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Larousse Gastronomique
Larousse Gastronomique (pronounced [la.ʁus ɡas.tʁɔ.nɔ.mik]) is an encyclopedia of gastronomy. 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
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Le Guide Culinaire
Georges Auguste Escoffier's Le Guide culinaire (French pronunciation: ​[lə ɡid kylinɛːʁ]) was Escoffier's attempt to codify and streamline the French restaurant food of the day.

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WorldCat
WorldCat is a union catalog that itemizes the collections of 72,000 libraries in 170 countries and territories that participate in the Online Computer Library Center (OCLC) global cooperative. It is operated by OCLC Online Computer Library Center, Inc. The subscribing member libraries collectively maintain WorldCat's database, the world's largest bibliographic database
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Encyclopedia
An encyclopedia or encyclopaedia is a reference work or compendium providing summaries of information from either all branches of knowledge or from a particular field or discipline. Encyclopedias are divided into articles or entries that are often arranged alphabetically by article name and sometimes by thematic categories
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Gastronomy
Gastronomy is the study of the relationship between food and culture, art of preparing and serving rich or delicate and appetizing food, a style of cooking from particular region and the science of good eating. One who is well versed in gastronomy is called a gastronome, while a gastronomist is one who unites theory and practice in the study of gastronomy. Practical gastronomy is associated with the practice and study of the preparation, production, and service of the various foods and beverages, from countries around the world. Theoretical gastronomy supports practical gastronomy. It is related with a system and process approach, focused on recipes, techniques and cookery books. Food gastronomy is connected with food and beverages and their genesis
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Pierre Larousse
Pierre Athanase Larousse (October 23, 1817 – January 3, 1875) was a French grammarian, lexicographer and encyclopaedist. He published many of the outstanding educational and reference works of 19th-century France, including the 15 volume Grand dictionnaire universel du XIXe siècle.

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Georges Auguste Escoffier
Georges Auguste Escoffier (French: [ʒɔʁʒ ɔɡyst ɛskɔfje]; 28 October 1846 – 12 February 1935) was a French chef, restaurateur and culinary writer who popularized and updated traditional French cooking methods. Much of Escoffier's technique was based on that of Marie-Antoine Carême, one of the codifiers of French haute cuisine, but Escoffier's achievement was to simplify and modernize Carême's elaborate and ornate style. In particular, he codified the recipes for the five mother sauces
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Cuisine
A cuisine is a style of cooking characterized by distinctive ingredients, techniques and dishes, and usually associated with a specific culture or geographic region. A cuisine is primarily influenced by the ingredients that are available locally or through trade. Religious food laws, such as Hindu, Islamic and Jewish dietary laws, can also exercise a strong influence on cuisine
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Hamlyn (publishers)
Hamlyn is a UK publishing company founded by Paul Hamlyn in 1950 with an initial investment of £350. His desire was to create "fine books with the common touch" which remains the foundation of its commercial success
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Cambridge University Press
Cambridge University Press (CUP) is the publishing business of the University of Cambridge. Granted letters patent by King Henry VIII in 1534, it is the world's oldest publishing house and the second-largest university press in the world (after Oxford University Press). It also holds letters patent as the Queen's Printer. The Press's mission is "to further the University's mission by disseminating knowledge in the pursuit of education, learning and research at the highest international levels of excellence". Cambridge University Press is a department of the University of Cambridge and is both an academic and educational publisher. With a global sales presence, publishing hubs, and offices in more than 40 countries, it publishes over 50,000 titles by authors from over 100 countries
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International Standard Book Number
The International Standard Book Number (ISBN) is a numeric commercial book identifier which is intended to be unique. Publishers purchase ISBNs from an affiliate of the International ISBN Agency. An ISBN is assigned to each separate edition and variation (except reprintings) of a publication. For example, an e-book, a paperback and a hardcover edition of the same book will each have a different ISBN. The ISBN is ten digits long if assigned before 2007, and thirteen digits long if assigned on or after 1 January 2007. The method of assigning an ISBN is nation-specific and varies between countries, often depending on how large the publishing industry is within a country. The initial ISBN identification format was devised in 1967, based upon the 9-digit Standard Book Numbering (SBN) created in 1966
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Special
Special or the specials or variation, may refer to:

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French Cuisine
French cuisine consists of the cooking traditions and practices from France. In the 14th century Guillaume Tirel, a court chef known as "Taillevent", wrote Le Viandier, one of the earliest recipe collections of medieval France. During that time, French cuisine was heavily influenced by Italian cuisine. In the 17th century, chefs François Pierre La Varenne and Marie-Antoine Carême spearheaded movements that shifted French cooking away from its foreign influences and developed France's own indigenous style. Cheese and wine are a major part of the cuisine
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Joël Robuchon
Joël Robuchon (French pronunciation: ​[ʒɔɛl ʁobyʃɔ̃], born 7 April 1945) is a French chef and restaurateur. He was titled "Chef of the Century" by the guide Gault Millau in 1989, and also awarded the Meilleur Ouvrier de France (France's Best Craftsman) in cuisine in 1976
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