Larousse gastronomique </titleInfo> <typeOfResource>text</typeOfResource> <originInfo> <place> <placeTerm type="code" authority="marccountry">xx</placeTerm> </place> <place> <placeTerm type="text">New York</placeTerm> </place> <publisher>Clarkson Potter/Publishers.</publisher> <dateIssued>2001</dateIssued> <dateIssued encoding="marc">9999</dateIssued> <issuance>monographic</issuance> </originInfo> <language> <languageTerm authority="iso639-2b" type="code">und</languageTerm> </language> <physicalDescription> <form authority="marcform">print</form> <extent>1350 pages :</extent> <extent>color illustrations ;</extent> <extent>27 cm.</extent> </physicalDescription> <note type="statement of responsibility">with the assistance of the Gastronomic Committee President Joel Robuchon.</note> <note>Includes index.</note> <subject> <topic>Cooking -- Encyclopedias</topic> </subject> <subject> <topic>Cooking, French</topic> </subject> <subject> <topic/> <topic>Food -- Encyclopedias</topic> </subject> <classification authority="lcc">REF TX 349</classification> <classification authority="lcc"> .L37 2001</classification> <identifier type="isbn">0-609-60971-8</identifier> <recordInfo> <recordCreationDate encoding="marc">200601</recordCreationDate> </recordInfo> </mods>