New Larousse gastronomique the world"s greatest cookery reference book by MontagnГ©, Prosper

Cover of: New Larousse gastronomique | MontagnГ©, Prosper

Published by Hamlyn in London, New York .

Written in English

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Subjects:

  • Cookery, Dictionaries,
  • Food -- Dictionaries,
  • Cookery, French

Edition Notes

Book details

Statementby Prosper Montagné ; preface by Robert J. Courtine ; text translated from the French by Marion Hunter ; edited by Janet Dunbar.
ContributionsDunbar, Janet.
Classifications
LC ClassificationsTX349 .M613 1977b
The Physical Object
Pagination[8], 1064 p., leaf of plate, [46] p. of plates :
Number of Pages1064
ID Numbers
Open LibraryOL4330453M
ISBN 10060036545X
LC Control Number78371131

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Larousse is known and loved for its authoritative and comprehensive collection of recipes. Here it is brought up to date for in an attractive edition containing over new colour and black and white photographs.

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Here it is brought up to date in an attractive edition containing over /5(). Larousse Gastronomique is the world's classic culinary reference book, with o 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 in an attractive edition containing over new colour and black and white photographs/5().

Larousse Gastronomique has been the foremost resource of culinary knowledge since its initial publication in Long revered for its encyclopedic entries on everything from cooking techniques, ingredients, and recipes to equipment, food histories, and culinary biographies, it is the one book every professional chef and avid home cook must have on his /5(12).

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pages. The New Larousse Gastronomique The majority of the book is about French cuisine, and contains recipes for French dishes and cooking techniques. 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.

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Here it is brought up to date for in an attractive edition containing over new colour and black and white photographs. Larousse Gastronomique is the world's classic culinary reference book, with o copies sold in the UK alone.

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Originally created by Prosper Montagné and published inthis essential addition to any kitchen has withstood the test of time and become an invaluable source of. "Larousse Gastronomique", the world's classic culinary reference book, is known worldwide for its authoritative and comprehensive collection of recipes.

Originally created by Prosper Montagne and published inthis essential addition to any kitchen has withstood the test of time and become an invaluable source of information for every. Larousse Gastronomique is the world's classic culinary reference book, with o 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 in an attractive edition containing over new colour and black and white photographs.

All chapters have been read and edited by 2/5(1). Larousse Gastronomique is the world's classic culinary reference book, with o 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 in an attractive edition containing over new colour and black and white photographs.5/5(1). About Larousse Gastronomique. Larousse Gastronomique has been the foremost resource of culinary knowledge since its initial publication in Long revered for its encyclopedic entries on everything from cooking techniques, ingredients, and recipes to equipment, food histories, and culinary biographies, it is the one book every professional chef and avid home cook must have.

Larousse Gastronomique: The World's Greatest Culinary Encyclopedia, Completely Revised and Updated $ from Amazon The book was first published in France inbut I picked up my edition some time inwhen I was first starting to work in fancy restaurants that stressed French technique.

New Larousse Gastronomique Book Summary: Larousse Gastronomique is the world's classic culinary reference book, with o copies sold in the UK alone.

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New Larousse Gastronomique or the latter Larousse Gastronomique are surely THE core tomes of any culinary reference library Marcella Hazan similarly. Escoffier (2nd Edn ) was the first cookbook I ever bought.

If one views cooking from a perspective of tradition, this is both succinct and definitive of the ‘modern’ art. Larousse Gastronomique has been the foremost resource of culinary knowledge since its initial publication in Long revered for its encyclopedic entries on everything from cooking techniques, ingredients, and recipes to equipment, food histories, and culinary biographies, it is the one book every professional chef and avid home cook must have on his or her kitchen shelf.

Larousse Gastronomique has been the foremost resource of culinary knowledge since its initial publication in Long revered for its encyclopedic entries on everything from cooking techniques, ingredients, and recipes to equipment, food histories, and culinary biographies, it is the one book every professional chef and avid home cook must have on his.

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. Addeddate Identifier DictionnaireLarousseGastronomique Identifier-ark ark://t3jx37k11 Ocr ABBYY FineReader Pages Ppi.

New Larousse Gastronomique was created by French chef Prosper Montagné, with the aim of providing an overview of 20th-century gastronomy and its history.

This book provides the readers with a unique combination of culinary history, theory and practice/5(13). The new Larousse gastronomique: the encyclopedia of food, wine & cookery Item Preview. 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. Larousse Gastronomique: The Encyclopedia of Food, Wine and Cookery by Prosper Montagne, with the aid of Auguste Escoffier.

Published by Crown Publishers, Inc., New York. English translation. A beautiful cookbook, with many full-color illustrations, lovely line drawings, and historical prints.

Beautifully constructed, as well.

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