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This new edition of "Larousse Gastronomique" has been totally rewritten and expanded by Robert J. courtine, the gastronomy editor of France's "Le Monde, " to reflect contemporary sensibility. There are now many more wine entries (all major wine-producing countries are covered) and there is a much greater emphasis on international cuisines. For example, "Larousse" now has extensive sections on Chinese and Japanese cooking, as well as recipes for such American regional dishes as banana splits. Also included are sections on new culinary applicances such as the microwave oven and the food processor and the latest in nutritional information. The illustrations have been completely redone and, for the first time, "Laroussee Gastronomique" is now fully in color.

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