Modern French Culinary Art by Pellaprat, Henri-Paul (Author) / Kramer, Rene (Editor) / White, David (Editor) - 1966

Cleveland, Ohio: World Publishing Company. Very Good with no Dust Jacket. 1966. Hard Cover. KB#015016: No dustjacket is included. Adapted for the American Kitchen by Avanelle Day; title of the original work: L'ART CUINAIRE MODERNE. Introduction by Michael Field. Scarce, Out Of Print, Book. Boards and pages are clean, unmarked, brightly colored, tightly bound (except for short tear at edge of front flyleaf) and sharp cornered (except for light wear at board corners and edges). LCCN# 65-25779. "Americans will find a complete education in the four basic subdivisions of French cooking. There is, first, 'la Haute Cuisine', the truly sophisticated and elaborate cooking appropriate only to the most special occasions. There is also 'la Cuisine Bourgeoise', the special culmination of centuries of fine cooking by the typical French housewife. Then there is 'la Cuisine Regionale', that diverse and rich mixture of local dishes from all sections of France. And, finally, there is 'la Cuisine Impromptu', the improvised, pick-up cooking that manages to do the very best with whatever is available. Furnishing the sinew and substance for these four constituents of French cooking are 2,030 recipes that take up the main body of the book and cover everything from sauces through soups, pates, fish, meats, and salads to souffles, cakes, and confectioneries. Four hundred and twenty-two lavish illustrations, 283 in full color." : 7.5 x 10.5 in.: 1171 pages .