Larousse Gastronomique is the world's classic culinary reference book. Larousse is known and loved for its authoritative and comprehensive collection of recipes.
An attractive edition containing over 900 colour and black and white photographs. All chapters have been edited by field specialists, and biographies of chefs included. Entries have also been grouped for increased accessibility.
Originally created by Prosper Montagne 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, Larousse Gastronomique contains recipes, tips, cooking styles and origins for almost every dish in history.
Hodder & Stoughton
Country of Publication:
01 November 2009
EQUIPMENT; TABLE ARTS; CULINARY TECHNIQUES AND VOCABULARY; HOW TO STORE AND PRESERVE FOOD; CHEMICAL AND MOLECULAR GASTRONOMY; NUTRITION; RULES; MEAT, CURED MEAT AND POULTRY; FISH, SHELLFISH AND CRUSTACEANS; FRUIT AND VEGETABLES; GROCERY; SPICES; AROMATIC HERBS; CREAM AND EGGS; BAKERY; PATISSERIE AND SWEETS; CHOCOLATE; NON ALCOHOLIC DRINKS; COCKTAILS AND ALCOHOL; WINE AND WINE MAKING; FRENCH REGIONS; FOREIGN COUNTRIES: EUROPE FOREIGN COUNTRIES: NON-EUROPEAN