The Great Book of French Cuisine - Hardcover

Pellaprat, Henri-Paul

Hardcover

ISBN 10: 086565025X ISBN 13: 9780865650251

Publisher: St Martins Pr, 1994

Synopsis

Offers a complete course in the four basic traditions of French cooking, with more than 2000 recipes and nearly 600 easy-to-follow epicurean techniques

About this title

About the Author:

Henri-Paul Pellaprat, born in 1869, was classically trained by some of the most remarkable chefs of Belle Epoque France, including Père Lépey of the Café de la Paix and Casimir Moisson of La Maison Dorée. A disciple and friend of the legendary Auguste Escoffier, Pellaprat taught at the celebrated Le Cordon Bleu for over 30 years, during which time he wrote his master work L'Art Culinaire Moderne. Pellaprat is considered the father of modern French cooking and his thoughtful approach to preparation and technique, and his insistence on the freshest ingredients, remain guiding principles of great chefs everywhere.

Jeremiah Tower was chef of Chez Panisse in the 1970s and the founder and chef of Stars, the legendary San Franciscan restaurant, in the 1980s. His first book, New American Classics, won a James Beard Award in 1986 for best American regional cookbook. He also won the James Beard Award for best chef in 1996. Last year Stewart, Tabori & Chang published his highly praised Jeremiah Tower Cooks: 250 Recipes from an American Master. A cooking memoir of the California food wars, California Dish will be published in July, 2003.

Review:

Avanelle Day adapts these French classics for American home kitchens, revising a 1935 classic which has been translated and sold around the world. This is one of three mainstays on the topic, packing in recipes and representing a strong republication of a title which has been out of print for almost ten years. -- Midwest Book Review

About this edition

• Publisher: St Martins Pr
• Publication date: 1994
• ISBN 10: 086565025X
• ISBN 13: 9780865650251
• Binding: Hardcover
• Number of pages: 1171