Larousse Gastronomique

Larousse Gastronomique


  • Release: 2009
  • Publisher: Clarkson Potter
  • Price: FREE
  • File: PDF, 1206 page
  • ISBN: 0307464911
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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

Larousse Gastronomique


  • Release: 2009
  • Publisher: Hamlyn (UK)
  • Price: FREE
  • File: PDF, 1206 page
  • ISBN: 0600620425
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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 Montagnè 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. Without the exaggeration and extravagant distractions of many of today's cookery titles, New Larousse Gastronomique contains recipes, tips, cooking styles and origins for almost every dish in history.

Larousse Gastronomique

Larousse Gastronomique


  • Release: 1988
  • Publisher: Crown Publishing Group (NY)
  • Price: FREE
  • File: PDF, 1193 page
  • ISBN: 0517570327
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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

New Larousse Gastronomique


  • Release: 2018-08-02
  • Publisher: Hamlyn
  • Price: FREE
  • File: PDF, 1216 page
  • ISBN: 9780600635871
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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 Montagnè 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. Without the exaggeration and extravagant distractions of many of today's cookery titles, New Larousse Gastronomique contains recipes, tips, cooking styles and origins for almost every dish in history.

Larousse Gastronomique

Larousse Gastronomique


  • Release: 2004-09
  • Publisher: Hamlyn
  • Price: FREE
  • File: PDF, 1500 page
  • ISBN: 0600611582
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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.

Larousse Gastronomique Recipe Collection

Larousse Gastronomique Recipe Collection


  • Release: 2006-03
  • Publisher: Clarkson Potter Publishers
  • Price: FREE
  • File: PDF, 1536 page
  • ISBN: 0307336034
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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

Larousse Gastronomique


  • Release: 2011
  • Publisher: Bounty Books
  • Price: FREE
  • File: PDF, 344 page
  • ISBN: 0753721422
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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.