LAROUSSE TRADITIONAL FRENCH COOKING

Toronto: Doubleday Canada Limited, 1989. (CAD) First Canadian Edition Owner's 5-line inscription to end paper, about Fine in unclipped Near Fine Dust jacket which has been laminated in clear film; there is a 1/2" tear to the lower edge of front panel. . Thick 4to, steel grey bds, 703pp, index. 128 beautiful full-page colour photos of prepared dishes by Daniel Czap. Foreword by Pierre Troisgros who says of this book that it is a contribution to the marriage of culinary tradition with modernity. Curnonsky(1872-1956) is the nom de plume of Maurice Edmond Sailland who started out as a career journalist. His passion for food and wine lead him to gastronomy and he became the first president of the Academy of Gastronomes, through which he became the defender of "good cooking, characterized by honesty and simplicity". He deplored the advent of "international cuisine" as proffered by many of the large hotels in France and his desire to preserve the traditional recipes of regional french cooking led him eventually to collecting them in this book, considered to be the "Bible of French regional cooking". 1200 tested and authentic recipes; French wines; glossary of French coking terms. A heavy book. (5.1 JM HOQ 100/0. 1st. Hardcover. Fine/Near Fine. 4to - over 9¾" - 12" tall.