Larousse Gastronomique: The World's Greatest Culinary Encyclopedia
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Book Overview
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 b?chamel and b?arnaise, 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.
Format:Hardcover
Language:English
ISBN:0609609718
ISBN13:9780609609712
Release Date:October 2001
Publisher:Clarkson Potter Publishers
Length:1350 Pages
Weight:7.40 lbs.
Dimensions:2.3" x 7.9" x 10.5"
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