1 option
The art of French cooking : sumptuous recipes and menus from the heart of the incomparable French cuisine : 3750 recipes and instructions for masterpiece cookery created by the great chefs of France / including Ali-Bab [and others] ; translated by Joseph Faulkner ; edited by Bart Winer.
Historical Society of Pennsylvania - Closed Stacks TX 652 .C37 n.777
Available in person
Request an item
Access options
- Format:
- Book
- Standardized Title:
- Art culinaire français. English.
- Language:
- English
- Subjects (All):
- Cooking, French.
- Genre:
- cookbooks.
- Cookbooks.
- Physical Description:
- 864 pages, 184 pages of plates : illustrations (some color), map ; 27 cm
- Place of Publication:
- New York : Simon and Schuster, ©1958.
- Notes:
- "First English edition of the world-famous L'art culinaire français, originally published in France by Flammarion."--Title page verso.
- "From hors d'oeuvres to pastries, from the specialties of the great Paris restaurants to the heritage of French Provincial Cookery, together with historic and modern menus, traditional French gourmet lore, and a sommelier's guide to the correct selection and service of wines, with detailed lists of vintage years."
- Includes bibliographical references (page 819) and index.
- Local Notes:
- HSP Historic Culinary Arts Collection.
- OCLC:
- 1386799
The Penn Libraries is committed to describing library materials using current, accurate, and responsible language. If you discover outdated or inaccurate language, please fill out this feedback form to report it and suggest alternative language.