Flammarion

This is one of those giant reference guides to French cooking, similar to Larousse Gastronomique. The recipes are one paragraph descriptions written in the language of the kitchen. They are not arranged encyclopedicaly as in Larousse but grouped by primary ingredient, cooking method, etc. There are more photographs than Larousse and the type is larger.

My aunt bought this book when she was a young woman living in Brussels. She hoped it would teach her to cook. This was probably not a winning strategy. Of course I don't think there was a Barnes and Noble with a big cookbook section in Belgium in 1952.… (altro)