THE GREAT BOOK OF FRENCH CUISINE Over 2,000 Recipes by the Director of the Ecole Du Cordon Bleu, Paris

A recipe book about French cuisine written in 1982 by French chef Henri-Paul Pellaprat.

Author Henri Paul Pelaff began working in a bakery at the age of 12 and went on to become a successful chef, teaching at Le Cordon Bleu for 32 years.

This cookbook contains over 2,000 recipes planned by the author himself. You can enjoy the techniques needed for cooking, small tips, and French cooking terminology, from dishes that can be prepared on the spot to regional dishes and high-class cuisine.

*Please note that a significant portion of the cover is damaged before purchasing.