Here is one of the most comprehensive and authoritative books on French cooking ever written, back in print after a long absence. It is a compendium of all that Henri Paul Pellaprat, director of the Ecole du Cordon Bleu, and one of France's greatest chefs and cookery teachers, knew about food and cooking. Since its first publication in France in 1935, it has been translated into five languages.
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Here is one of the most comprehensive and authoritative books on French cooking ever written, back in print after a long absence. It is a compendium of all that Henri Paul Pellaprat, director of the Ecole du Cordon Bleu, and one of France's greatest chefs and cookery teachers, knew about food and cooking. Since its first publication in France in 1935, it has been translated into five languages.
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Seller's Description:
Acceptable. Acceptable condition. Acceptable dust jacket. Reading copy only. Front hinge broken. Slightly dampstained. Short gifter's inscription on front endpage. NOT AVAILABLE FOR SHIPMENT OUTSIDE OF THE UNITED STATES.
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Seller's Description:
Very good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority!
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Seller's Description:
Very Good in Very Good jacket. New York: Thomas Y. Crowell Company, 1971. Heavy book: NO international orders. Later printing. Full red cloth binding. Clean, tight and unmarked. Sewn binding. 1203pp. Numerous color photo plates. Also a Culinary Techniques section of b&w instructional photos. Dust jacket is worn along edges, with tears, creases to flap; offered now in a new mylar cover. This substantial work was originally titled L'Art Culinaire Moderne. Edited by Rene Kramer and David White. Adapted for the American kitchen by Avanelle Day. More than 2, 030 recipes. Hardcover. Very Good/Very Good. 4to-over 9"-12" Tall.
