New Larousse Gastronomique

Thursday, 13 June 2019, 16:32 | Food & Drink | Comments Off on New Larousse Gastronomique | 3147 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.”

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 -

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 -

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.

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.

Larousse Wine :

Cooking

Author - David Cobbold
Publisher - Hamlyn
Pages - 656
ISBN - 0600635864


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Detail - 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.

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.

Larousse Wine :

Wine and wine making

Author - Larousse (Firm)
Publisher - Hamlyn (UK)
Pages - 526
ISBN - 9780600623526


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Detail - Larousse Wine's comprehensive coverage of the wine-producing regions of the world is invaluable. Each section begins with it a beautiful colour illustration of the area, with the major districts, rivers, and cities highlighted. A short history and analysis of each region follows, with a discussion of the types of wines produced in each district, the specific oenological properties that make the region unique, and the appellations of the area. Boxes and features throughout also cover a vast range of subjects such as how to read a wine label, whether to decant wine, and even the great wine waiters of the world. Whether you are new to the subject or a seasoned wine enthusiast, there is something new for everyone in Larousse Wine.

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