The bel canto cookbook, for all opera lovers and gourmets; a superb collection of favorite recipes from the world's greatest operatic personalities, compiled for the first time and edited by Peter Gravina.

Format:

Book

Author/Creator:

Gravina, Peter, editor.

Contributor:

Robinson, Francis, 1910-1980, writer of preface.

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

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Cooking.

Singers.

singers.

Genre:

cookbooks.

Cookbooks.

Penn Provenance:

Blank, Fritz (bookplate) (donor)

Physical Description:

xvi, [2], 219, [3] pages, [16] pages of plates illustrations, portraits 22 cm

Edition:

First Edition

Place of Publication:

Garden City, N.Y., Doubleday & Company, Inc., 1964.

Contents:

Overture. Part One: Aperitifs; Part Two: Appetizers and Antipasto

Act One. Scene One: Soups; Scene Two: Fish and Shellfish

Act Two. Scene One: Pasta and Polenta; Scene Two: Eggs, Rice, and Cheese; Scene Three: Vegetables

Act Three. Scene One: Poultry; Scene Two: Meats

Finale: Desserts

Encores: The Stars who Sing for their Supper.

Notes:

Preface by Francis Robinson.

Includes indexes.

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.

OCLC:

757467