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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 books 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 bechamel and bearnaise 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.Binding type: Hardback
Publisher: Octopus Publishing Group
Year published: 20011002
Number of pages: 1350