The great book of French cuisine
By: Henri Paul Pellaprat ; edited by René Kramer and David White ; adapted for the American kitchen by Avanelle Day.
Contributors: Kramer, René.; White, David.; Day, Avanelle S.; Pellaprat, Henri Paul.
Publisher: Vendrome Press; Distributed in the U.S.A. by Rizzoli
Published: 1994
Place of publication: New York, N.Y
Language: eng
Number of pages: 1171
Subjects: Cookery, French; Cookery; Table setting and decoration
Work titles: Art culinaire moderne.
Notes: Translation of: L'art culinaire moderne. 1966.

Originally published in English as Modern French culinary art. 1982.

Includes index.