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Larousse Gastronomique

Larousse Gastronomique is the most respected of all the food encyclopedias, written by Pierre Larousse[?] (1817-1875).

The French language original is heavily biased towards French culinary tradition, while the more recent English editions tend to be a little more tolerant of differing cuisines (e.g. Italian, Chinese).

See also: Food writing

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... donated to the city of Cologne in 1838, contained at the time 400 different editions. De Backer (Essai, ut inf.) enumerates 545 Latin and about 900 French editions. ...