Larousse Gastronomique: French Cookbook 1966

World renowned Larousse Gastronomique is a French cookbook with over 1,100 pages and 8,500 recipes. It's one of the most recipe-rich books of its kind. It is a collectible in its own right and very popular with collectors and professional chefs.  

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Format: Hardcover, 1,101 pages 

Copyright: 1961 (Seventh Printing September 1966) 

Publisher: Crown Publishers, Inc. 

Author: Charlotte Turgeon and Nina Froud 

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Additional Details

Description: Introduction by A. Escoffier and PH. Gilbert

This is the internationally famous bible of cooking, the encyclopedia-cookbook which, because of its 8,500 recipes and the full information it gives on all culinary matters, has been accepted as the world authority. Ask any chef, ask any cooking expert. You will find a copy of Larousse Gastronomique in the kitchen of any superior restaurant anywhere in the world. It is a prized possession of every gourmet who knows French. But until now it has been available only in the French language. Because of the complexities of variations in terms and measurements, it has never before been translated into English. Now, after three years of intensive work by a staff of twenty experts headed by two famous editors, it has been converted for American usage. 

Larousse Gastronomique contains in its 1,100 large pages 8,500 recipes from all over the world and 1,000 illustrations, many in full color. Also, there are descriptions of cooking processes; full details about all foods, their nature and quality, and how to cure, treat, and preserve them; the history of food and cooking; articles on table service, banquets, food values, and diet, in fact, just about every topic of culinary interest is covered. Though Larousse Gastronomique is the prime reference book of chefs, gourmets, and experts, it is equally useful and convenient for the home cook. All recipes except for banquet specialties are on a small-group basis, stated in simple terms for convenience in the home. 

For this American edition, all entries have been brought up to date, notably in the articles on the preservation of food. Entries are in alphabetical order and are fully cross-referenced under both English and French names. The illustrations in color, black-and-white photographs, and line drawings, many of which were made expressly for the American edition, show not only the appearance of the cooked dish but in many cases the intermediate steps of preparation as well. In Larousse Gastronomique you will find clear information on almost any culinary subject, an excellent recipe for almost any dish you may want. All in all, it is a champion book, the number-one cookery book for anyone who cares about good food and the fine art of preparing it. 

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Condition: Good condition. 

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