Grand livre de cuisine
Subtitle: Alain Ducasse's culinary encyclopedia
By: Jean-François Piège [et al. ; translation by Paul Evensen]
Contributors: Piège, Jean-François.; Evensen, Paul.
Publisher: LEC Édition; Distributed in 2005 in North America, the United Kingdom, Australia, and New Zealand by Stewart, Tabori & Chang
Published: 2004
Place of publication: Issy-les-Moulineaux, France; New York
Language: eng
Number of pages: 1079
Subjects: Cookery -- Encyclopedias; Gastronomy -- Encyclopedias; Cookery, French
Genres: Encyclopedias.
Other titles: Alain Ducasse's culinary encyclopedia
Notes: Includes indexes.