Larousse Gastronomique

by Larousse Gastronomique

Other authorsProsper Montagne (Editor)
Hardcover, 2001

Status

Call number

Reference - Culinary -- LAR

Call number

Reference - Culinary -- LAR

Tags

Reference--Culinary

Publication

Clarkson Potter (2001), Edition: Rev Sub, Hardcover, 1360 pages

Description

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.

Subjects

Language

English

Physical description

1360 p.; 10.51 inches

Similar in this library

On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee
Escoffier: The Complete Guide to the Art of Modern Cookery by H. L. Cracknell
Mastering the Art of French Cooking, Vol. 2: A Classic Continued: A New Repertory of Dishes and Techniques Carries Us into New Areas by Julia Child
Mastering the Art of French Cooking, Vol. 1 by Julia Child
The Oxford Companion to Food 2nd Ed by Alan Davidson
27 more
The French Laundry Cookbook by Thomas Keller
Culinaria France by Andre Domine
French Provincial Cooking (Penguin Classics) by Elizabeth David
The Professional Chef by The Culinary Institute of America
Bouchon by Thomas Keller
Simple French Food by Richard Olney
French Cheeses: The Visual Guide to More Than 350 Cheeses from Every Region of France by Kazuko Masui & Tomoko Yamada
The book of food : a cook's guide to over 1,000 exotic and everyday ingredients by Frances Bissell
Anthony Bourdain's "Les Halles" Cookbook: Classic Bistro Cooking by Anthony Bourdain
The New Making of a Cook: The Art, Techniques, And Science Of Good Cooking by Madeleine Kamman
The Food of France by Waverley Root
The New Food Lover's Companion by Sharon Tyler Herbst
The Gourmet Cookbook: More than 1000 recipes by Ruth Reichl
The Silver Spoon by Phaidon Press
From Julia Child's Kitchen by Julia Child
James Beard's American Cookery by James Beard
La Bonne Cuisine de Madame E. Saint-Ange: The Original Companion for French Home Cooking by Madame Evelyn Saint-Ange
Culinaria Spain (Culinaria Series) by Marion Trutter
Culinary Artistry by Andrew Dornenburg
The River Cottage Meat Book by Hugh Fearnley-Whittingstall
The Curious Cook: More Kitchen Science and Lore by Harold McGee
The French Chef Cookbook by Julia Child
Culinaria: European Specialties by Joachim Romer
Sauces: Classical and Contemporary Sauce Making by James Peterson
The Thousand Recipe Chinese Cookbook by Gloria Bley Miller
Food Lover's Companion, The (Barron's Cooking Guide) 3rd Edition by Sharon Tyler Herbst
The Food Encyclopedia: Over 8,000 Ingredients, Tools, Techniques and People by Jacques L. Rolland

More

Amazon.comLibraryThing
Page: 0.2344 seconds