The New Larousse Gastronomique Value Guide

The New Larousse Gastronomique is the definitive English-language adaptation of Prosper Montagne's 1938 French masterpiece. This Revised American Edition is highly collectible for its success in translating complex French haute cuisine techniques for the Western professional kitchen.

What affects the value of The New Larousse Gastronomique?

• The presence and condition of the original dust jacket significantly impact the $35-$38 price point.
• Internal condition, specifically the absence of kitchen stains or foxing on the paper pages, preserves value.
• The integrity of the hardcover spine, which often cracks due to the book's substantial weight.
• Market demand among professional chefs and culinary historians seeking the specific 1970s-80s revisions.

How to Identify The New Larousse Gastronomique?

• Verify the publication date falls between 1977 and 1983 to confirm the Revised American Edition.
• Check for the original dust jacket, which typically features a classic culinary-themed design and the 'New' prefix in the title.
• Confirm Prosper Montagne is credited as the primary author on the spine and title page.
• Look for the specific hardcover binding used for the U.S. market during this era.

History of The New Larousse Gastronomique

First published in 1938 by Prosper Montagne, this work is considered the bible of French cooking. It provides detailed information on culinary techniques, history, and ingredients. The Revised American Edition adapted these classic French techniques for a Western audience, becoming a staple for professional chefs and serious home cooks globally.