Larousse Gastronomique
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Larousse Gastronomique
- Author : Joël Robuchon
- Publisher : Clarkson Potter
- Release : 17 January 2021
This resource offers an index of classic and modern cooking techniques, tools of the trade, and recipes; four-color ingredient glossaries; culinary histories/biographies of the greatest chefs; full-color photos, including over four hundred behind-the-scenes images of upscale restaurants; and more.
Larousse Gastronomique
- Author : Joël Robuchon
- Publisher : Hamlyn (UK)
- Release : 17 January 2021
Larousse Gastronomique is the world's classic culinary reference book, with over 35,000 copies sold in the UK alone. Larousse is known and loved for its authoritative and comprehensive collection of recipes. Here it is brought up to date for 2009 in an attractive edition containing over 900 new colour and black and white photographs. All chapters have been read and edited by field specialists, and 85 biographies of chefs have been added. Entries have also been regrouped for increased accessibility.Originally created by Prosper
Larousse Gastronomique
- Author : Prosper Montagné
- Publisher : Unknown
- Release : 17 January 1977
Larousse Gastronomique
- Author : Prosper Montagné,Jenifer Harvey Lang
- Publisher : Crown Publishing Group (NY)
- Release : 17 January 1988
The ultimate guide to classical cuisine, now updated for the era of food processors and microwaves, completely freshly illustrated in full color and Americanized by the renowned author of Tastings. Over 900 full-color photographs and 70 black-and-white illustrations.
New Larousse Gastronomique
- Author : Hamlyn
- Publisher : Hamlyn
- Release : 02 August 2018
Larousse Gastronomique is the world's classic culinary reference book, with over 35,000 copies sold in the UK alone. Larousse is known and loved for its authoritative and comprehensive collection of recipes. Here it is brought up to date for 2009 in an attractive edition containing over 900 new colour and black and white photographs. All chapters have been read and edited by field specialists, and 85 biographies of chefs have been added. Entries have also been regrouped for increased accessibility.Originally created by Prosper
The Concise Larousse Gastronomique
- Author : Prosper Montagne
- Publisher : Unknown
- Release : 17 January 1988
New Concise Larousse Gastronomique
- Author : Joël Robuchon
- Publisher : Hamlyn (UK)
- Release : 17 January 2021
Larousse Gastronomique, the world's classic culinary reference book, is known worldwide for its authoritative and comprehensive collection of recipes. Originally created by Prosper Montagné and published in 1938, this essential addition to any kitchen has withstood the test of time and become an invaluable source of information for every enthusiastic cook and serious gastronome alike.Without the exaggeration and extravagant distractions of many of today's cookery titles, New Concise Larousse Gastronomique contains recipes, tips, cooking styles and origins for almost every
Larousse Gastronomique
- Author : Larousse (Firm),Prosper Montagne
- Publisher : Hamlyn
- Release : 01 September 2004
Is known worldwide for its authoritative and comprehensive collection of recipes. Originally created by Prosper Montagne and published in 1938, Larousse Gastronomique is an invaluable source of information for the enthusiastic cook and serious gastronome alike.
Concise Larousse Gastronomique
- Author : Anonim
- Publisher : Bounty Books
- Release : 15 January 2011
Larousse Gastronomique Recipe Collection
- Author : Larousse (Firm)
- Publisher : Clarkson Potter Publishers
- Release : 01 March 2006
Featuring some 2,500 recipes from the classic food reference, the Larousse Gastronomique, this boxed set is organized into four useful volumes--Meat, Poultry, and Game; Fish and Seafood; Vegetables and Salads; Desserts--for a perfect addition to any cook's library. 15,000 first printing.
Larousse Gastronomique
- Author : Joël Robuchon
- Publisher : Bounty Books
- Release : 17 January 2021
A practical reference to 500 timeless fish and seafood dishes, complemented by more than 150 recipes for basics including sauces, dressings, glazes, condiments, stocks and more. Quintessential fish and seafood dishes, including Lobster Thermidor, Salmon Koulibiac, Pike Quenelles Mousseline, and Grilled Shad with Sorrel. Since its original publication in 1938, the Larousse collection has withstood the test of time and trend to remain the world's most authoritative culinary reference book.
New Larousse Gastronomique
- Author : Prosper Montagne,Prosper Montagné,Charlotte Turgeon
- Publisher : Crown
- Release : 17 January 1977
Larousse Gastronomique
- Author : Jenifer Harvey Lang
- Publisher : Unknown
- Release : 17 January 1977
Cookbooks
- Author : Source Wikipedia
- Publisher : University-Press.org
- Release : 01 September 2013
Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Commentary (books not included). Pages: 54. Chapters: Larousse Gastronomique, The Bacon Cookbook, Everything Tastes Better with Bacon, The BLT Cookbook, Bacon: A Love Story, I Love Bacon!, Apicius, American Cookery, Cooking Guide: Can't Decide What to Eat?, Irena Chalmers, The Fine Art of Mixing Drinks, Company's Coming, Seduced by Bacon, What's Cooking? with Jamie Oliver, The Joy of Cooking, Chinese Food
Institut Paul Bocuse Gastronomique
- Author : Institut Paul Bocuse
- Publisher : Hachette UK
- Release : 13 October 2016
The perfect guide for professional chefs in training and aspiring amateurs, this fully illustrated, comprehensive step-by-step manual covers all aspects of preparing, cooking and serving delicious, high-end food. An authoritative, unique reference book, it covers 250 core techniques in extensive, ultra-clear step-by-step photographs. These techniques are then put into practice in 70 classic and contemporary recipes, designed by chefs. With over 1,800 photographs in total, this astonishing reference work is the essential culinary bible for any serious cook, professional or amateur.