Hamburg, Germany: Jacques Kramer, 1952. Hardcover. 748 pages. 26.5 x 8.5 cm. A VERY large and extensive cookbook filled with main course meals, patisserie and confection, beverages, and preserves. The author, Henri-Paul Pellaprat taught at the Cordon Bleu in Paris and is joined here by Pierre Mengelatte, another professor at..... More