La Patisserie Pratique; Recuil de Recettes Patisserie, Confiserie, Glaces Formant un Guide Pratique
Paris: Bibliothèque du Journal Le Cordon Bleu, undated (c. 1927). 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. Pages toned, hinges cracked but holding. Text in French. From the culinary collection of Carl G. Sontheimer, the man who revolutionized American cooking by bringing the Cuisinart to the United States. Bookplate states: This book is a gift from THE SONTHEIMER FOUNDATION Greenwich, Connecticut. Red cloth coverd boards, in glassine wraps. Good. Item #3855
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