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Modern French Culinary Art
"Modern French Culinary Art," by Henri-Paul Pellaprat. An Alexis Gregory Book for the World Publishing Company, New York and Cleveland. 1966. stated 1st edition. Classic. Actual size of 7 by 10 1/2 inches. 1171 pages. At the date of publication, "The most comprehensive, authoritative, and up-to-date book on French cooking and gastronomy ever written." 2030 recipes with 422 illustrations, 284 in full color. Stated 1st edition. French cooking.
1040 pages, Hardcover
Published January 1, 1978
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