Larousse gastronomique
the encyclopedia of food, wine & cookery.
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Author
Contributions
- Turgeon, Charlotte Snyder, 1912- ed. - Contributor
- Froud, Nina, 1914- ed. - Contributor
Publication
1961 - Crown Publishers, New York, New York (State)
Language
English
Word Count
275,250 words, Guess
Page Count
1,101 pages
Identifiers
- Open LibraryOL5827808M
- ISBN-100517503336
- OCLC Control Number413918
- OCLC Control Numberlaroussegastrono00mont
- Library of Congress Control Number61015788
and 2 more
- Goodreads2724481
- LibraryThing160103
Classifications
- DDC641.03
- LCCTX349 .M613
- LCCTX349 M613 1967
Description
Since its original publication, larouusse gastronomique has been one of the most important book in any food library. A combination of an encylopedia and a cookbook. Have been explained with pictures. I recommend.
Description
Introduction by A. Escoffier and Ph. Gilbert, edited by Charlotte Turgeon and Nina Foud. 8500 recipes.
Subjects
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Other Editions
- Larousse gastronomique: the encyclopedia of food, wine & cookery.
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