The visual food encyclopedia.

Format:

Book

Contributor:

Fortin, François, editorial director.

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

Standardized Title:

Encyclopédie visuelle des aliments. English.

Language:

English

French

Subjects (All):

Food--Encyclopedias--Pictorial works.

Food.

Cooking--Encyclopedias--Pictorial works.

Cooking.

Genre:

Illustrated works.

Encyclopedias.

Pictorial works.

Penn Provenance:

Blank, Fritz (bookplate) (donor)

Physical Description:

685, [3] pages : color illustrations ; 28 cm

Distribution:

New York : A Simon & Schuster Macmillan Company,

Other Title:

Subtitle on cover: Definitive practical guide to food and cooking

Dictionnaire encyclopédique des aliments

Place of Publication:

New York : Macmillan, 1996.

Contents:

Nutrients

Vegetables

Legumes

Fruits

Nuts and seeds

Seaweed

Mushrooms

Cereals and grains

Fish

Crustaceans

Mollusks

Herbs, Spices, and Condiments

Meat

Variety meats

Delicatessen

Poultry

Milk Products

Sugar, Cacao, and Carob

Fats and Oils

Cooking Ingredients

Coffee and Tea.`

Notes:

"'The visual food encyclopedia' was created and produced by Québec/Amérique International ... Editorial director, François Fortin."

"This book is adapted from 'Dictionnaire encyclopédique des aliments', Solange Monette, Les Éditions Québec/Amérique inc.--Page 2.

"Although this encyclopedia includes some recipes, it is not a cook book, but rather a summary of everything that is known about food."--Foreword.

Includes bibliographical references (pages 678-680) and index.

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.

Other Format:

Online version: Encyclopédie visuelle des aliments. English. Visual food encyclopedia.

ISBN:

0028610067

9780028610061

OCLC:

34319004

Online:

Publisher description