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Pellaprat, Henri-Paul : L'Art Culinaire Moderne

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Le Pellaprat du XX. siécle
L'art culinaire moderne. L'art de recevoir ; les vins ; principes de base de la cuisine ; les sauces... la technique culinaire en images ; le langage culinaire. Richement illustré et documenté. Texte entièrement refondu, conception même du livre adaptée aux exigences du demi-siècle. Décor de la table, buffet froid, vins et boissons, hors d'oeuvre, entrées, oeufs, poissons de mer, d'au douce, crustacés, boeuf, veau, mouton, porc, volailles, gibier, pâtés et galantines, légumes, salades, fromages, entremets, pâtisseries. Le Pellaprat est considéré comme le plus important ouvrage de gastronomie en langue française des temps modernes. Indispensable à toute maîtresse de maison.

condition:
category:	Books > Foreign Language Books > Books in French >
category:	Books > Gastronomy >
publisher:	René Kramer, Lausanne, 1968
item number / ISBN:	0032420
binding:	cloth bound (in original dust jacket)
pages:	773
language:	French