http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
the encyclopedia of food, wine & cookery
1064 pages, 24 unnumbered leaves of plates : illustrations ; 26 cm
Abstract: An encyclopedia of food, wine, and cookery outlines, in dictionary form, the culinary principles and techniques of French cuisine as they have evolved through history. Alphabetized entries give the etymology and definition of culinary terms, describe the origin of foods and gastronomic folklore, and offer many recipes for different dishes. Anecdotes, photographs, and over 1,000 illustrations are informative and colorful. The comprehensive text provides a ready reference on all subjects and persons connected with food and drink or the arts of the table. This new edition reflects current knowledge from dietetics, modern cooking methods, new laws pertaining to wines, and new food and wine associations which have recently been established. (cj).
by Prosper Montagné ; American editor, Charlotte Turgeon ; pref. by Robert J. Courtine ; original preface by Auguste Escoffier and Philéas Gilbert ; text translated from the French by Marion Hunter.
Translation of Nouveau Larousse gastronomique.