La Cuisine: Secrets of Modern French Cooking is a prized vintage find. Published in 1969, it is a monumental, 896-page culinary encyclopedia. Written by the legendary 3-Michelin-starred chef of Le Grand Véfour in Paris, this edition brought France’s haute cuisine to English-speaking home cooks.
- The Recipes: It contains nearly 1,500 recipes, ranging from foundational stocks and sauces to rich, classic French desserts.
- Visual Guides: A groundbreaking feature at the time, the book boasts over 600 black-and-white step-by-step photographs and 96 color plates to demonstrate difficult techniques such as trussing a bird or clarifying consommé.
- Tours de Main: The first 150 pages act as a visual glossary, illustrating over 200 basic French culinary terms.
Condition: Very Good
Publishing details
Tudor Publishing Co. (1969)
Hardcover: 896 pages
ISBN-13: 978-0814803219
Weight: 454 g
Dimensions: 20 x 14 x 4 cm
CV-LCS-592