Subscribe to Our Newsletter - Get £5 to Spend
   View our Customer feedback
 UK Based - Ship Worldwide
All Orders Sent Include Tracking & EU VAT Now Calculated at Checkout

Prosper Montagne NEW LAROUSSE GASTRONOMIQUE Hardback

£12.00
First Hamlyn edition, ninth impression hardback of the World's Greatest Cookery Reference Book, published by Hamlyn Publishing Group Limited in 1986. Originally published as 'Nouveau Larousse Gastronomique' in 1938
You will earn 14 points with this purchase
TwitterPinterestInstagramBookmark and Share


First Hamlyn edition, ninth impression hardback of a classic Cookbook NEW LAROUSSE GASTRONOMIQUE: The World's Greatest Cookery Reference Book , by Prosper Montagne. Prefaces by Robert J. Courtine. Text translated from French by Nina Froud, Patience Gray, Maud Murdoch and Barbara Macrae Taylor. Additional material for this edition translated by Marion Hunter. Edited by Janet Dunbar and published by Hamlyn Publishing Group Limited, London in 1986. Originally published under the title 'Nouveau Larousse Gastronomique' by Prosper Montagne in France, in 1938.

The book is in very good condition (Clean blue cloth boards, gilt decoration on front and gilt lettering on the spine which has light creasing to spine edges) with minor wear to the dust jacket, which is not price clipped (slight creasing to spine edges and slight rubbing to top corner). Internally, the pages are clean and tight and there are no tears and no inscriptions. There is slight yellowing to the pages.

Prosper Montagne, maitres cuisiniers was a native of Languedoc, a province famous for its tradition of fine cooking and particularly for such specialities as daube, cassoulet and pate de foie gras. He was a great friend of Auguste Escoffler, the 'king of cooks and the cook of kings'. Escoffler read the manuscript of the first French edition of this book and in the preface which he wrote for it he said. 'While waiting to read them in print, I went through the innumerable manuscript pages of this encyclopedia and I am still under the spell cast by this work.'

"Over a million words on food and wine. More than 8,500 recipes. Alphabetically arranged for easy reference. Fully coss refrenced and indexed. 47 colour plates and over 1,000 black & white illustrations.

For this new edition, Larousse Gastronomique. the unique culinary classic first published in 1938, has been completely revised and updated. In it are described all the modern techniques of freezing and preserving, dietetics and food handling; fascinating legends of food lore, as old as time: the history of gastronomic art in a world-wide context, together with a wealth of French and international recipes, old and new, gathered from many countries throughout the world.

Every aspect of the art of cooking is considered: ingredients both familiar and rare, etymology of cookery terms, and - the central theme of the distinguished author, Prosper Montagne - the history and development of French cuisine over the centuries.

But New Larousse Gastronomique is not just a record of food facts and fancies - it is also a thoroughly practical guide to good eating. Throughout the work all the measurements are given in metric, Imperial and American units for easy reference. This world-famous masterpiece is in the true tradition of classic French culinary art and a unique memorial to some of the great maitres cuisiniers of the past. It is a source of inspiration to professional and amateur alike and will appeal to all who are sincerely interested in good food and wine."

'Larousse has a place of honor on every cookbook shelf in America.' — Martha Stewart

'The bible of cooking. The all-time argument ender. Early in my cooking career, I wielded my Larousse like a weapon and it never let me down.' — Anthony Bourdain

'Larousse Gastronomique has always been the first and last word on classic European techniques and recipes. I love that it has expanded its reach to cover world cuisines and modern culinary innovations, making it more indispensable than ever.' — Marcus Samuelsson

'You can’t go into the chef’s office of any serious kitchen and not see a copy of Larousse. A must-have for professional and home cooks alike.' — David Chang

'The Larousse is the first place I look when I need to clarify a cooking question. The greatest reference book, it is a fascinating read.' — Jacques Pépin

'Larousse Gastronomique is a veritable dictionary of cooking terms for the French kitchen. If a chef were allowed only one book, this would have to be it.' —Mario Batali

1064 pages. Illustrated with line drawings and colour and black & white photographs.

ISBN: 0 600 36545 X

NOTE: This is a heavy book, weighing over 2KG

PAYMENT CAN BE MADE BY CREDIT CARD VIA NOCHEX (SECURE PAYMENT PROCESSOR FOR UK & INTERNATIONAL BUYERS - NO FEES) WE ALSO ACCEPT CHEQUES OR POSTAL ORDERS IN BRITISH POUNDS AS WELL AS BANK DRAFTS ALSO IN BRITISH POUNDS

Please refer to the statement of delivery below:

* Payment by Credit Card or by postal order: item will be posted within 24 hours
* Payment by Cheque/Bank Draft: item will be posted when funds have cleared
* Combined postage if more than one item is purchased


Please do not hesitate to get in touch if you have any questions.

 New Larousse Gastronomique by Prosper Montagne

 
  • Condition:
    Used
  • Product Code:
    2115
  • Weight:
    2.2kg