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Bertholle, Louisette

Overview
Works: 41 works in 226 publications in 9 languages and 5,181 library holdings
Genres: Guidebooks  Directories  Cookbooks  Handbooks, manuals, etc 
Roles: Author, Editor
Classifications: TX719, 641.5944
Publication Timeline
Key
Publications about Louisette Bertholle
Publications by Louisette Bertholle
Publications by Louisette Bertholle, published posthumously.
Most widely held works by Louisette Bertholle
Mastering the art of French cooking by Julia Child( Book )
111 editions published between 1961 and 2015 in 3 languages and held by 4,125 libraries worldwide
Explains for the novice American cook the special ingredients and cooking techniques involved in preparing the wide variety of French dishes featured
French cuisine for all by Louisette Bertholle( Book )
4 editions published between 1980 and 1987 in English and held by 238 libraries worldwide
Over 500 original recipes by a master French chef. Includes the methods, secrets and advice for every dish and course from hors d'oeuvres and entrees to irresistible French desserts
Mastering the art of French cooking by Julia Child( Book )
27 editions published between 1961 and 2014 in 5 languages and held by 138 libraries worldwide
A French cookery book
Secrets of the great French restaurants by Louisette Bertholle( Book )
1 edition published in 1974 in English and held by 118 libraries worldwide
Secrets of the great French restaurants : nearly 400 recipes from famous restaurants starred in the Michelin Guide by Louisette Bertholle( Book )
11 editions published between 1973 and 1982 in English and German and held by 91 libraries worldwide
Mastering the art of French cooking, vol. 1 by Julia Child( Book )
2 editions published between 1971 and 1973 in English and held by 80 libraries worldwide
Mastering the art of French cooking: volume two by Julia Child( Book )
7 editions published between 1970 and 2012 in English and held by 55 libraries worldwide
This title features soups from the garden, bisques from the sea, famous fish stews from Provence and Normandy, the real French crunchy bread, meats, vegetables and desserts in variety, all accompanied by step-by-step instructions and superb illustrations, and all in imperial units for British cooks
What's cooking in France by Louisette Bertholle( Book )
2 editions published between 1952 and 1955 in English and held by 41 libraries worldwide
Les Recettes secrètes des meilleurs restaurants de France by Louisette Bertholle( Book )
11 editions published between 1972 and 1985 in French and Undetermined and held by 28 libraries worldwide
Mastering the art of French cooking, by Simone Beck, Louisette Bertholle [and] Julia Child by Simone Beck( Book )
in English and held by 25 libraries worldwide
Mastering the art of French cooking by Simone Beck( Book )
2 editions published between 1977 and 1978 in English and held by 20 libraries worldwide
Die geheimen Rezepte der besten Restaurants Frankreichs by Louisette Bertholle( Book )
3 editions published in 1976 in German and held by 15 libraries worldwide
Une grande cuisine pour tous by Louisette Bertholle( Book )
5 editions published in 1976 in French and held by 14 libraries worldwide
Aus Frankreichs Küchen : Rezepte der grossen Restaurants Frankreichs by Louisette Bertholle( Book )
2 editions published in 1989 in German and held by 9 libraries worldwide
Mastering the art of French cooking by Julia Child( Book )
1 edition published in 2010 in English and held by 8 libraries worldwide
250 recettes de Sologne et d'Ailleurs by Louisette Bertholle( Book )
2 editions published between 1962 and 1966 in French and held by 7 libraries worldwide
La cuisine des saisons by Louisette Bertholle( Book )
4 editions published between 1980 and 1987 in French and held by 6 libraries worldwide
Las recetas secretas de los mejores restaurantes de Francia ( Book )
2 editions published in 1978 in Spanish and held by 5 libraries worldwide
Mastering the art of French cooking : volume two by Julia Child( Book )
3 editions published between 1977 and 1979 in English and held by 4 libraries worldwide
The sequel to the classic Mastering the Art of French Cooking. Explains for the novice American cook the special ingredients and cooking techniques involved in preparing the wide variety of French dishes featured
What's cuisine in France by Louisette Bertholle( Book )
1 edition published in 1953 in English and held by 3 libraries worldwide
 
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Alternative Names
Louisette Bertholle French chef
Languages
English (154)
French (19)
German (8)
Dutch (8)
Swedish (7)
Spanish (4)
Finnish (2)
Russian (1)
Czech (1)
Covers
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