The New Larousse Gastronomique

Author : Librairie Larousse
Publisher : Clarkson Potter
Page : 2536 pages
File Size : 52,9 Mb
Release : 2022-08-30
Category : Cooking
ISBN : 9780593577745

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Larousse Gastronomique by Librairie Larousse Pdf

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.

Author : Prosper Montagne
Publisher : Unknown
Page : 1436 pages
File Size : 49,7 Mb
Release : 1988
Category : Cooking
ISBN : 0600600092

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The Concise Larousse Gastronomique by Prosper Montagne Pdf

Author : Joël Robuchon
Publisher : Hamlyn (UK)
Page : 1312 pages
File Size : 46,9 Mb
Release : 2007
Category : Cooking
ISBN : 0600616983

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New Concise Larousse Gastronomique by Joël Robuchon Pdf

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 : Prosper Montagné
Publisher : Unknown
Page : 0 pages
File Size : 45,6 Mb
Release : 1977
Category : Cooking
ISBN : OCLC:32152576

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New Larousse Gastronomique by Prosper Montagné Pdf

Author : Editions Larousse
Publisher : Hachette UK
Page : 1066 pages
File Size : 55,5 Mb
Release : 2020-09-03
Category : Cooking
ISBN : 9780600636991

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Larousse Patisserie and Baking by Editions Larousse Pdf

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.

Author : Hamlyn
Publisher : Hamlyn
Page : 3365 pages
File Size : 50,5 Mb
Release : 2018-08-02
Category : Cooking
ISBN : 9780600635871

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New Larousse Gastronomique by Hamlyn Pdf

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
Publisher : Unknown
Page : 1436 pages
File Size : 51,8 Mb
Release : 1990
Category : Cookery
ISBN : 0749303166

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Larousse Gastronomique by Prosper Montagné Pdf

Originally created by Prosper Montagne and published in 1938, Larousse Gastronomique serves as a useful source of information for the enthusiastic cook and serious gastronome alike, whether your interest is in the mythological origins of ambrosia, or how best to use a marinade.

Author : Institut Paul Bocuse
Publisher : Hachette UK
Page : 720 pages
File Size : 40,6 Mb
Release : 2016-10-13
Category : Cooking
ISBN : 9780600634522

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Institut Paul Bocuse Gastronomique by Institut Paul Bocuse Pdf

*** The perfect guide for professional chefs in training and aspiring amateurs, this fully illustrated, comprehensive step-by-step manual covers all aspects of preparing, cooking and serving delicious, high-end food. An authoritative, unique reference book, it covers 250 core techniques in extensive, ultra-clear step-by-step photographs. These techniques are then put into practice in 70 classic and contemporary recipes, designed by chefs. With over 1,800 photographs in total, this astonishing reference work is the essential culinary bible for any serious cook, professional or amateur. The Institut Paul Bocuse is a world-renowned centre of culinary excellence, based in France. Founded by 'Chef of the Century' Paul Bocuse, the school has provided the very best cookery and hospitality education for twenty-five years.

Author : Auguste Escoffier
Publisher : Clarkson Potter
Page : 943 pages
File Size : 44,9 Mb
Release : 1941-11-13
Category : Cooking
ISBN : 9780517506622

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The Escoffier Cookbook by Auguste Escoffier Pdf

An American translation of the definitive Guide Culinaire, the Escoffier Cookbook includes weights, measurements, quantities, and terms according to American usage. Features 2,973 recipes.

Author : Julia Child,Louisette Bertholle,Simone Beck
Publisher : Knopf
Page : 857 pages
File Size : 44,9 Mb
Release : 2011-10-05
Category : Cooking
ISBN : 9780307958174

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Mastering the Art of French Cooking, Volume 1 by Julia Child,Louisette Bertholle,Simone Beck Pdf

NEW YORK TIMES BESTSELLER • The definitive cookbook on French cuisine for American readers: "What a cookbook should be: packed with sumptuous recipes, detailed instructions, and precise line drawings. Some of the instructions look daunting, but as Child herself says in the introduction, 'If you can read, you can cook.'" —Entertainment Weekly “I only wish that I had written it myself.” —James Beard Featuring 524 delicious recipes and over 100 instructive illustrations to guide readers every step of the way, Mastering the Art of French Cooking offers something for everyone, from seasoned experts to beginners who love good food and long to reproduce the savory delights of French cuisine. Julia Child, Simone Beck, and Louisette Bertholle break down the classic foods of France into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of dishes—from historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. Throughout, the focus is on key recipes that form the backbone of French cookery and lend themselves to an infinite number of elaborations—bound to increase anyone’s culinary repertoire. “Julia has slowly but surely altered our way of thinking about food. She has taken the fear out of the term ‘haute cuisine.’ She has increased gastronomic awareness a thousandfold by stressing the importance of good foundation and technique, and she has elevated our consciousness to the refined pleasures of dining." —Thomas Keller, The French Laundry

Author : Hamlyn
Publisher : Hamlyn
Page : 256 pages
File Size : 41,8 Mb
Release : 2005-06-15
Category : Cooking
ISBN : 9780600622420

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The Vegetarian Student Cookbook by Hamlyn Pdf

All the basics in one book! This is the essential cookbook for students learning to cater for themselves Over 200 recipes ranging from cheap eats for one, to meals for entertaining mates All the recipes are easy to follow with clear instructions so that even the most inexperienced of cooks can attempt them with confidence Recipes include the favourites like veggie burgers and nut roast as well as more adventurous dishes like mushroom and mozzarella stacks

Author : Prosper Montagné
Publisher : Unknown
Page : 0 pages
File Size : 49,5 Mb
Release : 1988
Category : Cooking
ISBN : LCCN:88001178

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Larousse Gastronomique by Prosper Montagné Pdf

Author : Elizabeth Andoh
Publisher : Ten Speed Press
Page : 330 pages
File Size : 45,6 Mb
Release : 2012-02-28
Category : Cooking
ISBN : 9780307813558

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Washoku by Elizabeth Andoh Pdf

In 1975,Gourmet magazine published a series on traditional Japanese food —the first of its kind in a major American food magazine — written by a graduate of the prestigious Yanagihara School of classical cuisine in Tokyo. Today, the author of that groundbreaking series, Elizabeth Andoh, is recognized as the leading English-language authority on the subject. She shares her knowledge and passion for the food culture of Japan in WASHOKU, an authoritative, deeply personal tribute to one of the world's most distinctive culinary traditions. Andoh begins by setting forth the ethos of washoku (traditional Japanese food), exploring its nuanced approach to balancing flavor, applying technique, and considering aesthetics hand-in-hand with nutrition. With detailed descriptions of ingredients complemented by stunning full-color photography, the book's comprehensive chapter on the Japanese pantry is practically a book unto itself. The recipes for soups, rice dishes and noodles, meat and poultry, seafood, and desserts are models of clarity and precision, and the rich cultural context and practical notes that Andoh provides help readers master the rhythm and flow of the washoku kitchen. Much more than just a collection of recipes, WASHOKU is a journey through a cuisine that is rich in history and as handsome as it is healthful. Awards2006 IACP Award WinnerReviews“This extensive volume is clearly intended for the cook serious about Japanese food.”—Minneapolis Star Tribune“. . . scholarly, yet inspirational . . . a foodie might just sit back and read for sheer enjoyment and edification.”—Milwaukee Journal Sentinel

Author : Prosper Montagné
Publisher : Crown
Page : 1124 pages
File Size : 51,5 Mb
Release : 1977
Category : Cooking
ISBN : UOM:49015003046100

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The New Larousse Gastronomique by Prosper Montagné Pdf

Abstract: An encyclopedia of food, wine, and cookery outlines, in dictionary form, the culinary principles and techniques of French cuisine as they have evolved through history. Alphabetized entries give the etymology and definition of culinary terms, describe the origin of foods and gastronomic folklore, and offer many recipes for different dishes. Anecdotes, photographs, and over 1,000 illustrations are informative and colorful. The comprehensive text provides a ready reference on all subjects and persons connected with food and drink or the arts of the table. This new edition reflects current knowledge from dietetics, modern cooking methods, new laws pertaining to wines, and new food and wine associations which have recently been established. (cj).

Author : David Cobbold,Sebastian Durand-Viel
Publisher : Hachette UK
Page : 656 pages
File Size : 53,6 Mb
Release : 2018-08-02
Category : Cooking
ISBN : 9780600635864

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Larousse Wine by David Cobbold,Sebastian Durand-Viel Pdf

An expert guide to wine from the publishers of Larousse Gastronomique. This completely new and updated edition offers wide-ranging coverage of the key wine-producing regions of the world, with particular reference to French vineyards. A short history and analysis of each region is followed by a survey of the types of wines produced, the specific properties that make the region unique, and the appellations of the area. New to this edition are more than 60 features on key wine producers around the world, affording a fascinating insight into what is involved in high-quality wine-making. Boxes and features throughout also cover a vast range of subjects such as how to read a wine label and whether to decant wine, through to organic wine-growing and bio-dynamics.