OP: Le Livre de Recettes d’un Compagnon du Tour de France (6 vols)

Societe Editar. Hardcover. 6 vols Very Good Plus.

Born in the Midi-Pyrenees region of southern France, Yves Thuriès (1938– ) began his career as an apprentice at the age of 14. Rigorously trained, he was awarded the exceedingly scarce title of Compagnon du Tour de France—a brotherhood of artisans that has been in existence since the Middle Ages. In 1976 he was the first chef to win the Meilleur Ouvrier de France in two categories—frozen desserts and confectionery—in the same year. 

Thuriès ultimately opened chocolate shops on four continents and operated two restaurants in France—Le Grand Écuyer and Hostellerie du Vieux Cordes. Along the way, over the course of more than 20 years, he published a 12 volume encyclopedia of high-end French cookery with the title Le Livre de Recettes d’un Compagnon du Tour de France. 

We are pleased to be able to offer here the first six volumes in their original French. The subtitles are:

• Pâtisserie Française
• Glaces, Petits Fours Glacés, Chocolats et Confiserie
• La Nouvelle Pâtisserie, Les Pièces Montées, Le Travail du Sucre
• Traiteur, Buffets, Cocktails, Réceptions
• Cuisine Poissons, Coquillages, Crustacés
• Cuisine Viandes, Volailles, et Gibier

The quantity of recipes contained within the volumes is a testament to Thuriès’ body of work and commitment to French culinary tradition. They are supported by plenty of color photography and illustrations. Measurements are by weight in metric.

All six volumes are in Very Good Plus condition. Each book is bound in black cloth with gilt lettering. Very modest shelfwear to the cases, and volume 3 shows a bump to the top edge. Each has a ribbon marker, some of which have begun to fray slightly.