User:Cullen328/sandbox/Pellaprat

The 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 French Culinary Art. His version included cold cooked potatoes and cold cooked green beans.

In his 1936 cookbook L'Art culinaire moderne which was first translated for American cooks in 1966 as Modern French Culinary Art, Henri-Paul Pellaprat included five recipes for spinach based Florentine dishes. The protein components were chicken breasts, cod fillets, sweetbreads, stuffed lamb breast and oysters.

In 1966, his book L'Art Culinaire Moderne was translated into English and published for the American market under the name Modern French Culinary Art,  containing 2030 recipes and many color photos, covering everything from everyday casual French cooking to haute cuisine. Discussing this translation, the New York Times  wrote, "one could not hardly ask for a better or more sumptupus one", adding that this book "demonstrates one again that cooking can be among the higher arts."