Loire Gastronomique / Hilaire Walden ; foreword by Anne Willan ; photography by Michelle Garrett ; series editor, Marie-Pierre Moine.

Format:

Book

Author/Creator:

Walden, Hilaire.

Contributor:

Willan, Anne, writer of foreword.

Garrett, Michelle, photographer.

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

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Cooking, French.

Loire River Valley (France).

France--Loire River Valley.

Penn Provenance:

Blank, Fritz (bookplate) (donor)

Physical Description:

160 pages : color illustrations, color map ; 23 x 25 cm

Place of Publication:

New York : Abbeville Press, 1993.

Contents:

Foreword / Anne Willan

Introduction: Map of the Loire

The Young River. The passage of the Loire from its Source through the Eastern Auvergne, Bourbonnais, and Nivernais. Recipes

Into the Val-de-Loire. Past Berry to the Sologne and the Orléanais. Recipes

"The Enchanted Land" through Toouraine, the heartlands of the Val-de-Loire. Recipes

Land of Plenty. Through Anjou, Curnonsky's "paradise for peaceful digestion". Recipes

To the Sea. The final stretches of the river as it flows through the Pays Nantais to the Atlantic. Recipes.

Notes:

First published in Great Britain in 1992 by Conran Octopus Limited.

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 bookplate of Chef Fritz Blank.

Kislak copy has dust jacket retained.

ISBN:

1558594922 (cloth) :

9781558594920

OCLC:

28361036