Valoración del libro
Parámetros
- 1350 páginas
- 48 horas de lectura
Más información sobre el libro
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.
Compra de libros
Larousse Gastronomique, Jenifer Harvey Lang, Prosper Montagné
- Idioma
- Publicado en
- 2001
- product-detail.submit-box.info.binding
- (Tapa dura)
Métodos de pago
Nos falta tu reseña aquí
- Título
- Larousse Gastronomique
- Subtítulo
- The World's Greatest Culinary Encyclopedia - Completely Revised and Updated
- Idioma
- Inglés
- Autores
- Jenifer Harvey Lang, Prosper Montagné
- Editorial
- Clarkson Potter / Larousse
- Publicado en
- 2001
- Formato
- Tapa dura
- Páginas
- 1350
- ISBN10
- 0609609718
- ISBN13
- 9780609609712
- Serie
- Etiquetas
- No ficción, Libros de cocina, Arte culinario & Gastronomía, Guías y Manuales, Francia, Comida
- Calificación
- 4,35 de 5
- Descripción
- 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.