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.

Larousse Gastronomique

Science & Math

Prosper Montagné

Agricultural Sciences

Crown

Very slight signs of age or use. NO DJ, Parts are cut and inserted. Over one Thousand pages of recipes and photos, 1977, 7 3/4 By 10 1/4 By 2 1/4" thick.

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

Reference

Encyclopedias & Subject Guides

Larousse Gastronomique: The Encyclopedia of Food, Wine and Cookery

Cookbooks, Food & Wine

Cooking Methods

Crown, Publishers

Larousse Gastronomique by Montagne, Prosper (1988) Hardcover

Cooking Education & Reference

Hamlyn/Octopus

Larousse gastronomique. The World's Greatest Cookery Encyclopedia.

Hamlyn Publishing

Larousse Gastronomique : 3 Book Set - Meat, Poultry & Game, Fish & Seafood, Desserts, Cakes & Pastries

Hamlyn

Larousse Gastronomique Recipe Collection: Fish & Seafood

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.

Reed Consumer Books

Larousse Gastronomique: The Encyclopedia of Food, Wine & Cookery

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