Larousse Gastronomique
Since its first publication in 1938, Larousse Gastronomique< has been an unparalleled resource for cooks of all levels. In one volume it presents the history of foods, eating, and restaurants, as well as 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. Still the last word on béchamel and béarnaise, Brillat-Savarin and Bordeaux, it’s also the best source on biryani and bok choy, bruschetta and Bhutan rice.
This volume is rich with classic and soon-to-be-classic 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.
Librairie Larousse’s Gastronomic Committee includes scores of writers, researchers, editors, photographers, illustrators, and translators who make Larousse Gastronomique the world’s most authoritative culinary reference book. The committee’s president is world-renowned chef and author Joël Robuchon. The author of the first edition of ;Larousse Gastronomiquewas French chef Prosper Montagné (1865–1948). 10.3" x 8" x 2½". 1360 pages.
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. Still the last word on béchamel and béarnaise, Brillat-Savarin and Bordeaux, it’s also the best source on biryani and bok choy, bruschetta and Bhutan rice.
This volume is rich with classic and soon-to-be-classic 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.
Librairie Larousse’s Gastronomic Committee includes scores of writers, researchers, editors, photographers, illustrators, and translators who make Larousse Gastronomique the world’s most authoritative culinary reference book. The committee’s president is world-renowned chef and author Joël Robuchon. The author of the first edition of ;Larousse Gastronomiquewas French chef Prosper Montagné (1865–1948). 10.3" x 8" x 2½". 1360 pages.
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.
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.
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