Larousse Gastronomique : The Encyclopedia Of Food, Wine And Cookery

Montagne, Prosper

New York, 1966

By Crown Publishers Inc.
$30.00 CAD
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Details

Hardcover with dust jacket, 1101 pages, 7.50x10 in, [19x25.5 cm], colour and B&W illustrations. The French edition was first published in 1938, by Librairie Larousse, the first English translation was published in 1961 by Crown Publishers - the present edition a Crown Publishers, 1966, seventh printing.
Condition

Remainder spray on the top, fore, and bottom edges; textblock age-tanned. Dustjacket with numerous tears - large and small - some mended with cello tape. The dust jacket is also edgeworn, rubbed, creased, chipped and sunned.
Notes

This single-volume reference surveys the breadth of Western culinary tradition, with particular emphasis on French cookery and its development. In Larousse Gastronomique, Prosper Montagné brings together recipes ranging from formal and courtly dishes to everyday regional fare, alongside entries on ingredients, cooking methods, food history, restaurant culture, culinary terminology, and notable figures in gastronomy, presenting a comprehensive guide intended for cooks and readers interested in the culture of the table.

Notes adapted from the Prefaces and the Introduction.
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