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French-American Cooking from New Orleans to Quebec, by Morton G. Clark.
LIBRA - Blank Collection TX719 .C47 1967
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LIBRA - Blank Collection TX719 .C47 1967 copy 2
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- Format:
- Book
- Author/Creator:
- Clark, Morton Gill.
- Series:
- Americana cookery series.
- Americana cookery series
- Language:
- English
- Subjects (All):
- Cooking, American.
- Cooking, French.
- Genre:
- Cookbooks.
- Penn Provenance:
- Blank, Fritz (bookplate) (donor)
- Physical Description:
- xxvii, [1], 238, [6] pages 22 cm.
- Place of Publication:
- New York, Funk & Wagnalls [1967]
- Contents:
- French cooking in America
- General information
- Some basic procedures and culinary precautions
- Breads
- Hors d'Oeuvre and such
- Soups
- Fish stews and such
- Fish
- Shellfish
- Meats
- Some dishes made with Meat
- Sauces
- Game and game birds
- Fruit dishes, compotes, and such
- Domestic fowl
- Some garnishes
- Basic accompaniments
- Vegetables
- Egg and cheese dishes
- Salads
- Desserts
- Ice creams and ices
- Cakes
- Pastries
- A few specialties.
- Notes:
- Includes index.
- Local Notes:
- Kislak Center Chef Fritz Blank Culinary Archive and Library copies 1 & 2 presented to the Penn Libraries by Fritz Blank in 2008.
- Kislak copy 1 has dust jacket retained.
- Kislak copy 2 has bookplate of Chef Fritz Blank.
- OCLC:
- 808709
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