Larousse Gastronomique

• Tags: Cooking, Food & Wine / Reference / Professional Cooking / Professional / Encyclopedias / Cooking
  
• Author: Larousse Gastronomique
• Edition: Rev Sub
• Release: 2001-10-02
• Format: Hardcover (1350 pages)
• ISBN 10: 0609609718
• ISBN 13: 9780609609712
• List Price: $85.00

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Book Description: 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.