YOU’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.

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