La Patisserie Pratique; Recuil de Recettes Patisserie, Confiserie, Glaces Formant un Guide Pratique
Paris: Bibliothèque du Journal Le Cordon Bleu, 1927. First Edition. Hardcover. 237 pages. 21.5 x 14 cm. A practical dessert guide and book of recipes by Henri Pellaprat, professor at the school of Cordon Bleu. Published for the school's library, containing helpful guides to many basic baking principles as well as recipes for many common popular dishes. Also includes illustrations of many dishes to show examples of how they should look when complete. Some wear and scuffs on the covers and spine, some small tears on pages, some annotations in ink. Text in French. Red cloth coverd boards. Good. Item #3200
Price: $75.00
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