Franklin

Le Bernardin cookbook : four-star simplicity / Maguy Le Coze and Eric Ripert.

Author/Creator:
LeCoze, Maguy.
Publication:
New York : Doubleday, 1998.
Format/Description:
Book
372 p., [16] p. of plates : ill. (some col.), ports. ; 24 cm.
Edition:
1st ed.
Status/Location:
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Details

Subjects:
Cooking (Fish).
Cooking (Seafood).
Cooking, French.
Le Bernardin (Restaurant).
Place of Publication:
United States New York (State) New York.
Notes:
Includes index.
Local notes:
Presented to the Penn Libraries by Laurie Burrows Grad.
Blank Collection copy has book-jacket retained.
Blank Collection copy has bookplate of Chef Fritz Blank.
Penn Provenance:
Grad, Laurie Burrows (donor)
Blank, Fritz (bookplate) (donor) (Blank Collection copy)
Penn Chronology:
1998
Contributor:
Ripert, Eric.
Laurie Burrows Grad Collection (University of Pennsylvania)
Chef Fritz Blank Culinary Archive and Library (University of Pennsylvania)
Culinary Collection (University of Pennsylvania)
ISBN:
0385488416
9780385488419
OCLC:
38504515