Larousse Gastronomique: The Encyclopedia of Food, Wine & Cookery

The dust jacket is worn, showing minor tears and edge wear, yet remains intact. The binding is strong, and the pages are clean with no inscriptions or library markings. Overall, the book is in good condition for its age, making it a worthy addition to any culinary library.

"Larousse Gastronomique: The Encyclopedia of Food, Wine & Cookery" by Prosper Montagné, published by Crown Publishers, Inc. in New York, 1961, is a seminal work in the culinary world. This First American Edition offers a comprehensive exploration of gastronomy, featuring 8,500 recipes and 1,000 illustrations, many in full color. Edited by Charlotte Turgeon and Nina Froud, with introductions by culinary luminaries A. Escoffier and Ph. Gilbert, this edition is a treasure trove for both professional chefs and enthusiastic home cooks. This edition is particularly notable for its extensive coverage of culinary techniques and ingredients, making it a valuable reference for anyone interested in the art of cooking. The book is out of print, adding to its desirability among collectors. The dust jacket shows signs of wear, with minor tears and edge wear, but remains intact.