Here is one of the most comprehensive and authoritative books on French cooking ever written, back in print after a long absence. It is a compendium of all that Henri Paul Pellaprat, director of the Ecole du Cordon Bleu, and one of France's greatest chefs and cookery teachers, knew about food and cooking. Since its first publication in France in ...
When L'Art Culinaire Moderne was first published in 1982, it was hailed as "the most comprehensive... book on French cooking and gastronomy ever written." Now, after a complete revision and updating by the James Beard award-winning chef Jeremiah Tower, these legendary recipes are again available in a handsome, accessible new edition.
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