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Field name | Value |
---|---|
Reference | 41.516 |
Library/Archive | Schlesinger Library |
Title | L'Ecole des Trois Gourmandes, Oslo, 1960-1961 |
Date | 1960-1961 |
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 hosting cooking equipment celebrity family commodity: eggs oven fruit vegetables commodity: milk utensils commodity: potatoes commodity: rice desserts seafood wine kitchen appliances |
Cuisine | French cuisine |
Description | Includes lists of cooking school pupils, menus, the 'order of battle' (the method), lists of the ingredients for pupils to bring and equipment that Julia Child brings with her. Provides useful commentary on different foods i.e. a good French pastry crust; or the history of the white sauce in French cooking. There is also some commentary from Julia through her handwritten annotations on for example on how successful a certain lesson was. Includes a card 'Dinner for Paul and Julia, Oslo May 15th 1961 with Menu a la Julia'. |
Countries | France; Norway |
Places | Oslo |
Names | Child, Julia |
Copyright and Source Archive | Material sourced from the Schlesinger Library |