Illustrated commentaries provide general and essential information on all animal phyla and genera and representative species, from unicellular forms to the prim

Since its first publication in 1938, Larousse Gastronomique has been an unparalleled resource. In one volume, it presents the history of foods, eating, and rest

A systematic and comprehensive survey of the whole of the living animal world, from the simplest and smallest single-celled creatures to the large and most high