Pellaprat's Great book of French cuisine
By: [translated from the French] ; ... edited by John Fuller.
Contributors: Fuller, John, 1916-
Edition: Metric ed.
Publisher: Collins
Published: 1978
Place of publication: Glasgow [etc.]
Language: eng
Number of pages: 952
Subjects: Cookery, French; Table setting and decoration
Other titles: Great book of French cuisine.
Notes: Revised translation of L'Art culinaire moderne.
Includes index.