Les Sandwiches et Petits Pains Fourrés
Second-hand softcover
PELLAPRAT, H P [Henri-Paul (1869 - 1949/50)]
Les Sandwichs et Petits Pains Fourrés: recueil de 60 recettes.
La Varenne (Seine) : En vente toutes libraires et chez l'auteur with the label "Ernest Flammarion, Éditeur" pasted over the top, undated, circa 1932. First edition. Printed by Imprimerie Grouber, Paris. In French.
(180x125mm) printed stiff light grey wrappers, stapled 20pp. One engraved illustration. Wrappers faintly sunned, edges faintly agetoned; internally clean and crisp. A near fine copy.
¶ The author was a French chef , cookbook author, educator and, with Marthe Distel, the founder of the famed École du Cordon Bleu. He taught professional cookery at Le Cordon Bleu for thirty-two years, his students including Curnonsky and Raymond Oliver. Best known for his long-lived professional texts Modern French Culinary Art and The Great Book of French Cuisine which were widely translated and used in professional cookery schools around the world for a number of decades.
One of a small series of scarce monographs self-published by the author during the 1930s on aspects of cookery after his retirement from Le Cordon Bleu in 1932. Other titles published included: La Pâte Feuilletée, Le Guide des Hors d'Oeuvre and L'Art d'Accommoder le Riz.
A delightful introduction to the refined and dainty English sandwich, with recipes for sandwich breads and rolls, fourteen recipes for compound butters and forty-seven recipes for classic finger sandwiches.
§ OCLC only records five holdings, Harvard, Barcelona, Getty, Framingham and Minuteman libraries.
Item #9955
Price: $100.00 AUD