The ultimate guide to classical cuisine, now updated for the era of food processors and microwaves, completely freshly illustrated in full color and Americanized by the renowned author of Tastings. Over 900 full-color photographs and 70 black-and-white illustrations.
"synopsis" may belong to another edition of this title.
Some books hang around long enough to become part of the language, and then they're considered classics, but the real classic earns its status with overwhelming merit; such is the case with the Larousse Gastronomique. It's been around since 1938, with 8,500 recipes, over a thousand pages of encyclopedic knowledge from A (Abaisse--a pastry making term) to Z (Zwieback--a kind of biscuit), and the final word in matters culinary. Handy for cooking terms, kitchen queries, and "hey, did you know ..." Sunday afternoons, the Gastronomique deserves respect and a big place on your cookbook shelf.Language Notes:
Text: English, French (translation)
"About this title" may belong to another edition of this title.
Book Description New York: Crown Publishers, Inc. 1998, New York, 1998. Hard Cover. Book Condition: Brand New. Dust Jacket Condition: As New. 7 3/4" - 10 1/4". Hard Cover. As New. 7 3/4" - 10 1/4". 1193 pages.BRAND NEW. Bookseller Inventory # 000232
Book Description Crown, 1988. Book Condition: New. Brand New, Unread Copy in Perfect Condition. A+ Customer Service! Summary: The ultimate guide to classical cuisine, now updated for the era of food processors and microwaves, completely freshly illustrated in full color and Americanized by the renowned author of Tastings. Over 900 full-color photographs and 70 black-and-white illustrations. Bookseller Inventory # ABE_book_new_0517570327
Book Description Crown Publishers, New York, 1988. Hardcover. Book Condition: New. Dust Jacket Condition: New. New Revised & Expanded Edition. Superb: Impeccable new hardcover, 1st printing of the New Revised & Expanded 2nd edition (1988) * With 4,000 recipes & 1,000 illustrations in full color, impeccable unclipped mylar-protected jacket w/ orig. $50.00 price at top right inside front flyleaf, immaculate smooth-cut text-block exterior, handsome silver-gray durable linen-over-boards cover w/ titles in black on spine & in black on a cream-yellow title-panel at top center of front panel, impeccable dark-gray end-papers on heavy stock, pristine interior handsomely printed in 3-column format on excellent unblemished semi-gloss coated paper * 7.86" x 10.50" x 2.64", iv+1193 (1197) pp., 12 lbs. * "It is a work so towering & so meticulously put together, the reader must stand back in utter awe. . . . A volume that should be of extraordinary interest to anyone interested in gastronomy as an art." So wrote Craig Claiborne in praise of the 1st American edition of 'Larousse Gastronomique' in 1971. Today 'Larousse' is still recognized as THE definitive reference book for amateur & professional cooks alike. It is truly an encyclopedia --from Abaisse (a sheet of uncooked pastry) to Zwieback (a cracker)-- that explains virtually everything there is to know about classical cuisine. This new revised & expanded edition of 'Larousse Gastronomique' has been totally rewritten & expanded by Robert J. Courtine, the gastronomy editor of France's 'Le Monde', to reflect a contemporary sensibility. There are now many more wine entries (all major wine-producing countries are covered) & there is much greater emphasis on international cuisines. For example, 'Larousse' now has extensive sections on Chinese & Japanese cooking, as well as recipes for such American regional dishes as banana splits. Also included are sections on new culinary appliances such as the microwave oven & the food processor & the latest in nutritional information. The illustrations have been completely redone & 'Larousse Gastronomique' is now fully in color for the 1st time. * 'Larousse Gastronomique' has been Americanized for this edition by Jennifer Harvey Lang, noted food journalist, cook & author of 'Tastings: The Best Food from Ketchup to Caviar'. All recipes are adapted for use in American kitchens: American measurements are given beside metric & imperial, & foreign cooking terms such as "double cream" & "trotters" are amplified by their American counterparts (heavy cream & feet). While all these changes "modernize" the book to some extent, 'Larousse Gastronomique' remains the ultimate guide to classical cuisine & an unrivaled compendium of culinary knowledge. Who was Brillat-Savarin? How do you bone a chicken breast? What can you make w/ a bear paw? It is all here in the world's greatest culinary encyclopedia: 'Larousse Gastronomique'. * "The mightiest, farthest ranging, most astonishing single cookbook in the history of eating!" - Warren R. Young, Life * "This lovingly revised superb edition of this great cooking classic is the indispensable crown of any cooking library." - Laurianna Payot, for Mnemosyne * We individually wrap package this extraordinary (& heavy) book w/ special care in a custom-cut multiply-walled carton to assure secure shipment at no additional charge within the United States. Due to its weight, supplemental postal charges are required to cover the cost of international shipping for this beautiful book. Bookseller Inventory # 006318
Book Description Crown. Hardcover. Book Condition: New. Bookseller Inventory # DADAX0517570327
Book Description Crown. Hardcover. Book Condition: New. Bookseller Inventory # P110517570327
Book Description Crown. Hardcover. Book Condition: New. 0517570327 This is a hardcover book with dust jacket. !!!!This is a 1st Edition!!!!!. Bookseller Inventory # 334.XM5