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Synopsis
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.
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About the Author
Henri-Paul Pellaprat, born in 1869, was classically trained by some of the most remarkable chefs of Belle Epoque France, including Père Lépey of the Café de la Paix and Casimir Moisson of La Maison Dorée. A disciple and friend of the legendary Auguste Escoffier, Pellaprat taught at the celebrated Le Cordon Bleu for over 30 years, during which time he wrote his master work L'Art Culinaire Moderne. Pellaprat is considered the father of modern French cooking and his thoughtful approach to preparation and technique, and his insistence on the freshest ingredients, remain guiding principles of great chefs everywhere.
Jeremiah Tower was chef of Chez Panisse in the 1970s and the founder and chef of Stars, the legendary San Franciscan restaurant, in the 1980s. His first book, New American Classics, won a James Beard Award in 1986 for best American regional cookbook. He also won the James Beard Award for best chef in 1996. Last year Stewart, Tabori & Chang published his highly praised Jeremiah Tower Cooks: 250 Recipes from an American Master. A cooking memoir of the California food wars, California Dish will be published in July, 2003.
Review
This is a standard reference, with its definitions of cuisines and techniques and about 800 classic recipes. -- Associated Press
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- PublisherVendome Press
- Publication date2003
- ISBN 10 0865652317
- ISBN 13 9780865652316
- BindingHardcover
- Number of pages768
- Rating
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