Die französis KOCHKUNST (The French one CULINARY ARTS)

Hamburg, Germany: Jacques Kramer, 1952. Hardcover. Blue faux leather, title in gilt. Near fine. 748 pages. 26.5 x 8.5 cm. A VERY large and extensive cookbook filled with main course meals, patisserie and confection, beverages, and preserves. The author, Henri-Paul Pellaprat taught at the Cordon Bleu in Paris and is joined here by Pierre Mengelatte, another professor at the Cordon Bleu. This newly edited edition in German contains recipes from Albert Conrad, Adelrich furrer, Albert Meyer, Max Neyer, Ernst Maron, and Alber Meier. Forward by Albert Weiss, President of the World Association of Chefs. Ilustrated throughout in color. Interior and boards, clean and crisp.