Haute Cuisine; a gastronomic guide to classical menus and dishes, with digressions on regional specialities, Oriental cookery, and the joys and responsibilities of connoisseurship and epicureanism by Jean Conil. With a new chapter on wine by Christopher Bland.

Format:

Book

Author/Creator:

Conil, Jean.

Contributor:

Bland, Christopher, writer of chapter.

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

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Gastronomy.

Cooking, French.

International cooking.

gastronomy.

Genre:

cookbooks.

Cookbooks.

Penn Provenance:

Blank, Fritz (bookplates) (donor)

Physical Description:

579 pages, [31] pages of plates illustrations, portrait 25 cm

Edition:

Third revised edition

Place of Publication:

London, Faber and Faber Limited, 1961.

Contents:

Preface

The Art of Tasting

Epicureanism

The Menu

Planning and Appreciation

Notes on Wines

Appetizers for Cocktails

Hors-d'oeuvres

Cold Buffet

Soups and Potages

Farinaceous Dishes

Sauce Chart

The Egg Course

The Fish Course

Light Entrée

Main Entrée

Large Entrée

Main Dishes or Plats du Jour

Light Roast

Salads

Vegetables

Sweets (Entremets)

Ices

Savouries

Cheeses

Desserts

Afternoon Pastries, Cakes and Reception Fancies

Dessert Confectionary: Petits Fours

Oriental and Exotic Cookery

French Regional Dishes

Savouring with Condiments

The Etymology of Dish Names

Appendix: Folding Table-Napkins.

Notes:

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 bookplates of Chef Fritz Blank.

Kislak copy has dust jacket retained.

Kislak copy has page 579 wanting.

Kislak copy back cover detached from spine.

Kislak copy is former Free Library of Philadelphia copy with stamps and marking.

Other Format:

Online version: Conil, Jean. Haute cuisine.

OCLC:

633597