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Field name | Value |
---|---|
Reference | 41.515 |
Library/Archive | Schlesinger Library |
Title | L'Ecole des Trois Gourmandes, 1959-1960 |
Date | 1959-1960 |
Collection | Series III. TEACHING, 1951-1993 (#514-742, 1383) |
Collection Overview | Cooking classes, 1951-1963, 1985 (#514-521), includes material from L'Ecole des Trois Gourmandes, Child's cooking school in Paris, as well as from more informal courses of lessons held in Washington, D.C., and Philadelphia. Most folders include Child's notes on dishes taught, recipes, menus, etc. The subseries is arranged chronologically. |
Sub-collection | Subseries A. Cooking classes, 1951-1963, 1985 (#514-521) |
Document Type | Printed Book; Ephemera |
Theme | Restaurant Culture and the Professional Chef; Education and Cooking Schools |
Subjects | cooking cooking school education home economics cooking techniques ingredient regional cuisine animal products commodity: cheese vegetables commodity: sugar fruit commodity: rice baking desserts |
Cuisine | French cuisine |
Description | Typescript recipes for a range of different dishes, from the famous boeuf bourguignon to terrines. Each page is stamped Ecole Des 3 Gourmandes, Paris and Washington. Includes the course programme at the beginning which contains various recipes and menus presented for particular days. |
Countries | France; United States of America |
Places | Paris France; Washington D.C. |
Names | Bertholle, Louisette Remion; Beck, Simone; Child, Julia |
Language | French; English |
Copyright and Source Archive | Material sourced from the Schlesinger Library |