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This. Book. Is. Amazing! Do yourself a favor and pick up a copy from the sixties- they are much more useful thank the new ones. Read morePublished 4 months ago by Rachel Davis
I love this book! I've tried 3 of the recipes and they've been great. I highly recommend for beginners or experienced cooks.Published 17 months ago by Meghan Damon
I bought this because I did not want the newer updated version. This is original 1930s content but It was advertised as a leather-bound 1930 -something printing but was a 1961... Read morePublished 21 months ago by Christopher C. Happ
Rated the full encyclopedia incorrectly--we bought this one for home use,but it's not as complete as we thought it would bePublished 23 months ago by judy pritchard
Larousse Gastronomique: The Encyclopedia of Food, Wine and Cookery is the Bible of cooking. It is complete, extensive, the primary resource that all cooks need. Mina HarperPublished on November 6, 2011 by Lucinde
Interesting and detailed on terminology. Early editions are more focused on French cuisine, they should have expanded on the topic instead of dwelling into other influences. Read morePublished on October 12, 2011 by Barry's Antiquities
Publisher's Note when English translation was published in 1961: "This is the internationally famous bible of cooking, the encyclopedia-cookbook which, because of its 8. Read morePublished on August 25, 2010 by A Reader