237 pages. 21.5 x 14 cm. A practical dessert guide and book of recipes by Henri Pellaprat, professor at the school of Cordon Bleu. Published for the school's library, containing helpful guides to many basic baking principles as well as recipes for many common popular dishes. Also includes illustrations of many dishes to show examples of how they should look when complete. Pages toned, hinges cracked but holding. Text in French. From the culinary collection of Carl G. Sontheimer, the man who revolutionized American cooking by bringing the Cuisinart to the United States. Bookplate states: This book is a gift from THE SONTHEIMER FOUNDATION Greenwich, Connecticut. Red cloth coverd boards, in glassine wraps. Good.

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Bibliographic Details

Title

La Patisserie Pratique Recuil de Recettes Patisserie, Confiserie, Glaces Formant un Guide Pratique

Publisher

Biblioth�que du Journal Le Cordon Bleu undated (c. 1927), Paris

Publication Date

1927

Binding

Hardcover

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Food & Drink History, Women, Health, Social History

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