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 in with 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 Montagne 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 cook books, Larousse Gastronomique contains recipes, tips, cooking styles and origins for almost every dish in history.