From Chaucer to Chatwin, this guide presents characters from novels, plays and poems in vivid summaries. It contains more than 6,500 detailed entries, and is fully cross-referenced

More than 1500 concise and colourful entries that give details on festivals, rites of passage, plant and herblore and theories about folklore are included in this comprehensive dictionary.

Unrivalled coverage of modern scientific terms

This dictionary of writers, from the earliest Arabic poets to the bestselling authors of the present day, includes over 6,000 concise and pithy biographies

Features more than 250,000 entries and 400,000 translations; a bilingual atlas; coverage of Canadian, Belgian, and Swiss French; sidebars on French life and culture; and models for letters, faxes, and e-mails.

Since its first publication in 1938, Larousse Gastronomique has been an unparalleled resource. In one volume, it presents the history of foods, eating, and restaurants; cooking terms; techniques from elementary to advanced; a review of basic ingredients with advice on recognizing, buying, storing, and using them; biographies of important culinary figures; and recommendations for cooking nearly everything. The new edition, the first since 1988, expands the book’s scope from classic continental cuisine to include the contemporary global table, appealing to a whole new audience of internationally conscious cooks. Larousse Gastronomique is still the last word on béchamel and béarnaise, Brillat-Savarin and Bordeaux, but now it is also the go-to source on biryani and bok choy, bruschetta and Bhutan rice. Larousse Gastronomique is rich with classic and classic-to-be recipes, new ingredients, new terms and techniques, as well as explanations of current food legislation, labeling, and technology. User-friendly design elements create a whole new Larousse for a new generation of food lovers.