Larousse Gastronomique
Subtitle: The Encyclopedia of Food, Wine and Cookery
Contributors: Dr. Gottschalk (Collaborator); Auguste Escoffier (Foreword); Phileas Gilbert (Foreword); Nina Froud (Editor, Translator); Charlotte Turgeon (Editor); Patience Gray (Translator); Maud Murdoch (Translator); Barbara Macrae Taylor (Translator)
Publisher: Crown Publishers / Hamlyn Publishing
Published: 1965
Language: eng
Number of pages: 1098
ISBN-13: 9780600023524