Title: Modern French Culinary Art
Author: Henri-Paul Pellaprat - Adapted for the American Kitchen by Avanelle Day
Publisher: The World Publishing Company
Copyright date: 1966
Print date: First World Printing 1966
Measurements: 10 1/2" x 7 1/4"
Page count: 1171
Illustrations: Line drawn head pieces by chapter and many full color and b/w illustrations printed on coated paper
Binding type: Hard cover, tan cloth with black lettering and gilt fluer des lis on cover. Gilt lettering and fluer des lis against black block on spine.
Dustjacket: Yes, rubbing/use wear. Edge tears and few minor chips, otherwise intact
Ex-library: no
Remainder: no
Inscriptions/Bookplate: no
Remarks: I thumbed through gently several times. No obvious markings were noted. Has some use wear. The cover and pages are intact and in great condition.
Description: French cooking and gastronomy. Authoritative and comprehensive. A practicle cookbook and the ultimate in French cooking.
Contains a complete education in the four subdivisions of French cooking:la haute cuisine - sophisticated and elaborate
la cuisine bourgeoise - fine cooking by the typical French housewife
la cuisine regionale - a diverse and rich mixture of local dishes from all sections of France
la cuisine impromptu - improvising with whatever is available
2,030 recipes, 422 lavish illustrations showing a first timer how a prepare dish should look and displaying techniques.
indexed, contents, list of illustrations in color, suggestions in decor for table setting for different occasions, menu examples. Wonderful. A must have.
