The Great Book of French Cuisine: Over 2, 000 Recipes by the Director of the Ecole Du Cordon Bleu, Paris

by Henri-Paul Pellaprat, Rene Kramer, and David White

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Since its first publication in France in 1935, this book has been translated into five languages and has sold some 750,000 copies.
  • ISBN10 086565025X
  • ISBN13 9780865650251
  • Publish Date 1 September 1994 (first published May 1978)
  • Publish Status Active
  • Out of Print 19 December 2011
  • Publish Country US
  • Imprint Rizzoli International Publications
  • Format Hardcover
  • Pages 1171
  • Language English