From Wikipedia, the free encyclopedia.
Larousse Gastronomique is the most respected of all the food encyclopedias, produced by the French publishing company founded by Pierre Larousse (1817-1875).
The French language original is heavily biased towards French culinary tradition, while the more recent English editions (ISBN 0609609718) tend to be a little more tolerant of differing cuisines (e.g. Italian, Chinese).
See also: Food writing
