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COLLECTOR'S 1966 first edition, stated 1st printing hardcover cookbook with original dust jacket - Modern French Culinary Art by Henri-Paul Pellaprat.
Most comprehensive, authoritative, and up-to-date book on French cooking and gastronomy ever written!!
Henri-Paul Pellaprat, one of France's greatest master chefs and cookery teachers. Taught at Cordon Blue Culinary School until he retired.
Originally "L'Art Culinaire Moderne". Edited by Rene Kramer and David White. Adapted by Avenelle Day. Introduction by Michael Field.
Publisher: The World Publishing Company, Copyright, true STATED First World Printing, 1966.
2,030 recipes that cover everything from sauces through soups, pates, fish, meats, salads to souffles, cakes and confectioneries.
Over 1,190 pages includes 587 easy-to-follow EPICUREAN techniques and complete glossary of culinary terms, 23 chapters & index.
American chefs and novice cooks especially will find a complete education in the four basic subdivisions of French cooking.
*La Haute Cuisine, the truly sophisticated and elaborate cooking appropriate only to the most special occasions.
*La Cuisine Bourgeoise, the special culmination of centuries of fine cooking by the typical French housewife.
*La Cuisine Regionale, that diverse and rich mixture of local dishes from all sections of France.
*La Cuisine Impromptu, the improvised, pick-up cooking that manages to do the very best with whatever is available.
There are 422 LAVISH illustrations, 284 in full color, black & white illustrations offer complete explanation of culinary techniques.
The Art of Serving and Entertaining, Wines of the World,
The Principals and Basic Materials of Cookery,
Shellfish, Snails, Foie Gras, Meats Poultry, Game, Pates,
Terrines, Galantines, Sauces, Cold Hors D'Oeuvre's,
Small Entrees, Pastas, and Rice Dishes, Eggs, Soups, Fish,
Souffles, Pastry, Confectionery and more.
Glossary, Index. NOT revised edition.
Heavy hardcover, price clipped DJ, gray cloth boards, BRILLIANT gilt decoration & spine titles, green endpapers, 1171pp, 10.5" x 7".
FINE glossy illustration pages. Not ex-lib. Binding tight. No writing or tears. Fine vintage condition. Cover fine/bright/clean-minimal shelfwear.
Pages near fine/bright/clean-minimal wear-light pp yellowing-some pp very light buckling/ffep-light wear. Bfep-some wear-buckling/creases.
DJ: Front-very good-bright/clean-some light shelfwear-mostly edgewear/chipped. Back bright/clean-general shelfwear-chipped-several tears-2 long-some creasing/spine ends chipped.
Hard-to-find a copy that has not been used in a kitchen; no professional or home kitchen should be without it.
Will make a FABULOUS gift!!
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1966 'Modern French Culinary Art' DJ, 1st Ed, 1st Print - Henri-Paul Pellaprat, Gastronomy, Cordon Blue
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