LAROUSSE GASTRONOMIQUE:; The encyclopedia of food, wine & cookery.

NY: Crown, [1961]. First American edn. 4to, p. 1101. IIntroduction by A. Escoffier and Ph. Gilbert. Edited by Charlotte Turgeon and Nina Foud. 1000 illustrations, many in color. No dj. Item #59707

An encyclopedia of cooking, with 8,500 recipes, many illustrations, full information on all culinary matters. "This book is the International Famous Bible of cooking; 8,500 recipes and full information on all culinary matters." [Pub. Info].

Price: $75.00

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