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The Professional Charcuterie series / Marcel Cottenceau, Jean-François Deport, and Jean-Pierre Odeau under the direction of Pierre Michalet ; translated by Anne Sterling.
LIBRA - Blank Collection TX749.5.P67 C6813 1991 v.1-2
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- Format:
- Book
- Author/Creator:
- Cottenceau, Marcel.
- Deport, Jean-François, author.
- Odeau, Jean-Pierre, author.
- Standardized Title:
- Traité de charcuterie artisanale. English
- Language:
- English
- French
- Subjects (All):
- Cooking (Pork).
- Cooking (Meat).
- Cooking, French.
- Genre:
- cookbooks.
- Cookbooks.
- Penn Provenance:
- Blank, Fritz (bookplate) (donor)
- Physical Description:
- volumes : color illustrations, color portraits ; 31 cm.
- Distribution:
- New York : Van Nostrand Reinhold,
- Other Title:
- Professional French Charcuterie series
- Place of Publication:
- Paris : A copublication of CICEM (Compagnie International de Consultation Education et Media), 1991-
- Contents:
- v. 1: Hams, Sausages and Sausage Meats, Blood Sausages and White Sausages, Rillettes, Rillons, Confits and Smoked Pork
- v. 2: Pâtés, Foie Gras, and Terrines made with Pork, Veal and Poultry
- v. 3: Pâtés, Terrines and Ballotines made with Poultry, Veal, Pork and Liver, Andouilles and Andouillettes - Foie gras.
- Notes:
- Translation of: Traité de charcuterie artisanale published by Editions St-Honoré, Paris, 1989.
- Local Notes:
- Kislak Center Chef Fritz Blank Culinary Archive and Library copy (volumes 1 & 2) presented to the Penn Libraries by Fritz Blank in 2008.
- Kislak copy volumes 1 & 2 have bookplates of Chef Fritz Blank.
- Kislak copy volumes 1 & 2 have dust jackets retained.
- Kislak copy volumes 1 & 2 have red ribbon bookmarks.
- ISBN:
- 0442304331
- 0442304339
- OCLC:
- 1289596672
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