Larousse Gastronomique: The Encyclopedia of Food, Wine & Cookery

The dust jacket of this hardcover edition shows significant wear, including tears and edge damage, indicating its age and use. Despite the jacket's condition, the binding remains intact, ensuring the book's durability for continued reference and enjoyment. The pages are clean and free from inscriptions or library markings.

Larousse Gastronomique: The Encyclopedia of Food, Wine & Cookery by Prosper Montagné is a comprehensive guide to culinary arts, first published in France. This edition, printed by Crown Publishers, Inc. in New York, is the sixth printing from February 1965. It offers an extensive collection of 8,500 recipes and 1,000 illustrations, many in full color, making it an invaluable resource for both amateur cooks and professional chefs. Edited by Charlotte Turgeon and Nina Froud, with introductions by culinary legends A. Escoffier and Ph. Gilbert, it covers a wide array of topics from food preparation to wine pairing. This edition is distinct for its American adaptation and remains a sought-after reference for its depth and historical significance in the culinary world. The book is bound in hardcover, with the dust jacket showing significant wear, including tears and edge damage, but the binding remains intact.