Henri-Paul Pellaprat

"The Great Book of French Cuisine" by Henri-Paul Pellaprat, published in 1971 by Thomas Crowell Co, is a comprehensive nonfiction cooking book aimed at young adults and adults interested in the culinary arts. This hardcover book features 768 pages filled with recipes, culinary techniques, and insights into French regional cuisine. Authored by a renowned chef, this book is illustrated and includes a dust jacket, making it a valuable addition to any cookbook collection for those passionate about exploring the flavors of France."