| Record ID | ia:frenchculinaryin00sail |
| Source | Internet Archive |
| Download MARC XML | https://archive.org/download/frenchculinaryin00sail/frenchculinaryin00sail_marc.xml |
| Download MARC binary | https://www.archive.org/download/frenchculinaryin00sail/frenchculinaryin00sail_meta.mrc |
LEADER: 03295cam 2200457 a 4500
001 ocm38104704
003 OCoLC
005 20100917124758.0
008 971126s1998 paua 001 0 eng
010 $a 97048758
040 $aDLC$cDLC$dBAKER$dBTCTA$dYDXCP$dBTN$dSXC
020 $a0875964400 (hardcover : alk. paper)
020 $a9780875964409 (hardcover : alk. paper)
035 $a(OCoLC)38104704
043 $ae-fr---
050 00 $aTX719$b.F796 1998
082 00 $a641.5944$221
245 04 $aThe French Culinary Institute's salute to healthy cooking :$bfrom America's foremost French chefs /$cby Alain Sailhac ... [et al.] ; food photography by Maria Robledo.
246 30 $aSalute to healthy cooking
246 30 $aHealthy cooking
260 $aEmmaus, Pa. :$bRodale Press ;$a[New York] :$bDistributed in the book trade by St. Martin's Press,$cc1998.
300 $axxi, 314 p. :$bill. (some col.) ;$c24 cm.
500 $aIncludes index.
505 0 $aThe French diet: a paradox with benefits for Americans -- French cooking: easy, accessible, delicious, and healthy -- Mastering the basics -- Spring menus -- Summer menus -- Autumn menus -- Menus for easy entertaining.
520 1 $a"Compiled by America's foremost French chefs - Jacques Pepin. Alain Sailhac, Andre Soltner, and Jacques Torres - along with the faculty of the French Culinary Institute, this cookbook takes the mystique out of French cooking. The recipes are classic French dishes that have been streamlined to be healthy, simple, and easy to prepare. Using the trade secrets of these talented chefs, home cooks will be able to easily recreate stunning and flavorful modern French dishes, such as Chocolate Souffles, Wine-Steamed Salmon, Lamb Chops with Spring Vegetables, Mango Tarte Tatin, Potato-Mushroom Calettes, Chicken Breasts Chasseur, and Lobster Salad." "Forty seasonal dinner menus use the freshest, healthiest, most flavorful ingredients for a distinctly French taste. Each menu consists of a first course, main course, and dessert. In addition to the menus for each season are Menus for Easy Entertaining. These include Backyard Barbecue, Autumn Evening with Friends, Cocktail Party, Christmas Dinner, and A Winter Night by the Fire." "Learn the simple secrets that top chefs use to master the basics of cooking."--BOOK JACKET.
650 0 $aCooking, French.
700 1 $aSailhac, Alain.
710 2 $aFrench Culinary Institute (New York, N.Y.)
856 42 $3Contributor biographical information$uhttp://www.loc.gov/catdir/enhancements/fy0662/97048758-b.html
856 42 $3Publisher description$uhttp://www.loc.gov/catdir/enhancements/fy0662/97048758-d.html
938 $aBaker & Taylor$bBKTY$c30.00$d22.50$i0875964400$n0003104349$sactive
938 $aBaker and Taylor$bBTCP$n97048758
938 $aYBP Library Services$bYANK$n1505630
952 $a38104704$zDLC$bLIBRARY OF CONGRESS$dURI$hFull$iLCC$kDDC$nSummary$tContents$u20100624
952 $a190629005$zPAU$bUNIV OF PENNSYLVANIA$hFull$iLCC$kDDC$u20100626
952 $a232079867$zSLR$bHARVARD UNIV, SCHLESINGER LIBR$hLess-than-full batch$iLCC$kDDC$u20100626
029 1 $aYDXCP$b100297962
029 1 $aYDXCP$b1505630
029 1 $aAU@$b000013601032
994 $aZ0$bPMR
948 $hNO HOLDINGS IN PMR - 429 OTHER HOLDINGS