Eloise HorsfieldYOU’D be right to associate Larousse Gastronomique with France, but this culinary encyclopedia has just turned a little bit more Spanish.
Dubbed the ‘food bible’ for its place at the forefront of food knowledge since 1938, this year’s edition of the weighty tome features a number of suggestions by Basque nouvelle cuisine chef Andoni Luis Aduriz.
As well as Latin American cuisine and recipes from a number of Spanish chefs, Asturian and Basque ciders have been added to the encyclopedia.
