New Larousse Gastronomique

Thursday, 13 June 2019, 16:32 | Food & Drink | Comments Off on New Larousse Gastronomique | 1945 Views

Author : Kriminalhauptkommissar Oskar Lindt
Detail : “Larousse Gastronomique is that the world’s classic preparation reference, with over thirty five,000 copies sold-out within the UK alone. Pierre Larousse is understood and preferred for its authoritative and comprehensive assortment of recipes. Here it’s observed so far for 2009 in a gorgeous edition containing over 900 new color and black and white pictures. All chapters are scan and altered by field specialists, and eighty five biographies of chefs are extra. Entries have additionally been regrouped for accumulated accessibility.Originally created by Prosper Montagne and revealed in 1938, this essential addition to any room has withstood the take a look at of your time and become a useful supply of data for each evangelical cook. while not the exaggeration and lavish distractions of the many of today’s preparation titles, New Pierre Larousse Gastronomique contains recipes, tips, cookery designs and origins for nearly each dish in history. This book may be a preparation reference, proverbial for its authoritative and comprehensive account of the preparation world, past and gift.”

New Larousse Gastronomique :

Cooking

Author - no defined
Publisher - Hachette UK
Pages - 1216
ISBN - 0600635872


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Detail - 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.

Larousse Gastronomique : The Encyclopedia of Food, Wine and Cooking

Cooking

Author - Prosper Montagné
Publisher - no defined
Pages - 1064
ISBN -


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Detail -

The new Larousse gastronomique : the encyclopedia of food, wine & cookery

Cooking

Author - Prosper Montagné
Publisher - Crown
Pages - 1064
ISBN -


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Detail -

Larousse Gastronomique : The World's Greatest Culinary Encyclopedia

Cooking

Author - Joël Robuchon
Publisher - Hamlyn (UK)
Pages - 1206
ISBN - 9780600620426


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Detail - 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.

New Concise Larousse Gastronomique : The Culinary Classic

Cooking

Author - Joël Robuchon
Publisher - Hamlyn (UK)
Pages - 1312
ISBN - 9780600616986


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Detail - 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.

The Concise Larousse Gastronomique : The World's Greatest Cookery Encyclopedia

Cooking

Author - Prosper Montagne
Publisher - no defined
Pages - 1436
ISBN - 9780600600091


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Detail -

Larousse Gastronomique : The World's Greatest Culinary Encyclopedia

Cooking

Author - Joël Robuchon
Publisher - Clarkson Potter
Pages - 1206
ISBN - 9780307464910


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Detail - 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.

Larousse Gastronomique :

Cookbooks

Author - Prosper Montagné
Publisher - Crown Publishing Group (NY)
Pages - 1193
ISBN - 9780517570326


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Detail - 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.

Institut Paul Bocuse Gastronomique : The definitive step-by-step guide to culinary excellence

Cooking

Author - Institut Paul Bocuse
Publisher - Hachette UK
Pages - 720
ISBN - 0600634523


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Detail - 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.

Larousse Gastronomique : The World's Greatest Cookery Encyclopedia

Cookery

Author - Prosper Montagné
Publisher - no defined
Pages - 1436
ISBN - 9780749303167


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Detail - 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.

The Professional Chef :

Cooking

Author - The Culinary Institute of America (CIA)
Publisher - John Wiley & Sons
Pages - 1232
ISBN - 0470421355


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Detail - "The bible for all chefs." —Paul Bocuse Named one of the five favorite culinary books of this decade by Food Arts magazine, The Professional Chef is the classic kitchen reference that many of America's top chefs have used to understand basic skills and standards for quality as well as develop a sense of how cooking works. Now, the ninth edition features an all-new, user-friendly design that guides readers through each cooking technique, starting with a basic formula, outlining the method at-a-glance, offering expert tips, covering each method with beautiful step-by-step photography, and finishing with recipes that use the basic techniques. The new edition also offers a global perspective and includes essential information on nutrition, food and kitchen safety, equipment, and product identification. Basic recipe formulas illustrate fundamental techniques and guide chefs clearly through every step, from mise en place to finished dishes. Includes an entirely new chapter on plated desserts and new coverage of topics that range from sous vide cooking to barbecuing to seasonality Highlights quick reference pages for each major cooking technique or preparation, guiding you with at-a-glance information answering basic questions and giving new insights with expert tips Features nearly 900 recipes and more than 800 gorgeous full-color photographs Covering the full range of modern techniques and classic and contemporary recipes, The Professional Chef, Ninth Edition is the essential reference for every serious cook.

Bill Neal's Southern Cooking :

Cooking

Author - Bill Neal
Publisher - Univ of North Carolina Press
Pages - 219
ISBN - 080788958X


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Detail - Southern cooking, the most interesting and complex regional cuisine in America, remains a mystery to many professional cooks and southerners. With a stellar collection of recipes, Neal reveals the background and subtleties of southern foods. He uses imaginative new ways with old standards to make the recipes more accessible, but he never resorts to shortcuts or processed ingredients. He also shows how the meeting of Native American, Western European, and African cultures has created this cuisine.

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