Larousse Gastronomique: The Encyclopedia of Food, Wine & Cookery

The hardcover book is structurally sound, but the dust jacket is worn with several tears and edge wear. The pages are clean and intact, providing a wealth of culinary knowledge and illustrations. Despite the jacket's condition, the book remains a valuable reference for food enthusiasts.

Larousse Gastronomique: The Encyclopedia of Food, Wine & Cookery by Prosper Montagné is a comprehensive culinary reference first published in France. This edition, published by Crown Publishers, Inc. in New York, is the thirty-third printing from January 1973. The book is notable for its extensive collection of 3,500 recipes and 1,000 illustrations, including many in full color. Edited by Charlotte Turgeon and Nina Froud, it includes introductions by renowned chefs A. Escoffier and Ph. Gilbert. This edition is a key resource for culinary professionals and enthusiasts alike, offering a wealth of knowledge on food and wine. The hardcover binding ensures durability, although the dust jacket shows signs of wear with noticeable tears. This particular printing is a valuable addition to any culinary library due to its detailed content and historical significance in the world of gastronomy.