Larousse Gastronomique Larousse Gastronomique

Larousse Gastronomique

The World's Greatest Culinary Encyclopedia, Completely Revised and Updated

    • $29.99
    • $29.99

Publisher Description

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.

GENRE
Cookbooks, Food & Wine
RELEASED
1988
December 12
LANGUAGE
EN
English
LENGTH
1,360
Pages
PUBLISHER
Clarkson Potter/Ten Speed
SELLER
Penguin Random House LLC
SIZE
187.8
MB

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