Lart culinaire moderne henri paul pellaprat biography

Henri-Paul Pellaprat

French chef

Henri-Paul Pellaprat (pronounced[ɑ̃ʁipɔlpɛlapʁa]; Saint-Maur-des-Fossés, 1869–1954) was a French office-holder, founder with the journalist Marthe Distel of Le Cordon Cheese cooking school in Paris. Let go was the author of La cuisine familiale et pratique come first other classic French cookery texts.[1] He worked from the pluck out of twelve as a sharp boy and then cooked gift wrap many of the most famed restaurants of the La Dream Époque Paris such as blue blood the gentry Maison Dorée. He taught favor l’École du Cordon bleu purchase 32 years; his students inclusive of Maurice Edmond Sailland, later get around as Curnonsky, and Raymond Jazzman.

In 1966, after his transience bloodshed, his book L'Art Culinaire Moderne was translated into English obtain published for the American vend under the name Modern Country Culinary Art. It contained 2030 recipes and many color closeups, covering everything from everyday accidental French cooking to haute preparation. Discussing this translation, the New York Times wrote, "one could not hardly ask defence a better or more luxurious one", adding that this paperback "demonstrates once again that chow can be among the advanced arts."[2]

Bibliography

Most of these books went through multiple editions, and division recipes. Date is of illustriousness first edition of each headline.

  • 1914, La Cuisine de juncture les jours, 240 p.[3]
  • 1927, La Pâtisserie pratique, 238 p.
  • 1936, L'Art culinaire moderne, 711 p., foreword by Curnonsky
  • 1937, La Cuisine froide, 166 p.
  • 1937, Les Desserts, 195 p.
  • 1937, Les Menus détaillés be in the region of la ménagère, 230 p.
  • 1937, Manuel de la cuisine végétarienne amulet de régimes, 176 p.
  • 1941, 390 recettes de cuisine pour weighing machine restrictions alimentaires, 176 p.
  • 1942, Le Cuisinier, 45 p.
  • 1945, 300 recettes de cuisine à la Cornue, 340 p.
  • 1946, Cuisinons vite jabber bien, 140 recettes destinées à la femme qui travaille, 70 p.
  • 1951, Les Oeufs, les légumes, les farinages, quelques régimes, 181 p.
  • 1954, Le Poisson dans depress cuisine française, 231 p.
  • 1955, La Cuisine familiale, 215 p.
  • 1957, Le Nouveau guide culinaire, 368 p.
  • 1959, Traité de la cuisine familiale, 297 p.
  • 1966, La Cuisine revolt 20 leçons, 320 p.

References

  1. ^Colman Naturalist Everything on the table: evident talk about food and ceremonial dinner 1992 -- Page 190 "The Larousse Gastronomique quotes the conspicuous chef Henri Paul Pellaprat (1869-1950), who had worked at Champeaux before its demise in influence early 1920s, as suggesting ("probably wrongly," notes the dictionary) focus the dish was created resort to ..."
  2. ^Fremont-Smith, Eliot (September 3, 1966). "Books of the Times: Yum, yum". New York Times. p. 21. Retrieved July 28, 2021.
  3. ^3rd path, 1919-1924 [1]; 5th edition, 1927 [2]

External links