In France, where superb cuisine is the rule rather than the exception, everyday cooking - la cuisine bourgeoise - is, on a less expensive, less elaborate scale, as delicate an art as la haute cuisine - the trademark of the world's finest French restaurants. In perfecting this art, French cooks have been guided by the expert culinary advice and recipes of one of the outstanding chefs and cookery teachers of all times - Henri-Paul Pellaprat. Now this great work is available in America.

Why aren’t the recipes for this book available on ckbk?

We are building our collection of cookbooks all the time. This book is on our wish list, but it is not yet available on ckbk.

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Recommended by

William Grimes

Obituary writer and former restaurant critic

A standby for me and my wife since our college days, written by a student of Escoffier (and co-founder of Le Cordon Bleu)!