1 option
The French Cookbook / Staff Home Economists, Culinary Arts Institute ; Melanie De Proft, director ; Ruth Bell, Kathryn Clifford, Lilian Fulde, Phyllis Hoover, Mitzi Inouye, Jerrine Leichhardt, Connie Matlavage, Ellen Morrison, Yvonne Nehls, Elizabeth Pautler, Roselyn White ; illustrated by Beatrice Derwinski.
LIBRA - Blank Collection TX719 .C8 1955
Available in person
Request an item
Access options
- Format:
- Book
- Language:
- English
- Subjects (All):
- Cooking, French.
- Genre:
- cookbooks.
- Cookbooks.
- Penn Provenance:
- Blank, Fritz (donor)
- Physical Description:
- 68 pages : illustrations (some color) ; 22 cm
- Place of Publication:
- Chicago, Illinois : Published by Culinary Arts Institute, [1955]
- 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:
- "141 world-renowned French recipes"--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.
- OCLC:
- 3904601
The Penn Libraries is committed to describing library materials using current, accurate, and responsible language. If you discover outdated or inaccurate language, please fill out this feedback form to report it and suggest alternative language.