Henri-Paul Pellaprat (; Saint-Maur-des-Fossés, 1869–1954) was a French chef, founder with the journalist

Marthe Distel Marthe Distel () was a French journalist. Career Marthe Distel started the culinary magazine ''La Cuisinière Cordon Bleu''. To prompt readership, Distel offered subscribers cooking lessons with professional chefs. The first class was held in Janu ...

of Le Cordon Bleu cooking school in Paris. He was the author of ''La cuisine familiale et pratique'' and other classic French cookery texts. He worked from the age of twelve as a pastry boy and then cooked at many of the most famous restaurants of the La Belle Époque Paris such as the Maison Dorée. He taught at l’École du Cordon bleu for 32 years; his students including Maurice Edmond Sailland, later known as

Curnonsky Maurice Edmond Sailland (October 12, 1872, Angers, France – July 22, 1956, Paris), better known by his pen-name Curnonsky (nicknamed 'Cur'), and dubbed the Prince of Gastronomy, was one of the most celebrated writers on gastronomy in Franc ...

, and

Raymond Oliver Raymond Oliver (27 March 1909 – 5 November 1990) was a French chef and owner of Le Grand Véfour restaurant in Paris, one of France's great historical restaurants. Oliver detested '' nouvelle cuisine'', preferring the rich ingredients favored ...

. In 1966, after his death, his book ''L'Art Culinaire Moderne'' was translated into English and published for the American market under the name ''Modern French Culinary Art''. It contained 2030 recipes and many color photos, covering everything from everyday casual French cooking to

haute cuisine ''Haute cuisine'' (; ) or ''grande cuisine'' is the cuisine of "high-level" establishments, gourmet restaurants, and luxury hotels. ''Haute cuisine'' is characterized by the meticulous preparation and careful presentation of food at a high pric ...

. Discussing this translation, the ''New York Times '' wrote, "one could not hardly ask for a better or more sumptupus one", adding that this book "demonstrates one again that cooking can be among the higher arts."

Bibliography

Most of these books went through multiple editions, and share recipes. Date is of the first edition of each title. * 1914, ''La Cuisine de tous les jours'', 240 p.3rd edition, 1919-192

5th edition, 192

/ref> * 1927, ''La Pâtisserie pratique'', 238 p. * 1936, ''L'Art culinaire moderne'', 711 p., preface by

* 1937, ''La Cuisine froide'', 166 p. * 1937, ''Les Desserts'', 195 p. * 1937, ''Les Menus détaillés de la ménagère'', 230 p. * 1937, ''Manuel de la cuisine végétarienne et de régimes'', 176 p. * 1941, ''390 recettes de cuisine pour les restrictions alimentaires'', 176 p. * 1942, ''Le Cuisinier'', 45 p. * 1945, ''300 recettes de cuisine à la Cornue'', 340 p. * 1946, ''Cuisinons vite et 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 la 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 en 20 leçons'', 320 p.

References

External links

Henri-Paul Pellaprat (1869-1952), un véritable cordon bleu
{{DEFAULTSORT:Pellaprat, Henri-Paul French chefs 1869 births 1954 deaths French company founders Founders of educational institutions French cuisine