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Ma cuisine. Translated from the French by Vyvyan Holland. Edited by Marion Howells. Foreword by André L. Simon.
LIBRA - Blank Collection TX719 .E83513 1965 Blank copy
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- Format:
- Book
- Author/Creator:
- Escoffier, A. (Auguste), 1846-1935.
- Standardized Title:
- Ma cuisine. English
- Language:
- English
- French
- Subjects (All):
- Cooking, French.
- Penn Provenance:
- Blank, Fritz (bookplate) (donor)
- Physical Description:
- 884 pages 21 cm
- Place of Publication:
- London, Paul Hamlyn 1965.
- Contents:
- Introduction
- Weights and measures
- Sauces
- Garnishes
- Soups
- Hors-d'oeuvre
- Eggs
- Fish and Shellfish
- Snails and frogs' legs
- Meat
- Poultry
- Foie gras
- Game birds
- Game
- Galantines, pies, terrines
- Roasts and garnishes for roasts
- Salads
- Vegetables
- Farinaceous dishes
- Sweets
- Ices and ice puddings
- Savouries and sandwiches
- Jams and jellies
- Beverages.
- Notes:
- Originally published by Flammarion in 1934.
- Brown cloth boards stamped in gilt on front cover and spine.
- 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 penciled phonetic pronunciation above French words.
- Kislak copy has recipe for chili pepper laid in.
- ISBN:
- 0600024504
- 9780600024507
- OCLC:
- 1022869
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