Research Catalog
Ma cuisine
- Title
- Ma cuisine / Translated from the French by Vyvyan Holland. Edited by Marion Howells. Foreword by André L. Simon.
- Author
- Escoffier, A. (Auguste), 1846-1935.
- Publication
- London : Paul Hamlyn, [1965]
Items in the Library & Off-site
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2 Items
| Status | Format | Access | Call Number | Item Location |
|---|---|---|---|---|
Available - Can be used on site. Please visit New York Public Library - Schwarzman Building to submit a request in person. | Text | Use in library | D-16 9792 | Schwarzman Building - Main Reading Room 315 |
Not available - Please for assistance. | Text | Supervised use | ReCAP 24-1832 | Offsite |
Details
- Additional Authors
- Description
- 884 pages; 21 cm
- Summary
- Recipes for the home kitchen by the legendary French chef.
- Uniform Title
- Ma cuisine. English
- Alternative Title
- Ma cuisine.
- Subject
- Note
- Imprint covered by label: Distributed by Tudor Pub. Co., New York.
- Source (note)
- of the Dedalus Foundation;
- Contents
- Introduction -- Weights and measures -- Sauces -- Garnishes -- Soups -- Hors-d'oeuvre -- Eggs -- Fish and Shellfish -- Snails and frogs' legs -- Meat -- Poultry -- Foie gras -- Game birds -- Game -- Galantines, pies, terrines -- Roasts and garnishes for roasts -- Salads -- Vegetables -- Farinaceous dishes -- Sweets -- Ices and ice puddings -- Savouries and sandwiches -- Jams and jellies -- Beverages.
- Call Number
- D-16 9792
- ISBN
- 0600024504
- 9780600024507
- LCCN
- 66031900
- OCLC
- 1022869
- Author
- Escoffier, A. (Auguste), 1846-1935.
- Title
- Ma cuisine / Translated from the French by Vyvyan Holland. Edited by Marion Howells. Foreword by André L. Simon.
- Imprint
- London : Paul Hamlyn, [1965]
- Type of Content
- text
- Type of Medium
- unmediated
- Type of Carrier
- volume
- Local Note
- Copy in ReCAP 24-1832 inscribed.
- Source
- Gift; of the Dedalus Foundation; 2024. NN
- Added Author
- Alma S. Lach Culinary Library. ICUDedalus Foundation, donor NN
- Research Call Number
- ReCAP 24-1832D-16 9792