The Great Book of French Cuisine

by Pellaprat, Henri-Paul

• ISBN13: 9780865652316
• ISBN10: 0865652317
• Edition: Revised
• Format: Hardcover
• Copyright: 2003-09-23
• Publisher: Vendome Press

Summary

When L'Art Culinaire Moderne was first published in 1982, it was hailed as "the most comprehensive... book on French cooking and gastronomy ever written." Now, after a complete revision and updating by the James Beard award-winning chef Jeremiah Tower, these legendary recipes are again available in a handsome, accessible new edition.

Table of Contents

Introduction by Jeremiah Tower	4	(5)
1. The Art of Entertaining and Serving	9	(32)
2. The Principles and Basic Materials of Cookery	41	(48)
3. Sauces	89	(44)
4. Cold Hors d'Oeuvres, Canapés, and Sandwiches	133	(34)
5. Hot Hors d'Oeuvres and Small First Courses	167	(30)
6. Pasta and Rice Dishes	197	(16)
7. Eggs and Egg Dishes	213	(44)
8. Soups	257	(32)
9. Fish	289	(58)
10. Shellfish, Frogs' Legs, and Snails	347	(18)
11. Meats	365	(60)
12. Poultry	425	(36)
13. Feathered and Furred Game	461	(20)
14. Pâtés, Terrines, Galantines, and Foie Gras	481	(14)
15. Vegetables	495	(50)
16. Salads	545	(10)
17. Dessert Sauces, Fillings, and Frostings	555	(20)
18. Desserts	575	(56)
19. Fruit Desserts	631	(20)
20. Cakes and Pastries	651	(46)
21. Confectionery	697	(10)
Glossary of Culinary Terms	707	(6)
Index	713