Grand Diplôme Cooking Course / [Editor: Anne Willan].

Format:

Book

Contributor:

Willan, Anne, editor.

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

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Cooking.

Penn Provenance:

Blank, Fritz (bookplate) (donor)

Physical Description:

23 volumes : illustrations (some color) ; 29 cm

Place of Publication:

[Danbury, Conn.] : Grolier Enterprises, Inc., 1972-1981.

Contents:

Vol. 1

Vol. 2

Vol. 3

Vol. 4

Vol. 5

Vol. 6

Vol. 7

Vol. 8

Vol. 9

Vol. 10.

Vol. 11

Vol. 12

Vol. 13

Vol. 14

Vol. 15

Vol. 16

Vol. 17

Vol. 18

Vol. 19. The Story of Wine / C. F. Turgeon

Vol. 20

Vol. 21

Vol. 22

Vol. 23. Index and Glossary.

Notes:

"This book has been adapted from the Grand Diplôme Cooking Course, originally published by Purnell Cookery, U.S.A."

"Purnell Grand Diplôme Editorial Board. Rosemary Hume and Muriel Downes Principals.

Each volume consists of four menus and a Timetable informing the cook "what can be prepared ahead of time - and in what order the various stages should be worked"... "Each volume covers four or more of the basic cooking techniques, plus essential kitchen skills and specialized dishes."--Page 7, vol. 1.

"Notes": blank pages at end of each volume.

Includes 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 book plates of Chef Fritz Blank.

Contains:

Turgeon, C. F. Story of Wine.

OCLC:

22607018