Franklin

Modern French Culinary Art. By Henri-Paul Pellaprat. Edited by René Kramer and David White. Adapted for the American kitchen by Avanelle Day.

Author/Creator:
Pellaprat, Henri Paul, 1869-1949.
Publication:
Cleveland, New York, The World Publishing Company, [1966].
Format/Description:
Book
xvi, [2], 1171, [3] pages, [1012] mostly color plates illustrations. 27 cm.
Status/Location:
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Details

Standardized Title:
Art culinaire moderne. English
Other Title:
New Pellaprat Modern French Culinary Art
Subjects:
Cooking, French.
Cooking.
Table setting and decoration.
Place of Publication:
United States Ohio Cleveland.
United States New York (State) New York.
Contents:
The art of entertaining and serving
Wines of the world
The principles and basic materials of cookery
Sauces
Cold hors d'oeuvre
Hot hors d'oeuvre and small entrées
Pastas and rice dishes
Eggs and egg dishes
Soups
Fish
Shellfish, frogs' legs, snails
Meats
Poultry
Game
Pâtés, terrines, galantines, foie gras
Vegetables
Salads
Cheese
Dessert sauces, fillings and frostings
Desserts
Fruit desserts
Cakes and pastries
Confectionary.
Notes:
"An Alexis Gregory Book for The World Publishing Company."
"First World Printing 1966."
"Typographic design by Jeanette Young."
Introduction by Michael Field.
Local notes:
Presented to the Penn Libraries by Laurie Burrows Grad.
Nick Malgieri Culinary Archive and Library copy presented to the Penn Libraries in 2015 by Nick Malgieri.
Malgieri Collection copy contains advertisement for the Cook Book Guild laid in.
Penn Provenance:
Grad, Laurie Burrows (donor)
Malgieri, Nick (donor) (Malgieri Collection copy)
Penn Chronology:
1966
Contributor:
Kramer, René.
Day, Avenelle S.
Laurie Burrows Grad Collection (University of Pennsylvania)
Nick Malgieri Culinary Archive and Library (University of Pennsylvania)
Culinary Collection (University of Pennsylvania)
OCLC:
1872760