Modern culinary art
Subtitle: French and foreign cookery ... 3,500 recipes clearly explained with practical hints ... 50 menus for receptions, menus for diets, fruit cures
By: by Henri-Paul Pellaprat ; published by Jacques Kramer ; prefaces to the English edition by Margaret Weddell, Doris H. Glasson ; French edition prefaced by Curnonsky
Publisher: Comptoir Français du livre; Éditions Jacques Kramer
Published: 1950
Place of publication: Paris
Language: eng
Number of pages: 763
Subjects: French Cooking; Cooking; Table setting and decoration
Work titles: Art culinaire moderne
Notes: "Cookery, pastry, simple confectionery, desserts, ices, preserving, home-canning, beverages, etc."

Translation of L'art culinaire moderne.

Includes indexes.