Marc Veyrat - L'Encyclopédie culinaire du XXIe siècle - 2003

A complete reference work in a boxed set bringing together three volumes written by the starred chef Marc Veyrat, published in December 2003 by the publisher Philéas Fogg. This collection constitutes a major work on French haute cuisine and the culinary use of mountain wild plants. The edition is now out of print with the publisher.

The lot includes the entire set of the three original volumes:
• Volume 1: My Beginnings — devoted to the author's career and his Savoyard roots.
• Volume 2: The Wild Herbarium — a detailed treatise on the identification and use of plants, roots, and wildflowers.
• Volume 3: My Creations — iconic recipes, step-by-step guidance, and culinary techniques.