Lenôtre's Ice Creams and Candies / Gaston Lenôtre ; translated and adapted by Philip and Mary Hyman. Photos by Pierre Ginet.

Format:

Book

Author/Creator:

Lenôtre, Gaston.

Contributor:

Hyman, Philip, translator, adapter.

Hyman, Mary, translator, adapter.

Ginet, Pierre-Yves, photographer.

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

Culinary Collection (University of Pennsylvania)

Standardized Title:

Faites vos glaces et votre confiserie comme Lenôtre. English

Language:

English

French

Subjects (All):

Ice cream, ices, etc.

Frozen desserts.

Candy.

candy.

Genre:

cookbooks.

Cookbooks.

Penn Provenance:

Blank, Fritz (bookplate) (donor) (stamp)

Physical Description:

xviii, [2], 388 pages : illustrations (some color) ; 27 cm

Other Title:

Ice Creams and Candies

Place of Publication:

Woodbury, N.Y. : Barron's, 1979.

Contents:

Introduction

Dictionary of Terms

Suggested Utensils

General Comments on Frozen Desserts

1. Sherbets and Granités

2. Ice Creams and Parfaits

3. Sundaes

4. Combination Desserts

5. Creams, Sauces, Pastries, and Fruit Preparations

6. Cooking Sugar, Jams, and Fruit Jellies

7. Candies

8. Chocolates.

Notes:

Translation of Faites vos glaces et votre confiserie comme Lenôtre published by Flammarion et Cie, 1978.

"227 Heavenly Recipes by Gaston Lenôtre, France's Master of Desserts"--Dust jacket.

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 handwritten bookplate of Chef Fritz Blank.

Kislak copy has embossed stamp "FCB Library of Fritz Blank".

Kislak copy has dust jacket retained with sticker "Best Cookbook The R. T. French Co. Tastemaker Award".

ISBN:

0812053346

9780812053340

OCLC:

5239825