Clémentine in the Kitchen / by Samuel Chamberlain (Phineas Beck) ; illustrated with drypoints and drawings by the author.

Format:

Book

Author/Creator:

Chamberlain, Samuel, 1895-1975.

Contributor:

Chamberlain, Narcisse, reviser.

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

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Cooking, French.

Genre:

cookbooks.

Cookbooks.

Penn Provenance:

Blank, Fritz (bookplate) (donor)

Physical Description:

[8], 247, [1] pages : illustrations ; 25 cm

Edition:

A New Edition / revised by Narcisse Chamberlain (Diane Beck), Third Edition

Place of Publication:

Boston : David R. Godine, Publisher, 1988.

Contents:

Foreword / Phineas Beck, 1942

Clémentine in the Kitchen

Recipes

Extracts from Clémentine's Notebooks (Phineas Beck, 1942)

Mrs. Beck's Extracts from Clémentine's Library (Diane Beck, 1987): Hors-d'Oeuvre for Apéritifs; Hors-d'Oeuvre; Cold First Courses; Soups; Eggs & Cheese; Shellfish & Snails; Fish; Poultry; Beef; Veal; Lamb; Pork, Ham & Sausage; Vegetables; Potatoes; Rice, Beans, Macaroni & Semolina; Desserts.

Notes:

"With an expanded collection of Clémentine's traditional French recipes"--Dust jacket.

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.

Kislak copy has dust jacket retained.

ISBN:

0879237023 (cloth) :

9780879237028

OCLC:

15630563