Gourmet's France / photographs by Ronny Jaques ; illustrations by Mario Micossi.

Format:

• Book

Contributor:

• Jaques, Ronny, photographer.
• Micossi, Mario, illustrator.
• Chef Fritz Blank Culinary Archive and Library (University of Pennsylvania)
• Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

• France--Description and travel.
• Cooking, French.
• Restraurants--France.

Penn Provenance:

• Blank, Fritz (bookplate) (donor) (inscription)

Physical Description:

x, 632 pages : illustrations (chiefly color), maps ; 30 cm

Edition:

Second printing

Place of Publication:

New York : Gourmet Books, Inc., 1982.

Contents:

• Letter from the Publisher / Earle R. MacAusland
• Introduction
• I. Paris / Naomi Barry
• II. Environs de Paris / Elisabeth Lambert Ortiz
• III. Champagne / Elisabeth Lambert Ortiz
• IV. Burgundy / Gerald Asher
• V. Berry, Nivernais, and Bourbonnais / Doone Beal
• VI. Val de Loire / Lillian Langseth-Christensen
• VII. Poitou and Charente / Doone Beal
• VIII. Brittany / Doone Beal
• IX. Normandy / Doone Beal
• X. Artois, Picardy, and French Flanders / Peter and Fanny Todd Mitchell
• XI. Alsace and Lorraine / Lillian Langseth-Christensen
• XII. Franche-Comté / Lillian Langseth-Christensen
• XIII. Savoie and Dauphiné / Lillian Langseth-Christensen
• XIV. Lyonnais / Joseph Wechsberg; Bresse / Lillian Langseth-Christensen
• XV. Provence Plus / Elisabeth Lambert Ortiz
• XVI. Auvergne / Peter and Fanny Todd Mitchell; Languedoc / Peter and Fanny Todd Mitchell; Coastal Languedoc / Doone Beal
• XVII. Limousin and Périgord / Peter and Fanny Todd Mitchell
• XVIII. Bordeaux / Joseph Wechsberg; Landes and Gers / Peter and Fanny Todd Mitchell
• XIX. Pyrénées / Doone Beal
• XX. Corsica / Doone Beal
• XXI. Côte d'Azur / Doone Beal; Monte-Carlo / Doone Beal
• Recipes. XXII. Hors d'Oeuvres; XXIII. Soups; XXIV. Eggs and Cheese; XXV. Pâtés and Terrines; XXVI. Shellfish; XXVII. Fish; XXVIII. Fowl; XXIX. Meats; XXX. Vegetables; XXXI. Salads; XXXII. Desserts; XXXIII. Pastries; XXXIV. Stocks and Sauces; XXXV. Miscellaneous.

Notes:

• Illustrated endpapers.
• Text printed in two columns.
• 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 bookplate of Chef Fritz Blank.
• Kislak copy has blue cloth boards lettered and illustrated in white with map of France on front cover. "Fritz Blank" is stamped in gold below.
• Kislak copy inscribed "25 août 1982. Bon Anniversaire! Très Affectueusement. Micheline et Page".

OCLC:

1381741074