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A timeless collection of more than 500 quintessential desserts, bisquits, cakes, and pasteries together withe 60 recepies for sauces, custards, icings, preserves and creams, and more.
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an indipensable recipes of more than 600 classic vegetable and salade prepartions along with preparations of basics such as sauces, dressings, pasteries, butters, stocks and more.
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First ed. published in 1959 under title: Larousse encyclopedia of mythology. Translated from the French by Richard Aldington & Delano Ames, & revised by a panel of editorial advisors from the Larousse mythologie générale edited by Felix Guirand.
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