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The art of French cooking : sumptuous recipes and menus from the heart of the incomparable French cuisine, 3760 recipes and instructions for the masterpiece cookery

Author: Bart Keith WinerPhiléas GilbertProsper MontagnéHenri-Paul PellapratAli-BabAll authors
Publisher: New York : Golden Press, 1962.
Edition/Format:   Print book : English : Revised editionView all editions and formats
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Genre/Form: Cookbooks
Document Type: Book
All Authors / Contributors: Bart Keith Winer; Philéas Gilbert; Prosper Montagné; Henri-Paul Pellaprat; Ali-Bab; Émile Darenne; Emile Duval; Urbain Dubois; A Escoffier
OCLC Number: 1432905
Notes: "First English popularly priced edition of the world-famous L'art culinaire français. Originally published in France by Flammarion."--Title page verso.
"From hors d'oeuvres to pastries, from the specialties of the great Paris restaurants to the heritage of French Provincial Cookery, together with historic and modern menus, traditional French gourmet lore, and a sommelier's guide to the correct selection and service of wines, with detailed lists of vintage years."
Description: 863 pages, 150 unnumbered pages of plates : illustrations (chiefly color) ; 27 cm
Other Titles: Art culinaire français.
Responsibility: created by the great chefs of France, including Ph. Gilbert, P. Montagné, H.-P. Pellaprat, Ali-Bab, E. Darenne, E. Duval, Urbain-Dubois, A. Escoffier ; translated by Joseph Faulkner, edited by Bart Winer.

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