London: Hamlyn, 2001, Hardback in Slip Case.
Includes: Recipes; Ribbon markers (1); Colour photographs; 2-column text;
From the cover: Larousse Gastronomique is the worlds most famous culinary reference book. A monumental work, it was the vision of Prosper Montagne, a French chef who was responsible for the first edition published in Paris in 1938. His aims were to provide an overview of 20th-century gastronomy and its history as well as a source of reference on the more practical aspects of cookery. Twenty-three years later the first English edition was published and it immediately became the culinary bible of chefs, cooks and food aficionados.
This new edition reflects the culinary revolution of the closing decades of the 20th c…
Near Fine in Near Fine Dustwrapper and slip-case.
Brown boards with Silver titling to the Spine. 1350 pages. Index. 10½” x 7¾”.
Of course, if you don’t like this one, may I beguile you with my offerings from my intriguing Cookery French catalogue?