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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.
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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)
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- PublisherCrown
- Publication date1988
- ISBN 10 0517570327
- ISBN 13 9780517570326
- BindingHardcover
- Edition number1
- Number of pages1193
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Larousse Gastronomique
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(1988)
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ISBN 13: 9780517570326
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