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The great book of French cuisine / Henri-Paul Pellaprat ; edited and introduced by Jeremiah Tower.

By: Contributor(s): Material type: TextTextLanguage: English Original language: French Publisher: New York : Vendome Press, 2003Edition: Revised editionDescription: 764 pages : illustrations ; 24 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 0865652317
  • 9780865652316
Uniform titles:
  • Art culinaire moderne. English
Subject(s): DDC classification:
  • 641.5944 21
LOC classification:
  • TX719 .P3813 2003
Review: "Henri-Paul Pellaprat is heralded as the father of modern French cooking and his landmark cookbook, L'Art culinaire moderne, a compendium of his years as a master chef, is considered the standard reference by both professional and amateur chefs and enthusiasts of French cuisine. The English translation, The Great Book of French Cuisine, was first published twenty-five years ago and rapidly became a great classic. Here is, at last, the new edition revised and edited by renowned chef Jeremiah Tower, with more than 800 recipes of the best French cooking, from savory sauces, soups, cold and hot hors d'oeuvres, and meat, fish, and poultry dishes to sumptuous desserts, including dessert sauces, fillings, and icings." "In addition to over 800 recipes, the book includes a chapter devoted to the art of entertaining and serving and on the principles and basic materials of French cooking, as well as a glossary and extensive index."--BOOK JACKET.
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Holdings
Item type Current library Call number Copy number Status Date due Barcode
Book City Campus City Campus Main Collection 641.5944 PEL (Browse shelf(Opens below)) 1 Available A217201B

Includes index.

"Henri-Paul Pellaprat is heralded as the father of modern French cooking and his landmark cookbook, L'Art culinaire moderne, a compendium of his years as a master chef, is considered the standard reference by both professional and amateur chefs and enthusiasts of French cuisine. The English translation, The Great Book of French Cuisine, was first published twenty-five years ago and rapidly became a great classic. Here is, at last, the new edition revised and edited by renowned chef Jeremiah Tower, with more than 800 recipes of the best French cooking, from savory sauces, soups, cold and hot hors d'oeuvres, and meat, fish, and poultry dishes to sumptuous desserts, including dessert sauces, fillings, and icings." "In addition to over 800 recipes, the book includes a chapter devoted to the art of entertaining and serving and on the principles and basic materials of French cooking, as well as a glossary and extensive index."--BOOK JACKET.

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