macuisinechezvous.com

Product Description: The ultimate guide to classical cuisine, now updated for the era of food processors and microwaves, completely freshly illustrated in full color and Americanized by the renowned author of bTastings/b. bOver 900 full-color photographs and 70 black-and-white illustrations./b

Amazon.com Review: Some books hang around long enough to become part of the language, and then they're considered classics, but the real classic earns its status with overwhelming merit; such is the case with the iLarousse Gastronomique./i It's been around since 1938, with 8,500 recipes, over a thousand pages of encyclopedic knowledge from A (Abaisse--a pastry making term) to Z (Zwieback--a kind of biscuit), and the final word in matters culinary. Handy for cooking terms, kitchen queries, and "hey, did you know ..." Sunday afternoons, the iGastronomique/i deserves respect and a big place on your cookbook shelf.