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Larousse Gastronomique ( pronounced [la.ʁus ɡas.tʁɔ.nɔ.mik]) is an encyclopedia of gastronomy. [ 2] The majority of the book is about French cuisine, and contains recipes for French dishes and cooking techniques. The first edition included few non-French dishes and ingredients; later editions include many more.
larousse .fr. Éditions Larousse ( French pronunciation: [edisjɔ̃ laʁus]) is a French publishing house specialising in reference works such as dictionaries. It was founded by Pierre Larousse and its best-known work is the Petit Larousse. It was acquired from private owners by Compagnie Européenne de Publication in 1984, then Havas in 1997.
Le Petit Larousse in its original form designed by Eugène Grasset, 1905 edition ( ISBN 2-03-530849-6 ). Le Petit Larousse Illustré, commonly known simply as Le Petit Larousse ( French pronunciation: [lə pə.ti laʁus] ), is a French-language encyclopedic dictionary published by Éditions Larousse. It first appeared in 1905 and was edited by ...
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Grand Larousse encyclopédique. The Grand Larousse encyclopédique en dix volumes ("Big Larousse encyclopedia in ten volumes") is a French encyclopedic dictionary published by Larousse between February 1960 and August 1964, [1] with two later supplements that update the content to 1975. [2]
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The Grand dictionnaire universel du XIXe siècle ( Great Universal Dictionary of the 19th Century ), often called the Grand Larousse du dix-neuvième, is a French encyclopedic dictionary. It was planned, directed, published, and to a substantial degree written by Pierre Larousse, though he also relied on anonymous fellow contributors and though ...
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