|By Point83702 (Point83702) on Tuesday, June 25, 2002 - 12:25 pm: Edit|
Does anyone know where I could find a first english print edition of Larousse Gastronomique?
|By Chefspike (Chefspike) on Tuesday, June 25, 2002 - 12:39 pm: Edit|
1st. english edition.
I believe was 1961.
there are 69 listed, the last one is from Cat's Cradle Books.
Also, price depends on wheather you want,
good, fine, very fine.
There's a list to pick from.
I just bought one on ebay for 5.00, 1966 edition.
There is one for sale there now, ending today, don't know what year, or what printing.
|By Chefspike (Chefspike) on Tuesday, June 25, 2002 - 12:40 pm: Edit|
Also you may want to check abebooks.com
they may have a FINER selection to chose from.
|By George (George) on Tuesday, June 25, 2002 - 01:02 pm: Edit|
Larousse for 5.00, now that's s steal. It had to cost more to ship it.
It's my favorite "10 minutes to kill" reading book, and an incredible research resource for classic stuff.
It's a must for WanaBe's and Culinary students that are really serious.
|By Chefspike (Chefspike) on Tuesday, June 25, 2002 - 02:00 pm: Edit|
Did you recieve my e-mail concerning your new thread?
Please let me know.
|By Grimod (Grimod) on Tuesday, June 25, 2002 - 05:15 pm: Edit|
I agree... I got five copies... two of the first english, one of the first french, and two revised editions... ABE is fantastic!!! More of an addiction, I guess...
|By Chefspike (Chefspike) on Friday, June 28, 2002 - 02:23 am: Edit|
ebay is more of an addiction for me.
I've spent about $350. in the last 3 months.
Half of that for shipping, and not one of these books, with the exception of the Larousse was printed after 1941. BUT...I love those damn books, you know, now that I can read an all.
I have decided to stop for awhile and buy some food, get out in the sun, get the dog layed so he'll stop looking at me that way. LOL.
|By Grimod (Grimod) on Friday, June 28, 2002 - 11:39 am: Edit|
I wish 350 was all I spent in the last three months on cook books... The only times I've ever looked at EBAY I've never really found anything rare or hard to come by. I did buy a few old menus from the 1850's.
|By Chefspike (Chefspike) on Friday, June 28, 2002 - 11:48 am: Edit|
But I don't buy first ed.'s and stuff like that.
I buy to get those early recipes, not for an invesment. I have found a couple that were rare.
I should have bid on this one, that just ended, it looked like a real fine. Some chef wrote it who's great(x??) granfather was chef back in the french revolution and his family line has had all chef's in it.
But it was in French and I don't read french and getting it translated is exspensive.
|By Grimod (Grimod) on Friday, June 28, 2002 - 10:50 pm: Edit|
Well, next time email me... I got close to 2,000 cook books.... strictly addiction. Have you ever seen the Culinary Chronicle? SH@T that cost 150 per issue... cool, but man... I ain't working these days... When I bought it I had to contemplate whether I was gonna eat for a week or not... forget about the dog getting laid... Hell, I might pimp him on the corner to get some more ends... need more bboookkkss
|By Chefspike (Chefspike) on Friday, June 28, 2002 - 11:12 pm: Edit|
Thats a lot of books!!!!! I have 75, mostly baking, and pastry.
I have never heard of The Culinary Chronicle's
I got to read and look at The Nurenberg Chronicle's, pub. 1493, 2 volumes.
Please tell me more about the other.
There's a cook book up in Vancouver that I would love to own, but at $160. bucks, I can't justify
buying it. On a budget. I to am unemployeed.
What city are you in and how's the job market there?
Is there a roaming convention for old books in general? Cook books?
|By Grimod (Grimod) on Saturday, June 29, 2002 - 08:47 am: Edit|
Well, I live in Damascus, Virginia... the middle of nowhere... No jobs within 50 miles... but, I just got a job back in my hometown of Chicago. I am to be Chef of a new French restaurant. The roaming convention will be me driving across the country in a uhaul... Actually there are book fairs all over. One of the best spots to buy books is estate auctions.
Culinary Chronicle is the spin off of culinary magazine that came out of Germany years ago called Opt Art. It was written in four languages and came out twice a year. C.C. now features two different regions. A recent issue covered Paris and New York City. It had menus and bios of maybe fifteen chefs in each city and a bunch of their recipes. Do a search on the net for it.
|By Grimod (Grimod) on Saturday, June 29, 2002 - 09:08 am: Edit|
... they didn't listen...
oh, bad jokes for $200 Bob
|By Rbasting (Rbasting) on Monday, July 01, 2002 - 11:30 am: Edit|
Where are you working in Chicago??
I hear Cerise may be looking for a new head chef.
|By Grimod (Grimod) on Monday, July 01, 2002 - 05:50 pm: Edit|
I can not say where I will be working till September. A few legal issues. Are you in Chi town?
|By Rbasting (Rbasting) on Tuesday, July 02, 2002 - 10:46 am: Edit|
Yep, I'm in Chi-town for now.
|By Chefspike (Chefspike) on Tuesday, July 02, 2002 - 07:14 pm: Edit|
Just got a book called,
"The Calendar of Cakes, Fillings and Frostings".
From the late 20's early 30's.
They talk about getting the temp in the Coal,Wood or Gas oven just right for baking cakes, ect.
Can you imagine having to stoke the fire and keep feeding it coal or wood just to bake?
I wouldn't have had to smoke cig's, I could get all the crap right there in front of the oven.
Half the bakers I know would have quit, the other half would be dead from the coal ash. HaHaHaHa
A loaf of bread would be about 20. bucks, just so the employer could afford to bury his dead baker's and pastry people.
Jesus, we got it Gooood!
|By Grimod (Grimod) on Tuesday, July 02, 2002 - 10:19 pm: Edit|
God... I am about to work in a kitchen with a wood burning oven, grill and spit. Escoffier swore by coal. I would love to have a coal stove. Plus wood gives food, especially breads a wonderful flavor...
|By Chefspike (Chefspike) on Tuesday, July 02, 2002 - 10:34 pm: Edit|
Thats all he had, he was dead by the time they made gas good, so of course he swore by it.
I would love to have a wood oven made with brick for just bread.
Get that sucker up to 700 degress, do one batch a day, about 100 loaves.
The dog and I could retire.