L'art Culinaire Moderne
Merchant: Oxfam
Merchant's Category: Media> Books
L'Art culinaire moderne by Henri-Paul Pellaprat. This edition edited by John Fuller A comprehensive recipe book showcasing French cuisine 'Henri-Paul Pellaprat (1869-1954) was a French chef, founder with the journalist Marthe Distel of Le Cordon Bleu cooking school in Paris. He was the author of La cuisine familiale et pratique and other classic French cookery texts. He worked from the age of twelve as a pastry boy and then cooked at many of the most famous restaurants of the La Belle Epoque Paris such as the Maison Doree. He taught at l'Ecole du Cordon bleu for 32 years; his students including Maurice Edmond Sailland, later known as Curnonsky, and Raymond Oliver' Grey cloth binding with gilt lettering and patterning. Some marks on page edges. No dustjacket. Internally good, colour photographs throughout
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