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Colman
Andrews Everything on the table: plain talk about food and wine 1992 -- Page 190 "The Larousse Gastronomique quotes the noted chef Henri Paul Pellaprat (1869-1950), who had worked at Champeaux before its demise in the early 1920s, as suggesting ("probably wrongly," notes the dictionary) that
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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 Ăpoque Paris such as the
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wrote, "one could not hardly ask for a better or more sumptuous one", adding that this book "demonstrates once again that cooking can be among the higher arts."
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Most of these books went through multiple editions, and share recipes. Date is of the first edition of each title.
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Marthe Distel and Henri-Paul
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was translated into
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Cuisinons vite et bien, 140 recettes destinées à la femme qui travaille
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54:, 1869â1954) was a French chef, founder with the journalist
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Henri-Paul
Pellaprat (1869-1952), un véritable cordon bleu
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390 recettes de cuisine pour les restrictions alimentaires
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Les Oeufs, les légumes, les farinages, quelques régimes
156:Manuel de la cuisine végétarienne et de régimes
62:cooking school in Paris. He was the author of
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256:Fremont-Smith, Eliot (September 3, 1966).
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338:Founders of educational institutions
198:Le Poisson dans la cuisine française
177:300 recettes de cuisine Ă la Cornue
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149:Les Menus détaillés de la ménagÚre
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64:La cuisine familiale et pratique
258:"Books of the Times: Yum, yum"
219:Traité de la cuisine familiale
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246:the dish was created at ..."
111:La Cuisine de tous les jours
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212:Le Nouveau guide culinaire
87:Modern French Culinary Art
83:L'Art Culinaire Moderne
47:[ÉÌÊipÉlpÉlapÊa]
333:French company founders
284:3rd edition, 1919-1924
226:La Cuisine en 20 leçons
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