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About: Larousse Gastronomique     Goto   Sponge   NotDistinct   Permalink

An Entity of Type : umbel-rc:Book_CW, within Data Space : dbpedia.org associated with source document(s)

Type: Thingbibo:Bookschema:Bookschema:CreativeWorkworkText (literary theory)wikidata:Q386724Bookyago:WikicatCookbooksyago:Artifact100021939yago:Book106410904yago:Cookbook106413020yago:Creation103129123yago:Encyclopedia106427387yago:Object100002684yago:PhysicalEntity100001930yago:Product104007894yago:Publication106589574yago:ReferenceBook106417598yago:Work104599396bookwritten workyago:Whole100003553yago:Wikicat1938Booksyago:WikicatEncyclopediasyago:WikicatEncyclopediasOfCultureAndEthnicityyago:WikicatFrenchCookbooksyago:WikicatFrenchEncyclopediashttp://vocab.org/frbr/core#Workumbel-rc:Book_CW New Facet based on Instances of this Class

Larousse Gastronomique (pronounced [la.ʁus ɡas.tʁɔ.nɔ.mik]) is an encyclopedia of gastronomy. The majority of the book is about French cuisine, and contains recipes for French dishes and cooking techniques. The first edition included few non-French dishes and ingredients; later editions include many more. The book was originally published by Éditions Larousse in Paris in 1938.