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Larousse Gastronomique: The World's Greatest Culinary Encyclopedia

Larousse Gastronomique: The World's Greatest Culinary Encyclopedia Cover

ISBN13: 9780609609712
ISBN10: 0609609718
All Product Details

 

Synopses & Reviews

Publisher Comments:

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 books 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.

Synopsis:

US

About the Author

Librairie Larousses Gastronomic Committee includes scores of writers, researchers, editors, photographers, illustrators, and translators who make Larousse Gastronomique the worlds most authoritative culinary reference book. The committees president is world-renowned chef and author Jo‘l Robuchon. The author of the first edition of Larousse Gastronomique, published in 1938, was French chef Prosper Montagné (1865—1948).

What Our Readers Are Saying

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Average customer rating based on 1 comment:

rene, June 13, 2007 (view all comments by rene)
Larousse Gastronomique is indeed the greatest culinary encyclopedia ever! This is the most useful and the fastest source of correct information in the food and beverage service business. Always the NUMBER ONE reference in my profession as a hotelier and a seafarer.
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Product Details

ISBN:
9780609609712
Subtitle:
The World's Greatest Culinary Encyclopedia
Author:
Librarie, Larousse
Author:
Librairie Larousse
Author:
Librarie Larousse
Author:
Montagne, Prosper
Author:
Larousse
Publisher:
Clarkson Potter
Location:
New York
Subject:
Cookery, french
Subject:
Reference
Subject:
Cookery
Subject:
Food
Subject:
Methods - Professional
Subject:
General Cooking
Subject:
Cooking and Food-Culinary Reference
Edition Number:
New ed..
Edition Description:
Rev
Series Volume:
3326
Publication Date:
20011002
Binding:
Hardback
Grade Level:
General/trade
Language:
English
Illustrations:
Yes
Pages:
1360
Dimensions:
10.51x7.92x2.32 in. 6.68 lbs.

Related Subjects


Business » Management
Cooking and Food » Reference and Etiquette » General
Cooking and Food » Regional and Ethnic » French

Larousse Gastronomique: The World's Greatest Culinary Encyclopedia
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$ In Stock
Product details 1360 pages Clarkson N Potter Publishers - English 9780609609712 Reviews:
"Synopsis" by , US
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