The New Larousse Gastronomique: The Encyclopedia of Food, Wine & Cookery

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9780517531372: The New Larousse Gastronomique: The Encyclopedia of Food, Wine & Cookery
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Revised and updated with many new entries, illustrations and charts, this edition covers almost every ingredient and cooking style in history past and present, from abaisse to zuppa inglese. The encyclopedia features detailed information and maps of the wine producing regions of the world, including New World producers such as Chile and Australia. It also includes advice on using appliances; recipes and developments in nutrition.

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From the Inside Flap:

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.

About the Author:

Librairie Larousse’s Gastronomic Committee includes scores of writers, researchers, editors, photographers, illustrators, and translators who make Larousse Gastronomique the world’s most authoritative culinary reference book. The committee’s president is world-renowned chef and author Jo‘l Robuchon. The author of the first edition of Larousse Gastronomique, published in 1938, was French chef Prosper Montagné (1865—1948).

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Other Popular Editions of the Same Title

9780600602354: Larousse Gastronomique : The World's Greatest Cookery Encyclopedia

Featured Edition

ISBN 10:  0600602354 ISBN 13:  9780600602354
Publisher: Hamlyn, 2001
Hardcover

9780600323907: Larousse Gastronomique

Hamlyn, 1988
Hardcover

9780600600091: Concise Larousse Gastronomique: The World's Greatest Cookery Encyclopedia

Hamlyn, 1999
Softcover

9780517503331: Larousse Gastronomique

Crown, 1988
Hardcover

9780749303167: Larousse Gastronomique

Reed C..., 1990
Softcover

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