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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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