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Author: Joël Robuchon
Genre: Cooking
Publisher: Clarkson Potter
ISBN: 0307464911
Book Pages: 1206
Format: PDF, ePub & Mobi

This resource offers an index of classic and modern cooking techniques, tools of the trade, and recipes; four-color ingredient glossaries; culinary histories/biographies of the greatest chefs; full-color photos, including over four hundred behind-the-scenes images of upscale restaurants; and more.


Author: Joël Robuchon
Genre: Cooking
Publisher: Hamlyn (UK)
ISBN: 0600620425
Book Pages: 1206
Format: PDF, ePub & Mobi

Larousse Gastronomique is the world's classic culinary reference book, with over 35,000 copies sold in the UK alone. Larousse is known and loved for its authoritative and comprehensive collection of recipes. Here it is brought up to date for 2009 in an attractive edition containing over 900 new colour and black and white photographs. All chapters have been read and edited by field specialists, and 85 biographies of chefs have been added. Entries have also been regrouped for increased accessibility.Originally created by Prosper Montagnè and published in 1938, this essential addition to any kitchen has withstood the test of time and become an invaluable source of information for every enthusiastic cook. Without the exaggeration and extravagant distractions of many of today's cookery titles, New Larousse Gastronomique contains recipes, tips, cooking styles and origins for almost every dish in history.


Author: Prosper Montagné
Genre: Cooking
Publisher:
ISBN: LCCN:77099050
Book Pages: 1064
Format: PDF, ePub & Mobi


Author: Prosper Montagné
Genre: Cookbooks
Publisher: Crown Publishing Group (NY)
ISBN: 0517570327
Book Pages: 1193
Format: PDF, ePub & Mobi

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.


Author: Hamlyn
Genre: Cooking
Publisher: Hamlyn
ISBN: 9780600635871
Book Pages: 1216
Format: PDF, ePub & Mobi

Larousse Gastronomique is the world's classic culinary reference book, with over 35,000 copies sold in the UK alone. Larousse is known and loved for its authoritative and comprehensive collection of recipes. Here it is brought up to date for 2009 in an attractive edition containing over 900 new colour and black and white photographs. All chapters have been read and edited by field specialists, and 85 biographies of chefs have been added. Entries have also been regrouped for increased accessibility.Originally created by Prosper Montagnè and published in 1938, this essential addition to any kitchen has withstood the test of time and become an invaluable source of information for every enthusiastic cook. Without the exaggeration and extravagant distractions of many of today's cookery titles, New Larousse Gastronomique contains recipes, tips, cooking styles and origins for almost every dish in history.


Author: Prosper Montagne
Genre: Cooking
Publisher:
ISBN: 0600600092
Book Pages: 1436
Format: PDF, ePub & Mobi


Author: Joël Robuchon
Genre: Cooking
Publisher: Hamlyn (UK)
ISBN: 0600616983
Book Pages: 1312
Format: PDF, ePub & Mobi

Larousse Gastronomique, the world's classic culinary reference book, is known worldwide for its authoritative and comprehensive collection of recipes. Originally created by Prosper Montagné and published in 1938, this essential addition to any kitchen has withstood the test of time and become an invaluable source of information for every enthusiastic cook and serious gastronome alike.Without the exaggeration and extravagant distractions of many of today's cookery titles, New Concise Larousse Gastronomique contains recipes, tips, cooking styles and origins for almost every dish in history. Developments in appliances, nutrition and culinary knowledge are all included.Packed with fascinating and tips, this concise edition remains faithful to Prosper Montagné's original ideal: that a culinary panorama of the present day and a history of gastronomy could be created as a single work of reference.


Author: Joël Robuchon
Genre: Cooking (Fish)
Publisher: Bounty Books
ISBN: 0753721422
Book Pages: 344
Format: PDF, ePub & Mobi

A practical reference to 500 timeless fish and seafood dishes, complemented by more than 150 recipes for basics including sauces, dressings, glazes, condiments, stocks and more. Quintessential fish and seafood dishes, including Lobster Thermidor, Salmon Koulibiac, Pike Quenelles Mousseline, and Grilled Shad with Sorrel. Since its original publication in 1938, the Larousse collection has withstood the test of time and trend to remain the world's most authoritative culinary reference book.


Author: Larousse (Firm)
Genre: Cooking
Publisher: Hamlyn
ISBN: 0600611582
Book Pages: 1500
Format: PDF, ePub & Mobi

Is known worldwide for its authoritative and comprehensive collection of recipes. Originally created by Prosper Montagne and published in 1938, Larousse Gastronomique is an invaluable source of information for the enthusiastic cook and serious gastronome alike.


Author: Éditions Larousse
Genre: Cooking
Publisher: Hamlyn
ISBN: 9780600636991
Book Pages: 512
Format: PDF, ePub & Mobi

Larousse Patisserie and Baking is the complete guide from the authoritative French cookery brand Larousse. It covers all aspects of baking - from simple everyday cakes and desserts to special occasion show-stoppers. There are more than 200 recipes included, with everything from a quick-mix yoghurt cake to salted caramel tarts and a spectacular mixed berry millefeuille. Special features on baking for children, lighter recipes and quick bakes, among many others, provide a wealth of ideas. More than 30 extremely detailed step-by-step technique sections ensure your bakes are perfect every time. The book also includes workshops on perfecting different types of pastry, handling chocolate, cooking jam and much more, demonstrated in clear, expert photography. This is everything you need to know about pastry, patisserie and baking from the cookery experts Larousse.