Larousse Gastronomique


This great encyclopedia is an inexhaustible treasury of recipes, culinary knowledge and history of cooking by a master of that art. If you love cooking and have a passion for improving your craft it makes fascinating reading. Its sources range from Rabelais to Brillat-Savarin, from a country farmhouse kitchen to the banquets of ancient Greece. There are over a million words on food, wine, and cooking, nearly 1,000 illustrations and more than 8,500 very special recipes. Introductions by A. Escoffier, who died before the first edition was published in 1938, later Phileas Gilbert added a supplementary preface. There is enough here to ensure a lifetime of good reading and good eating!


Prosper Montagne’, Larousse Gastronomique, Crown, NY, 1961, 1st thus, 1101 including index, VERY GOOD+/NO.  Originally published in France, this is the 1961 1st edition – sixth printing. The American Edition was translated from the original French by Nina Froud, Maud Murdoch, Patience Gray and Barbara Macrae Taylor. Binding is tight and pages are clean and bright. The hardboard show minor wear at spine edge. It appears the book was not used as a working cookbook with the pages showing no wear or writing, highlighting, or underlining.Huge hardcover has with navy blue textured boards embossed with fleur-de-lis design & white lettering to front & spine.