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The encyclopedia of food, wine and cooking. With its inexhaustible treasury of recipes and culinary knowledge, Larousse Gastronomique is known all over the world as the most comprehensive guide to French cooking ever published. A large, very thick hard cover book - 26cm x 20cm with 1098 pages, this English translation was published by Paul Hamlyn in 1968. In very good, clean, neat condition. Refer images