The Dione Lucas Book of Natural French Cooking / Marion Gorman and Felipe P. de Alba.

Format:

Book

Author/Creator:

Gorman, Marion.

Padilla de Alba, Felipe, author.

Contributor:

Lucas, Dione, 1909-1971, originating body.

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

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Cooking, French.

Cooking (Natural foods).

Penn Provenance:

Blank, Fritz (bookplate) (donor)

Physical Description:

[2], xii, [2], 302, [2] pages : illustrations ; 25 cm

Edition:

First Edition

Place of Publication:

New York : E. P. Dutton, 1977.

Contents:

Part I: Orientation. Introduction; A Small Encyclopedia for Natural French Cooking; Menus for Sensuous and Organic Enjoyment

Part II: Recipes. The First Course: Salads; Soups; Main-Course Dishes: Vegetables, Fish and Shellfish, Poultry and Meat, Eggs, Grain, Pasta, and Savory Pastry; Vegetable Garnishes and Accompaniments; Desserts; Staples, Stocks, and Sauces

Part III: Appendixes.

Notes:

"An introduction to Cuisine Santé (Gourmet Cooking for Good Health)"--Dust jacket.

Based on recipes developed by Dione Lucas.

Marginal headings.

Includes bibliographical references (pages 283-284) 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 handwritten bookplate of Chef Fritz Blank.

Kislak copy has dust jacket retained.

ISBN:

0525093303 (cloth) :

9780525093305

OCLC:

2439579