includes indexes.

Local Notes:

Kislak Center Chef Fritz Blank Culinary Archive and Library copies 1 & 2 presented to the Penn Libraries by Fritz Blank in 2008.

Kislak copies 1 & 2 have bookplates of Chef Fritz Blank.

Kislak copies 1 & 2 have dust jackets retained.

Kislak copy 2 has bookplate of Ruth W. Miller.

ISBN:

0025104500 (cloth) :

9780025104501

OCLC:

1124424