Great Book of French Cuisine - Henri Paul Pellaprat

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Format: Hardcover, 1203 pages. 

Copyright: 1971 

Publisher: The World Publishing Company 

Author: Henri Paul Pellaprat 

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Description: Here is the most comprehensive, authoritative, and up-to-date book on French cooking and gastronomy ever written, now reissued with thirty-two additional pages of menus. Aspiring cooks planning a meal for the first time and experienced kitchen buffs will find The Great Book of French Cuisine a completely practical cookbook and the ultimate in French cooking. 

This compendium of all that Henri-Paul Pellaprat, one of France's greatest chefs and cookery teachers, knew about food and cooking has, since its first publication in France in 1935, been translated into five languages and has sold some 750,000 copies. Avanelle Day. co-author of The Spice Cookbook, and David White, its publisher, have done the invaluable work of insuring that this cookbook will become a fixture in the typical American kitchen and take its rightful place as the outstanding volume on the shelf. 

A true encyclopedia of the table, The Great Book of French Cuisine is a magnificent volume. Americans will find a complete education in the four basic subdivisions of French cooking. There is, first, la haute cuisine, the truly sophisticated and elaborate cooking appropriate only to the most special occasions. There is also la cuisine bourgeoise, the special culmination of centuries of fine cooking by the typical French housewife. Then there is la cuisine regionale, that diverse and rich mixture of local dishes from all sections of France. And, finally, there is la cuisine impromptue, the improvised, pick-up cooking that manages to do the very best with whatever is available. 

Furnishing the sinew and substance for these four constituents of French cooking are 2,030 recipes that take up the main body of the book and cover everything from sauces through soups, pates, fish, meats, and salads to souffles, cakes, and confectioneries. Four hundred and twenty-two lavish illustrations, 284 in full color, make clear to anyone preparing a dish for the first time exactly how the final product should appear. As an added benefit, the black-and-white illustrations offer a complete explanation of culinary techniques. The book's more than 1,200 pages also contain 587 easy-to-follow epicurean techniques and a complete glossary of cooking terms. Unparalleled in the scope of its material, the authenticity of its information, and the beauty of its design, The Great Book of French Cuisine is an incomparable work, the perfect gift for all beginners and gastronomes, to be treasured through a lifetime of cooking. 


Condition: Good condition. 

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