The Great Book of French Cuisine: Revised Edition

by Henri-Paul Pellaprat, Jeremiah Tower

Offers a complete course in the four basic traditions of French cooking--la haute cuisine, la cuisine bourgeoise, la cuisine régionale, and la cuisine impromptue--along with more than two thousand recipes, six hundred easy-to-follow cooking techniques and tips, and a lexicon of French cooking terms. 15,000 first printing.

Genres: Cookbooks, Nonfiction, Cooking, Food

768 pages, Hardcover

First published January 1, 1971

Reviews

[Carlos Ribeiro · Rating 5 out of 5]

Very good