Friends of the Library Sale - Summer Version ~ French Cooking: Larousse, Le Guide Culinaire & Dion Lucas

Larousse Gastronomique, published in 1965.  The first English translation was in 1961 and this copy is the 6th printing. The original French edition was published in 1938. Although there are recipes in the book, it is really more of an encyclopedia with over 1,100 pages. Auguste Escoffier was one of the authors and is considered a legend among chefs plus he was one of the leaders in the development of modern French cuisine. Many cooks/chefs consider this book more of a reference guide for various aspects of French cooking and techniques.

Le Guide Culinaire, published in 1979. Another French translation from Auguste Essoffier, this book is the first complete translation into English of "The Complete Guide to the Art of Modern Cookery" which was first published in 1903, and includes 2,000 recipes omitted from the 1907 translation. Again more of a reference book than a true cookbook,  it is still used today by culinary schools as a textbook.

The Dione Lucas Book of French Cooking, published in 1973.  Another massive book, this one is an actual cookbook filled with 880 pages on all aspects of French cuisine. Dione Lucas was the first female graduate of  Le Cordon Bleu and also the first woman featured in a cooking show on television.. She helped open two additional Le Cordon Bleu locations, one in London and the other in New York. Her lasting contribution? She introduced the American public to the omelet!