Art Of French Cooking

Pellaprat, Henri-Paul: Modern French Culinary Art, Cleveland, OH & New York The World Publishing Company 1966
VG/VG-

Translated and adapted for the American kitchen by Avanelle Day and David White. Light grey cloth, black & gilt titles & decorations, xvii, 1174 pp including 72 ff color & 29 ff b & w photo plates, glossary, index. Small spots (spatters) on top & bottom edges, rear hinge reglued. DJ rubbed, few tears to 4 cm, tail of spine creased & somewhat tattered; protected from further damage by Brodart archival cover. From the DJ: "A true encyclopedia of the table, Modern French Culinary Art is a magnificent volume. 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. The 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." Shipping weight 6 lbs. 1st US Edition 26½ X 18½ cm

[KW: Cooking French]

Details

M. Christian Galantaris: Precieux Livres anciens et modernes, Bibliotheque Partielle de M. Roger Simonin, Geneve, Palexpo, 14-15 Mai 1988, Catalogue, Geneve, 1988, M. Christian Galantaris, Galerie Pierre-Yves Gabus SA

Auction catalog, May 14-15, 1988. Soft cover. 160pp. 927 items with 16pp. booklet of Addendum (88 items). B&W and color plates. No prices realized. VG. A stunning collection ranging from incunabula through the 20th century. Includes over 400 20th century illustrated books and first editions by all of the leading artists and authors, many with original prints, as well as books on fine arts, bibliography and the book arts, gastronomy, militaria, heraldry, theater, Helvetica and the Alps, architecture and manuscripts from Persia, Arabia and the Ottoman Empire. Also a fine lot of 119 works by and about Voltaire. Many beautiful mosaic and sculpted bindings.

[KW: Books on books book collecting scholarly catalogs reference French literature France Switzerland food cooking decorative modern art military war history philosophy religion]

Details

The Art of French Cooking: Sumptuous Recipes and Menus from the Heart of the Incomparable French Cuisine--3760 Recipes and Instructions for Masterpiece Cookery Created by the Great Chefs of France, Golden Press
100% Money Back Guarantee. Shipped daily. Over one million satisfied book lovers read with Experienced Books. 1962. Hardcover. Good condition, showing modest signs of wear. Moderate to large bends/tears to dust jacket. Stains on DJ. Dust jacket: Acceptable.

Good

Details

Winer, Bart (Ed.): Art of French Cooking By the Great Contemporary Masters of the Cuisine, THE, New York Golden Press 1962

Revised edition, more than 600 ill, many in colour, 823pps + index, VG/G+ as d/w has creases, chips, 3760 recipes so stated.

Details