The Great Book of French Cuisine / Henri Paul Pellaprat ; edited by René Kramer and David White. Adapted for the American kitchen by Avanelle Day.

Format:

Book

Author/Creator:

Pellaprat, Henri Paul.

Contributor:

Kramer, René, editor.

White, David, editor.

Day, Avanelle, adapter.

Nancy Klavans Cookery Collection (University of Pennsylvania)

Culinary Collection (University of Pennsylvania)

Standardized Title:

Art culinaire moderne. English

Language:

English

French

Subjects (All):

Cooking, French.

Table setting and decoration.

Penn Provenance:

Klavans, Nancy (donor)

Physical Description:

xvi, [2], 1203, [3] pages, [146] pages of color plates : illustrations (some color) ; 27 cm

Other Title:

French Cuisine

Place of Publication:

New York : Thomas Y. Crowell Company, 1971.

Contents:

Introduction / Michael Field

Suggestions for Using This Book

1. The Art of Entertaining and Serving

2. Wines of the World

3. The Principles and Basic Materials of Cookery

4. Sauces

5. Cold Hors D'Oeuvre

6. Hot Hors D'Oeuvre and Small Entrées

7. Pastas and Rice Dishes

8. Eggs and Egg Dishes

9. Soups

10. Fish

11. Shellfish, Frogs' Legs, Snails

12. Meats

13. Poultry

14. Game

15. Pâtés, Terrines, Galantines, Foie Gras

16. Vegetables

17. Salads

18. Cheese

19. Dessert Sauces, Fillings, and Frostings

20. Desserts

21. Fruit Desserts

22. Cakes and Pastries

Confectionery

Culinary Techniques in Pictures

Menus

Glossary of Culinary Terms.

Notes:

Translation of: L'art culinaire moderne.

Previous English translation published in 1966 under title: Modern French Culinary Art.

Includes index,

Local Notes:

Klavans Collection copy presented to the Penn Libraries by Nancy Klavans in 2016.

Klavans copy has stained dust jacket retained.

Klavans copy has signs of water damage with stained and warped pages.

ISBN:

0690003471 (cloth)

9780690003475

OCLC:

1710689