WINES AND VINEYARDS OF FRANCE

A comprehensive, illustrated reference work, as indispensable to wine and food lovers as the companion volume, Larousse Gastronomique. Two glossaries--one of technical terms and one of French tasting terms--provide a valuable reference section. Illustrated with more than 500 color photographs; maps; charts.Librairie Larousse's Gastronomic Committee includes scores of writers, researchers, editors, photographers, illustrators, and translators who make Larousse Gastronomique the world's most authoritative culinary reference book. The committee's president is world-renowned chef and author Jo'l Robuchon. The author of the first edition of Larousse Gastronomique, published in 1938, was French chef Prosper Montagné (1865-1948).