$50.00
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When chefs reach for answers, they reach for Larousse Gastronomique. This 1961 American edition packs 8,500 recipes plus clear articles on techniques, ingredients, wines, and dining history. Large, step‑by‑step illustrations guide you from mise‑en‑place to plated finish without fuss.
Discover a world of endless dishes in one comprehensive book. From béchamel to brioche, each classic recipe is easily accessible. Step-by-step visual instructions, including 1,000 photos and line drawings, guide you from prep to presentation.
This is the trusted reference that can be found on the pass line of any top kitchen.
| Detail | Information |
|---|---|
| Title | New Larousse Gastronomique |
| Publisher | Crown Publishers (American edition) |
| Year | 1961 |
| Format | Hardcover with dust jacket |
| Pages | 1,101 |
| Size | 10 × 8 × 3 in (approx.) |
| Genre | Culinary Reference • Cookbook |
| Condition | Good vintage—dust jacket shows edge wear; pages lightly yellowed; boards solid |
Add this volume to your shelf, flip to any entry—from “Aioli” to “Zabaglione”—and cook with confidence tonight.
The vintage items I share with you have been previously owned and loved. As is typical for vintage pieces, they may show some wear. Please use the pictures as a guide. If you have any questions or need more photos, ask.
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