A Man's Cookbook. Raymond Oliver. Translated from the French by Carol Chevalier. Illustrations by De Vicky Gerard.

Format:

Book

Author/Creator:

Oliver, Raymond

Contributor:

Nancy Klavans Cookery Collection (University of Pennsylvania)

Culinary Collection (University of Pennsylvania)

Language:

English

French

Subjects (All):

Cooking, French.

Genre:

cookbooks.

Cookbooks

Cookbooks.

Penn Provenance:

Klavans, Nancy (donor)

Physical Description:

xviii, 218, [4] pages illustrations 22 cm

Edition:

First Edition

Place of Publication:

Garden City, N.Y., Doubleday & Company, Inc., 1961.

Contents:

Preface

Part One: A Bit of Theory. Choosing Ingredients, Dietetics; Types of Cooking Heat; Cooking Utensils

Part Two: The ABC of Cooking. Various Cooking Methods: Conventional Methods; Less Conventional Methods; Cooking Methods Adapted to the Utensil Used; Seasons; Butters, Binders, Sauces, Stuffings, and Meat Jellies; Soups; Entrées; Eggs; Meats: Beef; Veal; Lamb and Mutton; Pork; Poultry and Game; Fish and Shellfish; Vegetables; Desserts; Supplement for Campers and Outdoor Enthusiasts

Part Three: Extracurricular Cooking. Introduction; Off the Beaten Track.

Notes:

Text printed in two columns.

Originally published in France under title 'La cuisine pour les hommes' by Editions du Pont-Royal, 1958.

"Secrets of creative cooking imparted by a great French chef-restaurateur. 400 recipes"--Cover.

Includes index.

Local Notes:

Klavans Collection copy presented to the Penn Libraries by Nancy Klavans in 2016.

Klavans copy has dust jacket with transparent protective cover retained.

Other Format:

Online version: Oliver, Raymond. Man's cookbook.

OCLC:

1355424