Henri-Paul Pellaprat

Henri-Paul Pellaprat (pronounced [ɑ̃ʁi pɔl pɛlapʁa]; Saint-Maur-des-Fossés, 1869-1954) was a French chef, founder with the journalist Marthe Distel of Le Cordon Bleu cooking school in Paris. He was the author of La cuisine familiale et pratique and other classic French cookery texts.[1] 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 Époque Paris such as the Maison Dorée. He taught at l’École du Cordon bleu for 32 years; his students including Maurice Edmond Sailland, later known as Curnonsky, and Raymond Oliver.

Marthe Distel and Henri-Paul Pellaprat with their students in front of l'École du Cordon Bleu in 1896

Bibliography

Most of these books went through multiple editions, and share recipes. Date is of the first edition of each title.

  • 1914, La Cuisine de tous les jours, 240 p.[2]
  • 1927, La Pâtisserie pratique, 238 p.
  • 1936, L'Art culinaire moderne, 711 p., preface by Curnonsky
  • 1937, La Cuisine froide, 166 p.
  • 1937, Les Desserts, 195 p.
  • 1937, Les Menus détaillés de la ménagère, 230 p.
  • 1937, Manuel de la cuisine végétarienne et de régimes, 176 p.
  • 1941, 390 recettes de cuisine pour les restrictions alimentaires, 176 p.
  • 1942, Le Cuisinier, 45 p.
  • 1945, 300 recettes de cuisine à la Cornue, 340 p.
  • 1946, Cuisinons vite et bien, 140 recettes destinées à la femme qui travaille, 70 p.
  • 1951, Les Oeufs, les légumes, les farinages, quelques régimes, 181 p.
  • 1954, Le Poisson dans la cuisine française, 231 p.
  • 1955, La Cuisine familiale, 215 p.
  • 1957, Le Nouveau guide culinaire, 368 p.
  • 1959, Traité de la cuisine familiale, 297 p.
  • 1966, La Cuisine en 20 leçons, 320 p.
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References
  1. 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 the dish was created at ..."
  2. 3rd edition, 1919-1924 ; 5th edition, 1927
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