Larousse gastronomique
2001
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Reflects the culinary revolution of the closing decades of the 20th century. Sets out global information, with respect to different culinary cultures. Brings together history, theory and practice. Background information is supported by recipes and food facts..
Main title:
Author:
Imprint:
London Hamlyn 2001
Collation:
1350 p colour illustrations
ISBN:
0600602354 (hbk)
Dewey class:
641 LAR
Local class:
641
Language:
English
Subject:
BRN:
17539
More Information: