La Cuisine : Secrets of Modern French Cooking / Raymond Oliver ; translated and edited by Nika Standen Hazelton with Jack Van Bibber.

Format:

Book

Author/Creator:

Oliver, Raymond, 1909-1990.

Contributor:

Hazelton, Nika Standen, translator, editor.

Van Bibber, Jack, translator, editor.

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

Culinary Collection (University of Pennsylvania)

Standardized Title:

Cusine, sa technique, ses secrets. English

Language:

English

French

Subjects (All):

Cooking, French.

Penn Provenance:

Blank, Fritz (bookplate) (donor)

Physical Description:

896 pages, [96] pages of color plates : illustrations (some color), color maps, portraits. ; 24 cm.

Edition:

Book club edition.

Other Title:

Secrets of Modern French Cooking

Place of Publication:

New York : Tudor Publishing Company, 1969.

Contents:

Introduction

Remarks on Entertaining

Part I: Tricks of the Trade/Les tours de main

Part II: Good Dishes, Good Recipes/Bon plats, bonnes recettes. 1. Soups and Stocks/potages et fonds; 2. Hors-d'oeuvre/les hors-d'oeuvre; 3. Eggs/les oeufs; 4. Fish and Shellfish/les poissons et les crustacés; 5. Meat/les viandes; 6. Poultry/les volailles; 7. Game/les gibiers; 8. Vegetables/les légumes; 9. Desserts/les desserts; 10 Sauces/les sauces

Part III: Wines/les vins

Part IV: Cheese/les fromages.

Notes:

Printed in brown and black.

Photographs: Charles Affit.

First published in Paris in 1967 by Editions Bordas under title: La cusine, sa technique, ses secrets.

Edition statement from dust jacket.

Publisher's blue cloth with white and metallic red lettering, beige endpapers and color illustrated dust jacket.

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.

OCLC:

856951323