| Powell's Books - Larousse Gastronomique: The World's Greatest Culinary Encyclopedia by Librarie Larousse (265 words) |
 | In one volume, it presents the history of foods, eating, and restaurants; cooking terms; techniques from elementary to advanced; a review of basic ingredients with advice on recognizing, buying, storing, and using them; biographies of important culinary figures; and recommendations for cooking nearly everything. |
| Larousse Gastronomique is still the last word on bechamel and bearnaise, Brillat-Savarin and Bordeaux, but now it is also the go-to source on biryani and bok choy, bruschetta and Bhutan rice. |
| Larousse Gastronomique" is rich with classic and classic-to-be recipes, new ingredients, new terms and techniques, as well as explanations of current food legislation, labeling, and technology. |
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