Larus Editorial Department: Grand Larousse Culinary Encyclopedia

Since the first edition of the edition in the United States in 1938, the Great Larouss White and White who became a Bible in the cook's back room has been released domesticly. There are dozens of current consultants, including professors, sociologists, cooks, bakers, engineers, journalists, and a new and more modern version of the modern world, with a new version of "The French American Association" which has been published and added to the newest and most widely available recipes, from Scope, Pascal Barbo, Ander, Afri, and other popularities, to the latest, by the largest and most famous of all, by a new edition of the great American art of Koreans. The traditional recipes are to cook thoroughly on the fire, to break in on the oven, to steam on the grill, to crack on the dishes, to make new chemical approaches and molecular approaches that have started to become popular, to cook with jelly or anemol. It deals with new technologies, including incentives, iron plate cooking, soup cooking, Whipping sifling, and the use of liquid nitrogen.

Korean title: 그랑 라루스 요리백과

Korean author: 라루스 편집부

Korean publisher: 시트롱마카롱

ISBN-13: 9791196984526