The Great Book of French Cuisine
Ebook
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Overview
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, wastranslated 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.
In the nineteenth century, Henri-Paul Pellaprat founded Le Cordon Bleu. In the twentieth century, his landmark cookbook, L’Art Culinaire Moderne, wastranslated 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.
- Title: The Great Book of French Cuisine
- Authors: Henri-Paul Pellaprat, Jeremiah Tower
- Publisher: Vendome Press
- Print Publication Date: 2022
- Logos Release Date: 2024
- Pages: 768
- Language: English
- Resources: 1
- Format: Digital › Ebook
- ISBNs: 9780865652798, 9780865652316, 0865652317, 0865652791
- Resource ID: LLS:9780865652798
- Resource Type: Monograph
- Metadata Last Updated: 2025-04-21T19:24:30Z
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 (S&S) will be published in July, 2003.