Lart culinaire moderne henri paul pellaprat biography
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Modern French Culinary Art -The Pellaprat of the 20th Century
I can't pretend to be a fine cook, but at least I grew up with aspirations, knowing from the glossy photos that my edition of this book contained, what was possible!
It's a huge doorstop of a book, with hundreds of fine recipes, with lots of work needed, one or two of which I've even tried! My roux is passable, my garlic butter and tapenade fair, but as for the croque enstaka bouche - well I probably can't even spell it, let alone make it!
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Modern French Culinary Art: The Pellaprat of the Twentieth-Century
I can't pretend to be a fine cook, but at least inom grew up with aspirations, knowing from the glossy photos that my edition of this book contained, what was possible!
It's a huge doorstop of a book, with hundreds of fine recipes, with lots of work needed, one or two of which I've even tried! My roux is passable, my garlic butter and tapenade fair, but as for the croque en bouche - well I probably can't even spell it, let alone make it!
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Henri-Paul Pellaprat
French chef
Henri-Paul Pellaprat (pronounced[ɑ̃ʁipɔlpɛlapʁa]; Saint-Maur-des-Fossés, –) was a French chef, founder with the journalist Marthe Distel of Le Cordon Bleu cooking school in Paris. He was the author of La cuisine familiale et pratique and other classic French cookery texts.[1] He worked from the age of twelve as a pastry boy and then cooked at many of the most famous restaurants of the La Belle Époque Paris such as the Maison Dorée. He taught at l’École du Cordon bleu for 32 years; his students including Maurice Edmond Sailland, later known as Curnonsky, and Raymond Oliver.
In , after his death, his book L'Art Culinaire Moderne was translated into English and published for the American market under the name Modern French Culinary Art. It contained recipes and many color photos, covering everything from everyday casual French cooking to haute cuisine. Discussing this translation, the New York Times wrote, "one could