WorldCat Identities
Fri Mar 21 17:11:58 2014 UTClccn-n800306330.00Records of The Arthur and Elizabeth Schlesinger Library on the History of Women in America,0.201.00Records of the Arthur and Elizabeth Schlesinger Library on the History of Women in America,42397007Pierre_Franeyn 80030633412868フラニー, ピエール・Llccn-n79134156Claiborne, Craiglccn-n82219120Flaste, Richardlccn-n85336936Miller, Bryanlccn-n78095365Time-Life Bookslccn-n82160791Whitman, Joanlccn-n96108887Jensen, Claudia Franeylccn-no00042888Kaleidoscope Filmslccn-no95005962MCA Home Video (Firm)lccn-n80086665Jarrett, Laurenlccn-n50005202Arthur and Elizabeth Schlesinger Library on the History of Women in AmericaFraney, PierreRecipesCooking, FrenchCookingInternational cookingCooking, AmericanLow-fat dietSugar-free dietSalt-free dietQuick and easy cookingCooksLow-calorie dietFraney, PierreUnited StatesFranceCooking (Seafood)Kitchen utensilsEuropeCooking (Veal)Jordan, W. K.--(Wilbur Kitchener),Perkins, Frances,Women's studiesHaber, BarbaraArthur and Elizabeth Schlesinger Library on the History of Women in AmericaRadcliffe College.--Women's ArchivesNational Federation of Business and Professional Women's ClubsPark, Maud Wood,Women--EducationPépin, JacquesClaiborne, CraigCheek, Jeannette BaileyStantial, Edna LampreyMcGavran, Mary Elizabeth HowardBeard, Mary Ritter,Dreier, Katherine Sophie,World Center for Women's ArchivesFisher, Dorothy Canfield,Child, JuliaWomen's Trade Union LeagueLibrariesSchlesinger, Arthur M.--(Arthur Meier),Jacobi, Mary Putnam,Women's Educational and Industrial Union (Boston, Mass.)Kamman, MadeleineBerkshire Conference on the History of WomenJames, Janet Wilson,Radcliffe CollegeKing, Patricia MillerNational Council of Women of the United StatesMenus192119961970197119721973197419771978197919801981198219831984198519861988198919921994199519971999200020102011936235105641.555TX719139716ocn005127696book19790.20Franey, PierreThe New York times 60-minute gourmetRecipesAn easy to read large type format of a collection of delectable dishes for all occasions that can be prepared in less than an hour+-+3758847635136425ocn000119872book19700.20Claiborne, CraigClassic French cookingFUll of the food history of this region filled with basic and classic recipes. The recipes are easy to follow and easy to buy ingredients for10446ocn006143689book19800.21Claiborne, CraigCraig Claiborne's Gourmet dietRecipes5723ocn005029016book19790.21Claiborne, CraigCraig Claiborne's The new New York times cookbook+-+40877626055682ocn018557034book19890.18Franey, PierreCuisine rapideClassic techniques with contemporary tastes for recipes that are easy to prepare, elegant, and healthful+-+91926476355042ocn009683710book19830.20Claiborne, CraigCooking with Craig Claiborne and Pierre Franey+-+55865449954904ocn024066524book19920.18Franey, PierrePierre Franey's cooking in AmericaIn this book, Pierre Franey celebrates American food--the rich lode of fresh produce and the cooking skill, ingenuity and lore that are among our national treasures--and provides us with 200 delectable recipes that are in themselves a celebration. Born in Burgundy and trained as a chef in the great French tradition, Franey has become a true champion of American cooking. We follow him across the country as he searches out local specialties and secrets, talking to all sorts of Americans, from crabbers in Maryland to citrus growers in Florida, from cattle ranchers in Nevada to strawberry and artichoke growers in California. He visits restaurants and their kitchens, from the elegant River Cafe in New York and the vibrant Tra Vigne in the Napa Valley of California to a rustic lechonera in San Juan, Puerto Rico-a pig roasting at the entrance-and the whimsical Cafe Spudnik in Moscow, Idaho. All the while he learns the secrets of the food each region yields up as its bounty for the rest of the nation. With irresistible enthusiasm and an expertise born of decades of experience, Franey conveys how the local American cooks prepare their best dishes . Then- in recipes rangeing from Marinated Brochette of Lamb with Honey and Meadowbrook Muscovy Duck to Strawberries in a Purse-he provides his own interpretations, exhibiting the skills that have become his hallmark: simple, clear steps; the minimum number of ingredients to make a dish work to perfection; cooking insights that can be applied to other dishes as well; and an approach to each dish that cuts down on the time required from beginning to end. This is a fitting tribute to America's extraordinary culinary heritage+-+47495942154181ocn029792177book19940.17Franey, PierrePierre Franey's cooking in FranceFocuses on regional specialties of French cooking. Includes classic recipes and background information from each region+-+32068942153923ocn010532538book19840.19Franey, PierrePierre Franey's Low-calorie gourmetRecipes+-+81836476353772ocn013359717book19860.20Franey, PierreThe seafood cookbook : classic to contemporary+-+79516476353521ocn040632271book19990.17Claiborne, CraigThe best of Craig Claiborne : 1000 recipes from his New York times food columns and four of his classic cookbooks+-+94358476353502ocn040298418book19990.16Franey, PierreCooking with the 60-minute gourmet : 300 rediscovered recipes from Pierre Franey's classic New York Times column+-+59458476352642ocn008962794book19820.21Franey, PierrePierre Franey's kitchen2601ocn036001249book19970.19Franey, PierrePierre Franey cooks with his friends : with recipes from top chefs in France, Spain, Italy, Switzerland, Germany, Belgium & the NetherlandsRecipes+-+25183603361961ocn003845511book19780.25Claiborne, CraigVeal cookery1872ocn008171748book19820.23Claiborne, CraigThe master cooking course945ocn011940930visu19810.15Claiborne, CraigThe Master cooking courseCraig Claiborne and Pierre Franey prepare four menus. Recipes and special techniques are included for each dish735ocn005972064book19700.23Claiborne, CraigRecipes: Classic French cooking372ocn044903644book19890.18Franey, PierreCuisine rapide : a classic cookbook from the 60-minute gourmet+-+279884763561ocn768192366book19990.17Franey, PierreCooking with the 60-minute gourmet : 300 newly discovered recipes from Pierre Franey's classic New York Times column+-+59458476353993ocn028181043book19940.20Franey, PierreA chef's tale : a memoir of food, France, and AmericaBiographyThe lessons he learned there - the simple artistry that results in a fine omelette, the importance of a well-organized kitchen, the esthetics of texture and color and combination of flavors - are as valuable today as ever. And as Franey reveals the essence of French country food - civet de lapin, boeuf en daube, sole meuniere - we begin to understand cooking fundamentals as the masters do+-+K55130948521ocn232006526mix1.00Arthur and Elizabeth Schlesinger Library on the History of Women in AmericaRecords of the Arthur and Elizabeth Schlesinger Library on the History of Women in AmericaRecords contain office files reflecting the evolution of the Library and many of its activities. Include correspondence and other material concerning the Women's Rights Collection; Library directors' and staff correspondence; financial records; Advisory Committee minutes; records of the Friends of the Library and special projects and grants; and publicity files01ocn122521250mixArthur and Elizabeth Schlesinger Library on the History of Women in AmericaRecords of The Arthur and Elizabeth Schlesinger Library on the History of Women in AmericaRecords contain office files reflecting the evolution of the Library and many of its activities. Include correspondence and other material concerning the Women's Rights Collection; Library directors' and staff correspondence; financial records; Advisory Committee minutes; records of the Friends of the Library and special projects and grants; and publicity files+-+9192647635+-+9192647635Fri Mar 21 16:01:04 EDT 2014batch16096