The full content of this document is only available to subscribing institutions. More information can be found via www.amdigital.co.uk
If you believe you should have access to this document, click here to Login.
Field name | Value |
---|---|
Reference | 63.2. |
Library/Archive | Schlesinger Library |
Title | Smithsonian Institute |
Date | 07-Mar-72 |
Collection | Julia Child Collection (MC 660) |
Sub-collection | Series IV. ENGAGEMENTS AND DEMONSTRATIONS, 1958-2001 |
Document Type | Ephemera; Correspondence |
Theme | Restaurant Culture and the Professional Chef; Global and Ethnic Cuisines |
Subjects | cooking regional cuisine education celebrity animal products cooking cooking equipment cooking techniques commodity: eggs home economics dairy produce seafood vegetables desserts baking utensils fruit media television |
Cuisine | French cuisine |
Description | Julia Child's preparation, lists and notes for 'The French Cook' cookery demonstration at The Smithsonian Institute. Also includes action and talking points for recipes such as brioche, crêpes and loup en croûte. |
Countries | France United States of America |
Places | Washington D.C. |
Names | Child, Julia |
Copyright and Source Archive | Material sourced from the Schlesinger Library |