Status
Call number
Call number
Reference - Culinary -- LAR
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
Physical description
1360 p.; 10.51 inches
Similar in this library
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