La Technique : the fundamental techniques of cooking : an illustrated guide / Jacques Pépin ; photographs by Léon Perer.

Format:

Book

Author/Creator:

Pépin, Jacques.

Contributor:

Perer, Léon, photographer.

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

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Cooking.

Penn Provenance:

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

Pépin, Jacques (autograph)

Physical Description:

[10], 470 pages : chiefly illustrations ; 30 cm

Distribution:

New York : Division of Quadrangle/The New York Times Book Co., Inc.,

Place of Publication:

New York : Times Books, 1976.

Contents:

Introduction

The Basics

Shellfish and Fish

Vegetables

Poultry and Meat

Carving

Desserts and Pastry.

Notes:

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 handwritten bookplate of Chef Fritz Blank.

Kislak copy has folded dust jacket retained and inserted in book.

Kislak copy inscribed two tiimes: 1. "March 87. To Fritz, Happy that you could come. Jacques Pépin" and 2. "April 91. Happy ---? Jacques Pépin".

ISBN:

0812906101 (cloth)

9780812906103

OCLC:

233978123