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The French cheese book / Patrick Rance, foreword by Jane Grigson.
LIBRA - Blank Collection SF274.F7 R36 1989
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- Format:
- Book
- Author/Creator:
- Rance, Patrick, author.
- Language:
- English
- Subjects (All):
- Cheese--Varieties--France.
- Cheese.
- Cheese--France.
- Cheese--Varieties.
- France.
- Penn Provenance:
- Blank, Fritz (bookplate) (donor)
- Physical Description:
- xxix, [1], 562 pages : maps ; 25 cm
- Place of Publication:
- London: Macmillan, 1989.
- Contents:
- Normandy, Maine and Brittany
- Touraine, Orléanais and Berry
- Poitou and Angoumois
- Périgord and Quercy
- The Pyrenees and Western Languedoc
- Rouergue and Roquefort
- Auvergne and other pays of the Massif Central
- The North
- Alsace, Bar and Lorraine
- Brie, Champagne and the Île de France
- Burgundy
- Lyonnais
- The Pays of the Ain
- La Franche-Comté
- Savoie and Bas Bugey
- Dauphiné
- Corsica
- Provence and Eastern Languedoc
- Appendix I: Listeria monocytogenes and Listeria
- Appendix II: Cheese and Human Health
- Appendix III: Buying, Keeping and Serving Cheese.
- Notes:
- Designed by Robert Updegraff. Maps by Hilary Evans.
- Includes bibliographical references (pages 543-544) 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.
- Kislak copy has "Master Cheese List" written in ms. laid in.
- ISBN:
- 0333421043 :
- 9780333421048
- OCLC:
- 59097128
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