'Larousse Gastronomique' is the world's most famous culinary reference book. This new edition reflects the culinary revolution of the closing decades of the 20th century. Social and cultural changes, together with advances in science and technology, have dramatically influenced our ideas on food, the way we cook and how we eat. Today there is a new understanding of culinary balance - lightness counters richness, simplicity tempers complexity. There is a renewed appreciation and sophistication in the approach to food. This edition captures the essence of gastronomy as it is now, in the context of the styles and skills of previous generations. It sets out global information, with respect for different culinary cultures, and it continues to pursue the quest for quality.