{"product_id":"used-larousse-gastronomique-hard-back-book-in-protective-sleeve","title":"Used Larousse Gastronomique Hard back Book in Protective Sleeve","description":"\u003cp\u003e\u003ci\u003e\u003cb\u003e\u003cspan title=\"French-language text\"\u003e\u003ci lang=\"fr\"\u003eUsed Larousse Gastronomique Hard back Book in Protective Sleeve.\u003c\/i\u003e\u003c\/span\u003e\u003c\/b\u003e\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003e\u003cb\u003e\u003cspan title=\"French-language text\"\u003e\u003ci lang=\"fr\"\u003ePublished 2001\u003c\/i\u003e\u003c\/span\u003e\u003c\/b\u003e\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003e\u003cb\u003e\u003cspan title=\"French-language text\"\u003e\u003ci lang=\"fr\"\u003eShowing signs of use.\u003c\/i\u003e\u003c\/span\u003e\u003c\/b\u003e\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003e\u003cb\u003e\u003cspan title=\"French-language text\"\u003e\u003ci lang=\"fr\"\u003e(Came from a Michelin 5* Hotel Kitchen)\u003c\/i\u003e\u003c\/span\u003e\u003c\/b\u003e\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003e\u003cb\u003e\u003cspan title=\"French-language text\"\u003e\u003ci lang=\"fr\"\u003eLarousse Gastronomique\u003c\/i\u003e\u003c\/span\u003e\u003c\/b\u003e\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003e(\u003cspan class=\"IPA-label IPA-label-small\"\u003eFrench pronunciation:\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan class=\"IPA nowrap\" lang=\"fr-Latn-fonipa\"\u003e\u003ca href=\"https:\/\/en.wikipedia.org\/wiki\/Help:IPA\/French\" title=\"Help:IPA\/French\"\u003e[laʁus\u003cspan class=\"wrap\"\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003eɡastʁɔnɔmik]\u003c\/a\u003e\u003c\/span\u003e) is an encyclopedia of\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/en.wikipedia.org\/wiki\/Gastronomy\" title=\"Gastronomy\"\u003egastronomy\u003c\/a\u003e\u003csup id=\"cite_ref-KritzmanReilly2006_2-0\" class=\"reference\"\u003e\u003ca href=\"https:\/\/en.wikipedia.org\/wiki\/Larousse_Gastronomique#cite_note-KritzmanReilly2006-2\"\u003e\u003cspan class=\"cite-bracket\"\u003e[\u003c\/span\u003e2\u003cspan class=\"cite-bracket\"\u003e]\u003c\/span\u003e\u003c\/a\u003e\u003c\/sup\u003e\u003cspan\u003e \u003c\/span\u003efirst published by\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/en.wikipedia.org\/wiki\/%C3%89ditions_Larousse\" title=\"Éditions Larousse\"\u003eÉditions Larousse\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003ein Paris in 1938. The majority of the book is about\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/en.wikipedia.org\/wiki\/French_cuisine\" title=\"French cuisine\"\u003eFrench cuisine\u003c\/a\u003e, and contains recipes for French dishes and cooking techniques. The first edition included few non-French dishes and ingredients; later editions include many more.\u003csup id=\"cite_ref-3\" class=\"reference\"\u003e\u003ca href=\"https:\/\/en.wikipedia.org\/wiki\/Larousse_Gastronomique#cite_note-3\"\u003e\u003cspan class=\"cite-bracket\"\u003e[\u003c\/span\u003e3\u003cspan class=\"cite-bracket\"\u003e]\u003c\/span\u003e\u003c\/a\u003e\u003c\/sup\u003e\u003c\/p\u003e\n\u003cdiv class=\"mw-heading mw-heading2\"\u003e\n\u003ch2 id=\"Background\"\u003eBackground\u003c\/h2\u003e\n\u003c\/div\u003e\n\u003cp\u003eThe first edition (1938) was edited by\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/en.wikipedia.org\/wiki\/Prosper_Montagn%C3%A9\" title=\"Prosper Montagné\"\u003eProsper Montagné\u003c\/a\u003e, with the collaboration of Dr Alfred Gottschalk,\u003csup id=\"cite_ref-4\" class=\"reference\"\u003e\u003ca href=\"https:\/\/en.wikipedia.org\/wiki\/Larousse_Gastronomique#cite_note-4\"\u003e\u003cspan class=\"cite-bracket\"\u003e[\u003c\/span\u003e4\u003cspan class=\"cite-bracket\"\u003e]\u003c\/span\u003e\u003c\/a\u003e\u003c\/sup\u003e\u003cspan\u003e \u003c\/span\u003ewith prefaces by each of the author-chefs\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/en.wikipedia.org\/wiki\/Georges_Auguste_Escoffier\" class=\"mw-redirect\" title=\"Georges Auguste Escoffier\"\u003eGeorges Auguste Escoffier\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003eand\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/en.wikipedia.org\/w\/index.php?title=Phil%C3%A9as_Gilbert\u0026amp;action=edit\u0026amp;redlink=1\" class=\"new\" title=\"Philéas Gilbert (page does not exist)\"\u003ePhiléas Gilbert\u003c\/a\u003e\u003cspan class=\"noprint\"\u003e [\u003ca href=\"https:\/\/fr.wikipedia.org\/wiki\/Phil%C3%A9as_Gilbert\" class=\"extiw\" title=\"fr:Philéas Gilbert\"\u003efr\u003c\/a\u003e]\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e(1857–1942).\u003csup id=\"cite_ref-5\" class=\"reference\"\u003e\u003ca href=\"https:\/\/en.wikipedia.org\/wiki\/Larousse_Gastronomique#cite_note-5\"\u003e\u003cspan class=\"cite-bracket\"\u003e[\u003c\/span\u003e5\u003cspan class=\"cite-bracket\"\u003e]\u003c\/span\u003e\u003c\/a\u003e\u003c\/sup\u003e\u003cspan\u003e \u003c\/span\u003eGilbert was a collaborator\u003csup class=\"noprint Inline-Template Template-Fact\"\u003e[\u003ci\u003e\u003ca href=\"https:\/\/en.wikipedia.org\/wiki\/Wikipedia:Citation_needed\" title=\"Wikipedia:Citation needed\"\u003e\u003cspan title=\"This claim needs references to reliable sources. (June 2020)\"\u003ecitation needed\u003c\/span\u003e\u003c\/a\u003e\u003c\/i\u003e]\u003c\/sup\u003e\u003cspan\u003e \u003c\/span\u003ein the creation of this book as well as\u003cspan\u003e \u003c\/span\u003e\u003ci\u003e\u003ca href=\"https:\/\/en.wikipedia.org\/wiki\/Le_Guide_Culinaire\" class=\"mw-redirect\" title=\"Le Guide Culinaire\"\u003eLe Guide Culinaire\u003c\/a\u003e\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003e(1903) with Escoffier, leading to some cross-over with the two books. It caused Escoffier to note when he was asked to write the preface that he could \"see with my own eyes\", and \"Montagné cannot hide from me the fact that he has used\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eLe Guide\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003eas a basis for his new book, and certainly used numerous recipes.\"\u003csup id=\"cite_ref-6\" class=\"reference\"\u003e\u003ca href=\"https:\/\/en.wikipedia.org\/wiki\/Larousse_Gastronomique#cite_note-6\"\u003e\u003cspan class=\"cite-bracket\"\u003e[\u003c\/span\u003e6\u003cspan class=\"cite-bracket\"\u003e]\u003c\/span\u003e\u003c\/a\u003e\u003c\/sup\u003e\u003c\/p\u003e\n\u003cp\u003eThe third English edition (2001), which runs to approximately 1,350 pages, has been modernized and includes additional material on other\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/en.wikipedia.org\/wiki\/Cuisine\" title=\"Cuisine\"\u003ecuisines\u003c\/a\u003e. It is also available in a concise edition (2003). A new, updated and revised edition was released in October 2009, published by\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/en.wikipedia.org\/wiki\/Hamlyn_(publishers)\" class=\"mw-redirect\" title=\"Hamlyn (publishers)\"\u003eHamlyn\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003ein the UK.\u003csup id=\"cite_ref-7\" class=\"reference\"\u003e\u003ca href=\"https:\/\/en.wikipedia.org\/wiki\/Larousse_Gastronomique#cite_note-7\"\u003e\u003cspan class=\"cite-bracket\"\u003e[\u003c\/span\u003e7\u003cspan class=\"cite-bracket\"\u003e]\u003c\/span\u003e\u003c\/a\u003e\u003c\/sup\u003e\u003c\/p\u003e\n\u003cp\u003e\u003csup class=\"reference\"\u003e\u003cspan class=\"cite-bracket\"\u003eRRP £70.78\u003c\/span\u003e\u003c\/sup\u003e\u003c\/p\u003e\n\u003cp\u003e\u003csup class=\"reference\"\u003e\u003cspan class=\"cite-bracket\"\u003e1 x Available\u003c\/span\u003e\u003c\/sup\u003e\u003c\/p\u003e\n\u003cp\u003e\u003csup class=\"reference\"\u003e\u003cspan class=\"cite-bracket\"\u003e£25.00 to include Postage Mainland UK\u003c\/span\u003e\u003c\/sup\u003e\u003c\/p\u003e","brand":"Larousse","offers":[{"title":"Default Title","offer_id":44517543903325,"sku":null,"price":25.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0574\/7749\/6925\/files\/IMG_9484.jpg?v=1781190679","url":"https:\/\/officecw.co.uk\/products\/used-larousse-gastronomique-hard-back-book-in-protective-sleeve","provider":"officecw","version":"1.0","type":"link"}