Larousse gastronomique recipe collection.
By: with the assistance of the Gastronomic Committee ; [editor, Geneviève Beullac.].
Contributors: Beullac, Geneviève.; Larousse (Firm). Gastronomic Committee.
Edition: 1st American ed.
Publisher: Clarkson Potter
Published: 2004
Place of publication: New York
Language: eng
Number of pages: 535
Subjects: Cookery (Meat); Cookery (Poultry); Cookery (Game); Cookery, French
Other titles: Meat, poultry & game; Larousse gastronomique.; Larousse gastronomique.
Notes: Translated from the French.

"First published in Great Britain by Hamlyn, a division of Octopus Publishing Group Ltd, London, in 2004"--T.p. verso.  

"The recipes in this book were previously printed in Larousse gastronomique"--T.p. verso.

Includes index.