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|a (franklin)9978881985303681
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|a (hsp)marc-ocm01598335
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|a (OCoLC)1598335
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|a DZM
|b eng
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|d OCLCQ
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|a PAUU
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|a TX719
|b .D283 1962
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| 082 |
0 |
4 |
|a 641.5944
|
| 100 |
1 |
|
|a David, Elizabeth,
|d 1913-1992.
|
| 245 |
1 |
0 |
|a French provincial cooking /
|c Elizabeth David ; with an introduction and notes by Narcissa G. Chamberlain ; illustrated by Juliet Renny.
|
| 250 |
|
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|a 1st ed.
|
| 250 |
|
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|a American edition.
|
| 264 |
|
1 |
|a New York :
|b Harper & Row,
|c [1962]
|
| 264 |
|
4 |
|c ©1962
|
| 300 |
|
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|a 504 pages :
|b illustrations ;
|c 25 cm
|
| 336 |
|
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|a text
|b txt
|2 rdacontent
|
| 337 |
|
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|a unmediated
|b n
|2 rdamedia
|
| 338 |
|
|
|a volume
|b nc
|2 rdacarrier
|
| 505 |
0 |
|
|a Introduction to the American edition -- Table of meat terms -- Glossary of English terms -- The adaptation of French cooking -- The cookery of the French provinces -- Provence -- Paris, Normandy and the Île de France -- Alsace and Lorraine -- Brittany and the Loire -- The Savoie -- Burgundy, the Lyonnais, and the Bresse -- South-Western France -- The Béarnais and the Basque country -- The Bordelais -- The Périgord -- The Languedoc -- Kitchen equipment -- Cooking terms and processes -- Wine for the kitchen -- Herbs, spices, condiments, etc., used in French cookery -- Weights and measures -- Temperatures and timing -- Sauces -- Hors-d'oeuvre and salads -- Soups -- Eggs, cheese dishes and hot hors d'oeuvre -- Pâtés and terrines, sausages, ham dishes and other pork products -- Vegetables -- Fish -- Shell fish and crustacea -- Meat -- Beef -- Lamb and mutton -- Fresh pork -- Veal -- Composite meat dishes, cassoulets, etc. -- Poultry and game -- The left-overs -- Sweet dishes.
|
| 504 |
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|a Includes bibliographical references (pages 462-474) and indexes.
|
| 541 |
0 |
|
|c Gift;
|a Joseph M. Carlin;
|d 1-26-21
|
| 590 |
|
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|a HSP Historic Culinary Arts Collection.
|
| 650 |
|
0 |
|a Cooking, French.
|
| 650 |
|
7 |
|a Cooking, French.
|2 fast
|0 (OCoLC)fst01753313
|
| 655 |
|
2 |
|a Cookbook
|
| 655 |
|
7 |
|a cookbooks.
|2 aat
|
| 655 |
|
7 |
|a Cookbooks.
|2 fast
|0 (OCoLC)fst01752725
|
| 655 |
|
7 |
|a Cookbooks.
|2 lcgft
|
| 655 |
|
7 |
|a Cookbooks
|z France
|y 1960-1969.
|2 rbmscv
|
| 655 |
|
7 |
|a Livres de cuisine.
|2 rvmgf
|
| 700 |
1 |
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|a Chamberlain, Narcissa G.
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| 700 |
1 |
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|a Renny, Juliet.
|
| 776 |
0 |
8 |
|i Online version:
|a David, Elizabeth, 1913-1992.
|t French provincial cooking.
|b [1st ed.].
|d New York : Harper & Row, [©1962]
|w (OCoLC)763166519
|
| 852 |
0 |
0 |
|a Historical Society of Pennsylvania
|b Closed Stacks
|h TX 652 .C37 n.656
|t 1
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|i TX 652 .C37 n.656
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