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The French Cookbook : [141 world-renowned French recipes] / Staff Home Economists Culinary Arts Institute Melanie de Proft Director; Sherrill Corley, Bertha Gehrke, Julie Griffith, Caryl Miller, Joyce Miller, Denise Van Stone. Illustrations by Beatrice Derwinski.
LIBRA - Blank Collection TX719 .C8 1973
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- Format:
- Book
- Author/Creator:
- Culinary Arts Institute.
- Language:
- English
- Subjects (All):
- Cooking, French.
- Penn Provenance:
- Blank, Fritz (bookplate) (donor)
- Physical Description:
- 68 pages : illustrations (some color) ; 23 cm
- Place of Publication:
- Chicago, Illinois : Published by Culinary Arts Institute, 1973.
- Contents:
- Good French Cookery
- It's Smart to be Careful
- Hors d'Oeuvres and Canapés
- Soups
- Eggs
- Fish
- Poultry and Game
- Meats
- Sauces
- Vegetables
- Breads, Rolls and Doughs
- Desserts
- Confectionery
- What Does It Mean?
- Notes:
- Subtitle from cover.
- "103"--Cover.
- Includes English and French 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.
- ISBN:
- 0832605190
- OCLC:
- 1391542985
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