OP: The Laffont Series (26 vols)

$5,500 · Offered by Kitchen Arts & Letters · No longer available

The 1970s in France saw an explosion of culinary energy and inventiveness practically unprecedented in the history of the kitchen. Inspired by an earlier generation of brilliant chef-mentors such as the great Fernand Point of La Pyramide, an array of younger chefs stepped up, bringing about an epic convergence of creativity and cross-germination. Their work—freer, lighter, straying far beyond the boundaries of the classical French canon—helped define styles that dominated both restaurant and home cooking well into the first decade of the 21st Century. This movement toward a new cuisine was documented in a series of 26 volumes, written by these chefs, published by Editions Robert Laffont in Paris. Their influence was immense and continues to dominate not only French cooking and eating but also what came to be known as the “new international cuisine.” Of these 26, only eight were translated and published in English between 1976 and 1987. We offer here the complete set of 26 volumes in French , first printings except for those marked with an asterisk, and some signed by the author. Published without dust jackets, the volumes were made with a glossy laminate over boards, which is often found peeling even on those copies in the best condition. Our copies are all Very Good or Very Good minus with minimal flaws to the case, the best representations we could source for each. 6 ¼” x 9 ¾.” Bardet, Jean: Recettes pour Sophie* Billoux, Jean-Pierre: Recettes pour Alexis Blanc, Georges: Ma

• Printing: first
• Binding: Hardcover

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