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GILBERT (Philéas). La cuisine de tous les mois. 2e éd. Paris, Goubaud, 1898. In-8, XIV-710 p., nomb. figures, percaline verte éditeur.Second livre de cuisine de Philéas
Gilbert (1857–1943), collaborateur d'Escoffier et qui participa à la rédaction des principaux livres de ce grand chef. Édition
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185:(1903) with Escoffier, leading to some cross-over with the two books. It caused Escoffier to note when he was asked to write the preface that he could "see with my own eyes", and "Montagné cannot hide from me the fact that he has used
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The third
English edition (2001), which runs to approximately 1,350 pages, has been modernized and includes additional material on other
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Larousse
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Gastronomique: The New American Edition of the World's Greatest Culinary Encyclopedia
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Larousse
Gastronomique: The New American Edition of the World's Greatest Culinary Encyclopedia
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Larousse
Gastronomique: The New American Edition of the World's Greatest Culinary Encyclopedia
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Larousse gastronomique: the encyclopedia of food, wine & cookery
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as a basis for his new book, and certainly used numerous recipes."
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Larousse
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Larousse
Gastronomique: The World's Greatest Culinary Encyclopedia
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Larousse Gastronomique: The World's Greatest Culinary Encyclopedia
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Larousse Gastronomique: The World's Greatest Culinary Encyclopedia
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Larousse Gastronomique: the world's greatest cookery encyclopedia
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Larousse Gastronomique: the world's greatest cookery encyclopedia
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Lawrence D. Kritzman; Brian J. Reilly; M. B. DeBevoise (2006).
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augmentée de 140 recettes, soit 840 au total.Soit 7 volumes.
361:"Gourmet Secrets by Karen Anand: Caring for the carpaccio"
223:, with assistance from a gastronomic committee chaired by
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The Columbia History of Twentieth-century French Thought
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Montagné, Prosper; Gottschalk, Alfred (29 June 1938).
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493:(in French). Bibliothèque nationale de France.
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499:"Phileas Gilbert: Who's Who in Food History"
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