The Great Book of French Cuisine

Henri-Paul Pellaprat

Thoroughly updated by James Beard Award-winning chef Jeremiah Tower, this is the Le Cordon Bleu founder's classic cookbook and guide to French cuisine.
In the nineteenth century, Henri-Paul Pellaprat founded Le Cordon Bleu. In the twentieth century, his landmark cookbook, L'Art Culinaire Moderne, was translated into English and acclaimed as the most comprehensive and authoritative book on French cooking and gastronomy ever written. This complete revision and updating by James Beard Award-winning chef Jeremiah Tower is a reference cookbook that continues to shape great chefs and great cooking in the twenty-first century.
Pellaprat was the first chef to give the vast subject of French cuisine a logical and comprehensive underpinning by offering a complete education in the four basic subdivisions of French cooking, la haute cuisine, la cuisine bourgeoise, la cuisine régionale, and la cuisine impromptue, the inspired cooking that creates memorable dishes with easily available ingredients. Included are 2,000 recipes covering every aspect of gastronomy from sauces, soups, fish, grillades, and salads, to soufflés, cakes, and traditional French desserts.
This new edition includes more than 600 easy-to-follow techniques and timesaving tips, and a complete lexicon of French cooking terms. Unparalleled in its scope and the authenticity of its information, The Great Book of French Cuisine remains a definitive work, the perfect reference for both amateurs and professional chefs, to be treasured and consulted throughout a lifetime of cooking.

Table of contents

• Cover
• Title Page
• Copyright page
• Contents
• Introduction
• 1. The Art of Entertaining and Serving
• 2. The Principles and Basic Materials of Cookery
• 3. Sauces
• 4. Cold Hors d’Oeuvres, Canapés, and Sandwiches
• 5. Hot Hors d’Oeuvres and Small First Courses
• 6. Pasta and Rice Dishes
• 7. Eggs and Egg Dishes
• 8. Soups
• 9. Fish
• 10. Shellfish, Frogs’ Legs, and Snails
• 11. Meats
• 12. Poultry
• 13. Feathered and Furred Game
• 14. Pâtés, Terrines, Galantines, and Foie Gras
• 15. Vegetables
• 16. Salads
• 17. Dessert Sauces, Fillings, and Icings
• 18. Desserts
• 19. Fruit Desserts
• 20. Cakes and Pastries
• 21. Confectionery
• Glossary of Culinary Terms
• Index