Cooking on Turning Spit and Grill / by Sylvain Clusells Chef de Cuisine-Maîître Rôtisseur, Grand Senechal de la Chaîne des Rôtisseurs, Member of the Culinary Academy of France, Member of the Academy of Gastronomy Brillat-Savarin, Membr of the Culinary Committee of the view 'Bonne Table et Tourisme' ; translated by R. Charles Liebman Chancellor of the British Chapter of the Chaîne des Rôtisseurs.

Format:

Book

Author/Creator:

Clusells, Sylvain, author.

Contributor:

Liebman, R. Charles, translator, writer of introduction.

Gosfeld, Phyllis, associated name, donor.

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Cooking, French.

Roasting (Cooking).

Physical Description:

254, [2] pages : illustrations ; 20 cm

Manufacture:

Tiptree, Essex : Made and printed by the Anchor Press, Ltd.,

Place of Publication:

London : Arthur Barker Limited, 1961.

Contents:

Introduction / R. Charles Liebman

Part One: Advice. 'Ever Since Noah' / André L. Simon; Preface / Dr. Charles Guebel; Sylvain Clusells and His Work / Alfred Guerot; Cooking on the Turning Spit Marked the Beginning of Civilization / Jean Valby; Cooking on the Turning Spit and Grill: Advice / Sylvain Clusells; Grilling and Roasting / Dr. E. de Pomaine; The Theory of Spitroasting / Marcel Dorin

Part Two: Recipes. Shellfish and Crustaceans; Fish; Poultry; Beef; Veal; Mutton and Lamb; Pork; Feathered Game, Furred Game; Flavoured Butter and Garnishes; Basic Sauces; Sauces to Accompany Roasts or Grills; Vegetable Garnishes; Grilled Vegetables; Salads for Garnishes; Desserts; How to Carve.

Notes:

"Copyright by 'Bonne Table et Tourisme,' Paris 1959. English Translation © Arthur Barker Limited 1961. First published in Great Britain 1961."--Title page verso.

Advertisements: [2] pages at end.

Includes index.

Local Notes:

TX719.C5 1961: Presented to the Penn Libraries by Phyllis Gosfeld in 2017 has dust jacket designed by Duffy Ayers and label of Cook's Books pasted on rear pastedown.

OCLC:

13689191