Hardcover: 1392 pages, usually ships within 24 hours. Amazon Review From Library Journal
How to revise a classic? Add 200 new recipes, 400 new reference entries, and 200 new illustrations. The first retooling since 1988. Copyright 2001 Cahners Business Information, Inc. From Booklist
For decades, the definitive reference book for chefs and anyone else devoted to the world of good food and cooking has been Larousse Gastronomique. The last English-language edition of this venerable French publication appeared in 1988, so the arrival of the 2001 edition comes onto the scene at just the right time to refresh reference collections. A translation of the French edition of 2000, this new work shifts the book's traditional focus more definitively to world cuisine.
