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Larousse gastronomique : the world's greatest culinary encyclopedia / with the assistance of the Gastronomic Committee, President Joël Robuchon.

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Clarkson Potter/Publishers, c2009.

641.3 L332 2009

Cooking -- Encyclopedias.

Food -- Encyclopedias.

Cooking, French.

9780307464910 (hc)

0307464911 (hc)

1st American ed.

1206 p. : ill. (some col.), col. maps ; 27 cm.

The author of the first edition of Larousse gastronomique, published in 1938 was French chef Prosper Montagné (1865-1948) -- Inside jacket cover.

Includes indexes.

"Completely revised and updated."--Front cover

"Previous editions of this work have been published in both French and English. This edition was originally published in France as Le Grand Larousse Gastronomique by Larousse, Paris in 2007."--T.p. verso

Translated from the French.

"Has now been updated to add the latest advancements that have forever changed the way we cook, including modern technological methods, such as sous-vide cooking and molecular gastronomy. All-new color ingredient-identification photographs give this edition a fresh, elegant look. And...Larousse features more than 400 reportage photos--candid images of upscale restaurants from around the world--that give behind-the-scenes access into the kitchens where the finest food is created" -- From the publisher.

Robuchon, Joël, 1945-

Montagné, Prosper, 1864-1948.

Larousse (Firm)

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