Henri-Paul Pellaprat (pronounced [ɑ̃ʁi pɔl pɛlapʁa]; Saint-Maur-des-Fossés, 1869–1954) was a French chef, founder with the journalist Marthe Distel of...

recipe was included in the 1936 cookbook L'Art culinaire moderne by Henri-Paul Pellaprat, which was first translated for American cooks in 1966 as Modern...

magazine developed into the original Le Cordon Bleu that Distel and Henri-Paul Pellaprat established in 1895 in Paris, France. In 1945, after the end of WWII...

dish was included in the 1936 cookbook L'Art culinaire moderne by Henri-Paul Pellaprat, which was first translated for American cooks in 1966 as Modern...

Michelin, though he himself could not drive. He was a student of Henri-Paul Pellaprat. Maurice Edmond Sailland was born in Angers (Maine-et-Loire) on October...

Boeuf haché. Edmonton: Recipe Factory. ISBN 978-1-896891-10-1. Pellaprat, Henri Paul (1968). Everyday French Cooking. New York: New American Library...

Francatelli Jules Gouffé Lucien Olivier, Belgian-born Russian chef Henri-Paul Pellaprat, co-founder of Le Cordon Bleu Anne Boutiaut Poulard Alfred Prunier...

testicles. Sweetbreads are a part of traditional French cuisine. In Henri-Paul Pellaprat's classic Modern French Culinary Art, which was published in English...

translated for American cooks in 1966 as Modern French Culinary Art, Henri-Paul Pellaprat included five recipes for spinach-based Florentine dishes with Mornay...

1984. Le Cordon Bleu had been founded in 1895 by Marthe Distel and Henri-Paul Pellaprat. In 1945, after the end of WWII, she purchased what had become a...

people to be trained in Le Cordon Bleu in Paris. She was taught by Henri-Paul Pellaprat. She had not done well at school as the family moved around following...

correspondence she maintained with some of the most famous chefs of her time: Henri-Paul Pellaprat, José Rondissoni and especially with Teodoro Bardají, head chef of...

York, New York: Scribner. pp. 552–553, 612. ISBN 0-684-80001-2. Pellaprat, Henri-Paul; Tower, Jeremiah (2012). The Great Book of French Cuisine. Vendome...

Marthe Distel and Henri-Paul Pellaprat with their students in front of the L'école du Cordon Bleu in 1896...

stronger, she sought professional culinary training by attending Henri-Paul Pellaprat’s and Marthe Distel’s recently opened Le Cordon Bleu. “I avoided classes...

from an American Master. Harry N. Abrams. ISBN 978-1584792307. Pellaprat, Henri-Paul; Tower, Jeremiah (2003). The Great Book of French Cuisine: Revised...

Ranhofer, Charles (1920). The Epicurean. Hotel monthly Press. p. 488. Pellaprat, Henri-Paul; Tower, Jeremiah (2012). The Great Book of French Cuisine. Abrams...

Atlas of Wine. Mitchell Beazley. pp. 44–45. ISBN 978-1-84000-332-1. Pellaprat, Henri-Paul (2003). The great book of French cuisine. New York: Vendome....

previous year).: 651  The company's founders included Alexandre Aguado, Pellaprat, de Galliera.: 688  Despite having started construction, the company was...