Viandes.

Format:

Book

Contributor:

Grange Batelière, publisher.

Istituto geografico De Agostini, printer.

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

Culinary Collection (University of Pennsylvania)

Series:

Documentaires en couleurs. Guides pratiques. Série cuisine ; no 4

Language:

French

Subjects (All):

Cooking (Meat).

Penn Provenance:

Blank, Fritz (bookplate) (donor) (Kislak Center copy)

Physical Description:

64 pages : illustrations (chiefly color) ; 30 cm

Manufacture:

Novara : Printed in Italy by Istituto Geografico De Agostini S.p.A., 1971.

Place of Publication:

Paris : Grange Batelière, 1971.

Local Notes:

Kislak Center Chef Fritz Blank Culinary Archive and Library copy presented to the Penn Libraries by Fritz Blank in 2008.

Kislak Center copy has the bookplate of Chef Fritz Blank with manuscript location ("1221 Locust St") and notes ("Library 2nd Floor CI") in pencil on front free endpaper.

OCLC:

31680484