Larousse Gastronomique

Published by Clarkson Potter, U.S.A., 2001
ISBN 10: 0609609718 / ISBN 13: 9780609609712
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Clean and unmarked pages. Ribbon page marker. Mylar dust jacket cover. Ex-library book with usual stamps and markings. 1350 pages, first 10 have bent crease on top edge. Quarto (11"x8"). Oversized book requires extra shipping charges. Bookseller Inventory #

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Synopsis: 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 bechamel and bearnaise, 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.

Review: ""Larousse Gastronomique" is clearly the best cooking encyclopedia ever, but I also love to open it anywhere and just read. The descriptions are clear and the recipes are easy to follow. Anyone who thinks French cooking is daunting will be forever changed by this book."--Ina Garten ""Larousse" has a place of honor on every cookbook shelf in America."--Martha Stewart "It is critical to have a sound understanding of traditional culinary principles before attempting to push boundaries in cuisine. "Larousse Gastronomique" helps me execute the progressive cooking we do at Alinea."--Grant Achatz "The bible of cooking. The all-time argument ender. Early in my cooking career, I wielded my "Larousse" like a weapon and it never let me down." --Anthony Bourdain ""Larousse Gastronomique" has always been the first and last word on classic European techniques and recipes. I love that it has expanded its reach to cover world cuisines and modern culinary innovations, making it more indispensable than ever."--Marcus Samuelsson "The history of food has never had a better biographer. Required reading for anyone who eats."--Dan Barber "Young chefs, famous chefs, home cooks, and everyone who loves food and cooking-we all depend on "Larousse Gastronomique." It is the only culinary encyclopedia that is always up-to-date."--Daniel Boulud"""You can't go into the chef's office of any serious kitchen and not see a copy of "Larousse." A must-have for professional and home cooks alike."--David Chang "The" Larousse" is the first place I look when I need to clarify a cooking question. The greatest reference book, it is a fascinating read."--Jacques Pepin ""Larousse" is an invaluable tool for any cook. I've used this great resource all throughout my cooking career, and of course I look forward to the new edition. New information and knowledge are always welcome."--Thomas Keller ""Larousse

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Bibliographic Details

Title: Larousse Gastronomique
Publisher: Clarkson Potter, U.S.A.
Publication Date: 2001
Binding: Hardcover
Book Condition: Very Good

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Published by Clarkson Potter
ISBN 10: 0609609718 ISBN 13: 9780609609712
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Published by Clarkson Potter, New York (2001)
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Book Description Clarkson Potter, New York, 2001. Condition: VG+. No DJ. Encyclopedia of French cookery. Ribbon bookmark. Seller Inventory # 1103723

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Published by Librairie Larousse, Paris (1970)
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Book Description Librairie Larousse, Paris, 1970. Hardcover. Condition: Fine Book. Dust Jacket Condition: Fine DJ. Color Illustrations (illustrator). 1st Edition. 272 Pp. Maroon Cloth, Gilt, With Color Illustration On Front Cover; Clear Dj With Title In Gilt. Fine In Fine Dj. Seller Inventory # 036817

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Larousse Librarie; Librairie Larousse
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Book Description Hamlyn, 2001. Hardcover. Condition: Very Good. Dust Jacket Condition: Very Good. 1st. COOKING/Bijou-Very good, very large hardcover in its jacket. Light page edge dust smudging in a very good+ jacket. 1350pp and very heavy, NO overseas shipments. red/white w/black lettering Size: 4to - over 9¾" - 12" tall. Seller Inventory # Sept26-18jcbb4

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Published by Clarkson Potter 2001-10-02 (2001)
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Book Description PENGUIN RANDOM HOUSE, 2001. Hardcover. Condition: Good. Dust Jacket Condition: Good. HARDCOVER Legendary independent bookstore online since 1994. Reliable customer service and no-hassle return policy. Cooking and Food>Regional and Ethnic>French. Book: USED, Good. Dust Jacket: Good. Bookseller Inventory # 17978060960971208. Seller Inventory # 17978060960971208

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Published by Clarkson Potter (1996)
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Book Description Clarkson Potter, 1996. Hardcover. Condition: Very Good. Dust Jacket Condition: very good. 0609609718 VERY GOOD very good dj. Seller Inventory # MAIN000824I

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Published by Clarkson Potter (2001)
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