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The ultimate guide to classical cuisine, now updated for the era of food processors and microwaves, completely freshly illustrated in full color and Americanized by the renowned author of Tastings. Over 900 full-color photographs and 70 black-and-white illustrations.
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Some books hang around long enough to become part of the language, and then they're considered classics, but the real classic earns its status with overwhelming merit; such is the case with the Larousse Gastronomique. It's been around since 1938, with 8,500 recipes, over a thousand pages of encyclopedic knowledge from A (Abaisse--a pastry making term) to Z (Zwieback--a kind of biscuit), and the final word in matters culinary. Handy for cooking terms, kitchen queries, and "hey, did you know ..." Sunday afternoons, the Gastronomique deserves respect and a big place on your cookbook shelf.Language Notes:
Text: English, French (translation)
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Book Description Crown, 1988. Hardcover. Condition: New. Never used!. Seller Inventory # P110517570327
Book Description Crown. Hardcover. Condition: New. 0517570327 New Condition. Seller Inventory # NEW7.0198021
Book Description Crown, 1988. Hardcover. Condition: New. Seller Inventory # DADAX0517570327
Book Description Crown, 1988. Condition: New. book. Seller Inventory # M0517570327
Book Description Crown. Hardcover. Condition: New. 0517570327 This is a hardcover book with dust jacket. !!!!This is a 1st Edition!!!!!. Seller Inventory # 334.XM5