Larousse Gastronomique the world's classic culinary reference book is known for its
authoritative and comprehensive collection of recipes. Here it is brought up to date for 2009
in an attractive edition containing over 900 new colour and black and white photographs. All
chapters have been read and edited by field specialists and 85 biographies of chefs have been
added. Entries have also been regrouped for increased accessibility. Originally created by
Prosper Montagnè and published in 1938 this essential addition to any kitchen has withstood
the test of time and become an invaluable source of information for every enthusiastic cook.
Without the exaggeration and extravagant distractions of many of today's cookery titles New
Larousse Gastronomique contains recipes tips cooking styles and origins for almost every dish
in history.
