TY  - BOOK
AU  - Pellaprat,Henri Paul
AU  - Tower,Jeremiah
TI  - The great book of French cuisine
SN  - 0865652317
AV  - TX719 .P3813 2003
U1  - 641.5944 21
PY  - 2003///
CY  - New York
PB  - Vendome Press
KW  - Cooking, French
N1  - Includes index
N2  - "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
ER  -