The Art of French Cooking : sumptuous recipes and menus from the heart of the incomparable French cuisine : 3750 recipes and instructions for masterpiece cookery / created by the great chefs of France, including Ali-Bab, E. Darenne, E. Duval, A. Escoffier, Ph. Gilbert, P. Montagné, H.-P. Pellaprat, Urbain-Dubois ; translated by Joseph Faulker ; edited by Bart Winer.

Format:

Book

Author/Creator:

Ali-Bab, 1855-1931, author.

Darenne, Émile, 1861- author.

Duval, Emile, author.

Escoffier, A. (Auguste), 1846-1935, author.

Gilbert, Philéas, author.

Montagné, Prosper, author.

Pellaprat, Henri-Paul, 1869-1949, author.

Dubois, Urbain, 1818-1901, author.

Contributor:

Winer, Bart Keith, editor.

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

Culinary Collection (University of Pennsylvania)

Standardized Title:

Art culinaire français. English.

Language:

English

Subjects (All):

Cooking, French.

Genre:

cookbooks.

Cookbooks.

Penn Provenance:

Blank, Fritz (donor)

Physical Description:

864 pages, 184 pages of color plates : illustrations (some color), map ; 27 cm

Edition:

First English Edition

Place of Publication:

New York : Simon and Schuster, 1958.

Contents:

General Reflections on Culinary Art

A Backward Glance at Cooking

Seating Arrangements

The Art of Table Decoration and Service

The Menu

Quantities per Serving

Wines

Spirits and Liqueurs

Cocktails and Various Beverages

Kitchen Utensils (photographs)

Cooking Procedures (photographs)

Basic Cooking Methods

Sauces for Home Cooking

Stocks, Sauces and Garnishes

Thick and Clear Soups

Hors d'Oeuvres

Salt-Water Fish and Fresh-Water Fish

Meat

Poultry

Game

Vegetables, Italian Pastes and Farinaceous Foods, Salads

Mixed Entrees

Pastry

Cheese, Fruits

Provincial Cooking

Foreign Cooking

Home Canning and Preserving.

Notes:

"From hors d'oeuvres to pastries, from the specialties of the great Paris restaurants to the heritage of French Provincial Cookery, together with historic and modern menus, traditional French gourmet lore, and a sommelier's guide to the correct selection and service of wines, with detailed lists of vintage years."

"700 illustrations in color and black-and-white."

"Les Établissements Nicolas have lent their invaluable experience for the chapter on wines; M. Colom for the chapter on fruits; and M. Depoix-Linzeler for the chapter on the art of table setting."

Includes bibliographical references (page 819) and 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 dust jacket with transparent protective cover retained.

Kislak copy inscribed "Merry Christmas to Maxine From Ed. Dec. 25, 1958".

Kislak copy has label of Brown Books Shop, Houston, Texas.

OCLC:

1386799