LAROUSSE TRADITIONAL FRENCH COOKING by Curnonsky

LAROUSSE TRADITIONAL FRENCH COOKING

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KIRKUS REVIEW

Not to be confused with that famed and newly retranslated food encyclopedia, the Larousse Gastronomique, this substantial compendium of French cooking--written by the ""prince of gastronomes"" (as crowned by a French periodical poll) and first published in 1953--comes now, in its first appearance in English, with a foreword by Pierre Troigros, who calls it ""an inexhaustible source of culinary discovery."" Which is fair enough considering its coverage: There are, for example, nine recipes for woodcock, eight for snails, 18 for rabbit, and over 1200 in all, from soup to charlottes. It's a considerable resource for reference or browsing--but be aware: the brisk, compact directions are not for beginners.

Pub Date: Oct. 1st, 1989
Publisher: Doubleday