Cuisine Extraordinaire : real French cooking / [recipes from] Marie Claire.

Format:

Book

Contributor:

Saulnier, Jacqueline, consultant.

Hayward, Vicky, compiler, researcher, editor.

Schwartz, Ros, translator.

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

Culinary Collection (University of Pennsylvania)

Language:

English

French

Subjects (All):

Cooking, French.

Penn Provenance:

Blank, Fritz (bookplate) (donor)

Physical Description:

223, [1] pages : color illustrations ; 29 cm

Place of Publication:

London : Conran Octopus, 1988.

Contents:

Introduction

The French Larder

Sauces

Soups

Cheese and Eggs

Shellfish

Fish

Poultry and Game

Meat

Vegetables

Sweet Sauces

Desserts

Patisserie, Cakes and Breads

Drinks.

Notes:

"All the recipes - and the stunning photographs - come from 'Marie Claire,' France's leading women's magazine ..."--Dust jacket.

Translated from the French by Ros Schwartz.

Cookery consultant for Marie Claire: Jacqueline Saulnier.

"Compiled, researched and edited by Vicky Hayward. Further research and editing by Ralph Hancock and Norma MacMillan."

Includes bibliographical references (page 224) 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 bookplate of Chef Fritz Blank.

Kislak copy has dust jacket retained.

ISBN:

1850291349 :

9781850291343

OCLC:

123097808