Larousse Gastronomique Book Reviews
Larousse Gastronomique by Librairie Larousse Book Summary
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.
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| Book Name | Larousse Gastronomique |
| Genre | Methods |
| Author | Librairie Larousse |
| Published | 12 December 1988, Monday |
| Language | English |
| E-Book Size | 179.07 MB |
Larousse Gastronomique (Librairie Larousse) Book Reviews 2024
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| Download Link | Book Format |
| larousse-gastronomique-ebook.pdf | |
| larousse-gastronomique-ebook.epub | EPUB |
| larousse-gastronomique-ebook.kindle | KINDLE |
Larousse Gastronomique E-book (PDF, PUB, KINDLE) Download
Larousse Gastronomique ebook larousse-gastronomique (179.07 MB) download new links will be update!
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| Book Name | Score | Reviews | Price |
Summary of Larousse Gastronomique by Librairie Larousse
The Larousse Gastronomique book written by Librairie Larousse was published on 12 December 1988, Monday in the Methods category. A total of 28 readers of the book gave the book 0 points out of 5.
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