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1937 Modern Culinary Art French and Foreign Cookery : Henri-Paul Pellaprat
1937 Modern Culinary Art French and Foreign Cookery : Henri-Paul Pellaprat
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Modern Culinary Art : French and Foreign Cookery
First edition of this exhaustive compilation of "3500 recipes representing the best French, English and foreign cookery - Includes 480 illustrations. This title was first published in the original French in 1936 and was entitled 'L'Art Culinaire Moderne'
By Henri-Paul Pellaprat
Published by Comptoir Francais Du Livre, Paris, 1937. FIrst English Edition. Hardback book measuring 27 x 19cm and 6cm thick. Heavy book so please check shipping if outwith the UK. 746 pages and with number colour and b&w plates.
CONDITION
A very good clean complete copy. The cloth binding is very good with just a few light signs of age. All contents present and pages clean throughout, No names or writing to the book. Oveall a good first english edition.
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 Époque Paris such as the Maison Dorée. He taught at l’École du Cordon bleu for 32 years; his students including Maurice Edmond Sailland, later known as Curnonsky, and Raymond Oliver.
First edition of this exhaustive compilation of "3500 recipes representing the best French, English and foreign cookery - Includes 480 illustrations. This title was first published in the original French in 1936 and was entitled 'L'Art Culinaire Moderne'
By Henri-Paul Pellaprat
Published by Comptoir Francais Du Livre, Paris, 1937. FIrst English Edition. Hardback book measuring 27 x 19cm and 6cm thick. Heavy book so please check shipping if outwith the UK. 746 pages and with number colour and b&w plates.
CONDITION
A very good clean complete copy. The cloth binding is very good with just a few light signs of age. All contents present and pages clean throughout, No names or writing to the book. Oveall a good first english edition.
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 Époque Paris such as the Maison Dorée. He taught at l’École du Cordon bleu for 32 years; his students including Maurice Edmond Sailland, later known as Curnonsky, and Raymond Oliver.
