Books: Cooking by Cuisine -> Cooking French
The Great Book of French Cuisine: Revised Edition
Published: September 23, 2003
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Midwest Book Review
Avanelle Day adapts these French classics for American home kitchens, revising a 1935 classic which has been translated and sold around the world. This is one of three mainstays on the topic, packing in recipes and representing a
strong republication of a title which has been out of print for almost ten years. --This text refers to an out of print or unavailable edition of this title.
Henri-Paul Pellaprat and Jeremiah Tower, master chefs of the
nineteenth and twentieth centuries, have created a reference cookbook that will shape great chefs and great cooking in the twenty-first century. The English language edition of Pellaprat's landmark cookbook, L'Art Culinaire Moderne, when first published
by Vendome in 1982, was hailed as "the most comprehensive, authoritative, and up-to-date book on French cooking and gastronomy ever written." Now, after a complete revision and updating by the James Beard award-winning chef Jeremiah Tower, Pellaprat's
legendary recipes are again available in a handsome and accessible new edition.
Henri-Paul Pellaprat was the first chef to give the vast subject of French cuisine a logical and comprehensive underpinning by offering a complete education in the
four basic subdivisions of French cooking, la haute cuisine, la cuisine bourgeoise, la cuisine régionale, and la cuisine impromptue, the inspired cooking that creates memorable dishes with easily available ingredients. Pellaprat and Tower have selected
2,000 recipes covering every aspect of gastronomy from sauces, soups, fish, grillades, and salads, to soufflés, cakes, and traditional French desserts.
This new edition includes more than 600 easy-to-follow techniques and timesaving tips, and a
complete lexicon of French cooking terms. Unparalleled in its scope and the authenticity of its information, The Great Book of French Cuisine remains a definitive work, the perfect reference for both amateurs and professional chefs, to be treasured and
consulted throughout a lifetime of cooking.
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