Cookery classes / Jean Conil.

Format:

Book

Author/Creator:

Conil, Jean, author.

Contributor:

Peter Owen (Firm), publisher.

Clarke, Doble & Brendon Ltd., (Firm), printer.

Oakfield Press, printer.

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

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Cookbooks--England--20th century.

Cookbooks.

Cooking--Study and teaching.

Cooking.

Penn Provenance:

Blank, Fritz (bookplate) (donor)

Physical Description:

336 pages, [5] leaves of plates : illustrations (partly color) ; 22 cm

Manufacture:

Plymouth : Clarke, Doble & Brendon Ltd., Oakfield Press

Other Title:

Jean Conil's Cookery Classes

Place of Publication:

London : Peter Owen Limited, MCMLV [1955]

Contents:

Part I. Pastry, Bakery and Confectionery. Batters and their uses; Plain Paste and Short Pastry; Aerated Mixtures; Yeast Cookery Lesson; Puff Pastry; Choux Pastry; Custard and Soufflé Lesson; Sponge and fillings; Whites of Eggs; Ice Cream Lesson; Cakes and Puddings

Part II. Meat, Vegetables and Other Savouries. Vegetable Cookery; Milk, Cereals and Starch; Egg and Cheese; Fish-Crustacea-Shellfish; Beef and Veal; Lamb and Mutton; Pork and Bacon; Poultry; Sauces and Condiments.

Notes:

At head of title: "Jean Conil's".

"The author of this book is President of the International Academy of Chefs de Cuisine."

"Made and printed in Great Britain by Clarke, Doble & Brendon Ltd., Oakfield Press, Plymouth MCMLV"--title page verso.

Includes 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 with protective transparent cover retained.

OCLC:

3238059