Larousse Gastronomique

Larousse Gastronomique

Book - 2001
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Random House, Inc.
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.

Baker & Taylor
An American edition of the world-famous culinary dictionary and cookbook contains international recipes in addition to information on cooking terms, foods, notable individuals, and the varieties of French wines and cheeses.

& Taylor

An extensively revised, richly illustrated edition of the world-famous culinary encyclopedia contains a wide array of international recipes in addition to information on cooking terms, the history of foods, food preparation techniques for cooks of all skill levels, table settings, food storage tips, information on food labeling and technology, and other important features. 35,000 first printing.

Publisher: New York : Clarkson Potter, c2001
Edition: New ed.
ISBN: 9780609609712
Branch Call Number: R 641.3 LAR
Characteristics: 1350 p. : col. ill., col. maps ; 27 cm


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