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Comprehensive guide to culinary arts
Original title : Larousse Gastronomique Cooking Encyclopedia Of Food, Wine & Cooking 1973
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About this book
A hardcover edition of the Larousse Gastronomique, published in 1973, detailing food, wine, and cooking. Features 1098 pages and includes prefaces by August Escoffier and Phileas Gilbert, with translations by Nina Froud et al.
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Description
A hardcover edition of the Larousse Gastronomique, published in 1973, detailing food, wine, and cooking. Features 1098 pages and includes prefaces by August Escoffier and Phileas Gilbert, with translations by Nina Froud et al.
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LA LIBRAIRIE ANTIQUE
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