Larousse Gastronomique
The World's Greatest Culinary Encyclopedia - Completely Revised and Updated
Autor*innen
Buchbewertung
Parameter
- 1350 Seiten
- 48 Lesestunden
Mehr zum Buch
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.
Buchkauf
Larousse Gastronomique, Jenifer Harvey Lang, Prosper Montagné
- Sprache
- Erscheinungsdatum
- 2001
- product-detail.submit-box.info.binding
- (Hardcover)
Hier könnte deine Bewertung stehen.
- Untertitel
- The World's Greatest Culinary Encyclopedia - Completely Revised and Updated
- Sprache
- Englisch
- Autor*innen
- Jenifer Harvey Lang, Prosper Montagné
- Erscheinungsdatum
- 2001
- Einband
- Hardcover
- Seitenzahl
- 1350
- ISBN10
- 0609609718
- ISBN13
- 9780609609712
- Reihe
- Schlagwörter
- Sachbücher, Kochbücher, Kochbücher, Essen & Trinken, Handbücher und Anleitungen, Frankreich, Essen
- Bewertung
- 4,35 von 5 Sternen
- Beschreibung
- 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.