Larousse Traditional French Cooking

Additional Details

Description: Known in France as the "bible of French cooking," Larousse Cuisine et Vins de France, by noted culinary master Curnonsky, was first published in 1953. A completely new edition with added illustrations was published to great critical acclaim in France in 1987. Now at last his famous classic appears in English in this sumptuous new edition. With its vast selection of authentic recipes -- there are over 1,200, ranging from haute cuisine to everyday fare -- the book will appeal to accomplished cooks and beginners alike. 

Originating with the same French publishers who introduced the great encyclopedia Larousse Gastronomique, Larousse Traditional French Cooking is more than just another cookbook. 

Never before has an authority on French cooking of Curnonsky's stature gathered together such a wide selection of recipes in one volume -- from soups and hors d'oeuvres through main courses (each of which has a recommended wine), vegetables, garnishes, and desserts. 

For many readers the appeal of Curnonsky's fascinating anthology will be as an invaluable source of authentic, exciting, and sometimes unusual French recipes for all occasions. For others it provides a unique chance for an armchair journey around the regions of France and an opportunity to sample the gastronomic delights of lesser-known local dishes and ingredients. 

Still others will enjoy the delights of reading about the history of the French cuisine and will value the authority of the section on French wines. Above all, Curnonsky's emphasis is on the quality of ingredients: "Make it simple," he said; "let things taste of what they are." 

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Condition: Good condition.