P

Pauli, Eugen. Classical Cooking the Modern Way: Recipes, 3rd ed. Arno Schmidt, trans., and Margaret Schmidt, ed. New York: John Wiley & Sons, 1997.

_______. Classical Cooking the Modern Way: Methods and Techniques, 3rd ed. Arno Schmidt, trans., and Margaret Schmidt, ed. New York: John Wiley & Sons, 1999.

Pepin, Jacques. The Art of Cooking. New York: Knopf, 1987.

_______. La Technique: The Fundamental Techniques of Cooking: An Illustrated Guide. New York: Quadrangle/Times Books, 1976.

Peterson, James. Fish and Shellfish. New York: Morrow, 1996.