L'Art Culinaire Moderne by Henri-Paul Pellaprat cookbook review

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Review
 
L'Art Culinaire Moderne by Henri-Paul Pellaprat
Cookbook

Reviewed By

Sue Dyson and Roger McShane

Henri-Paul Pellaprat (1869-1950) first published L'Art Culinaire Moderne (Modern Culinary Art) in 1935/36. It contains literally thousands of recipes (in the Escoffier tradition) and dozens of practical menus and hints on cooking techniques. He is best known as the founder of the Cordon Bleu cooking school in Paris.
It was first translated into English in 1950
 
     
   
     


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