Cuisine du terroir : the lost domain of french cooking : original recipes collected by the Master Chefs of France / edited by Céline Vence ; for the English version Sue Lermond and Simon Mallet.

Format:

Book

Contributor:

Vence, Céline, editor.

Lermon, Sue, translator, adapter.

Mallet, Simon, adviser.

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

Culinary Collection (University of Pennsylvania)

Standardized Title:

Recettes du terroir des maı̂tres cuisiners de France. English.

Language:

English

French

Subjects (All):

Cooking, French.

Penn Provenance:

Blank, Fritz (bookplate) (donor)

Physical Description:

[6], 250 pages ; 24 cm

Distribution:

London : Published by Transworld Publishers Ltd.,

Place of Publication:

London : Corgi Books, 1988.

Contents:

Preface to the English Edition

1. Alsace

2. Angoumois, Aunis, and Saintonge

3. Anjou, Maine, Perche

4. The Auvergne, Gévaudan, Velay, and Vivarais

5. Béarn, the Pays Basque

6. Berry

7. Brittany, the Pays Nantais

8. Burgundy

9. Champagne

10. Dauphiny

11. Flanders, Hainaut, Avesnois

12. Franche-Comté, Bresse, Bugey, Dombes, Pays de Gex

13. Gascony, Armagnac, Bigorre, Chalosse

14. Guyenne, Agenais, Bordelais, Périgord, Quercy, Rouergue

15. Ile-de-France

16. Languedoc: the Mediterranean, Roussilon, Catalogne

17. Languedoc: The Toulouse Region, Albigeois, Comminges, Couserans, Lauragais, and the Comté de Foix

18. Limousin and Marche

19. Lorraine

20. The Lyonnais

21. The Nivernais, the Bourbonnais, Forez and Morvan

22. Normandy

23. Picardy, Artois, Thiérache

24. Poitou, the Vendée

25. Provence, the Camargue, the Comté de Nice, the Comtat Venaissin, Corsica

26. Savory

27. Sologne and the Orléanais, Gâtinais, Beauce

28. The Touraine.

Notes:

Translation of Les Recettes du Terroir des Maitre Cuisiniers de France published by Robert Laffont, Paris, 1984.

English translation and adaptation by Blenheim House Publishing Ltd., 1987.

Corgi edition published 1988.

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 laid in.

ISBN:

0552133752

9780552133753

OCLC:

877602674