Larousse Gastronomique

• Author : Prosper Montagné
• Publisher : Unknown
• Release Date : 1977
• ISBN : LCCN:77099050

• Author : Joël Robuchon
• Publisher : Clarkson Potter
• Release Date : 2009
• ISBN : 0307464911

This resource offers an index of classic and modern cooking techniques, tools of the trade, and recipes; four-color ingredient glossaries; culinary histories/biographies of the greatest chefs; full-color photos, including over four hundred behind-the-scenes images of upscale restaurants; and more.

• Author : Prosper Montagne
• Publisher : Unknown
• Release Date : 1988
• ISBN : 0600600092

• Author : Joël Robuchon
• Publisher : Hamlyn (UK)
• Release Date : 2007
• ISBN : 0600616983

Larousse Gastronomique, the world's classic culinary reference book, is known worldwide for its authoritative and comprehensive collection of recipes. Originally created by Prosper Montagné and published in 1938, this essential addition to any kitchen has withstood the test of time and become an invaluable source of information for every enthusiastic cook and serious gastronome alike.Without the exaggeration and extravagant distractions of many of today's cookery titles, New Concise Larousse Gastronomique contains recipes, tips, cooking styles and origins for almost every

• Author : Éditions Larousse
• Publisher : Hamlyn
• Release Date : 2020-09-03
• ISBN : 9780600636991

Larousse Patisserie and Baking is the complete guide from the authoritative French cookery brand Larousse. It covers all aspects of baking - from simple everyday cakes and desserts to special occasion show-stoppers. There are more than 200 recipes included, with everything from a quick-mix yoghurt cake to salted caramel tarts and a spectacular mixed berry millefeuille. Special features on baking for children, lighter recipes and quick bakes, among many others, provide a wealth of ideas. More than 30 extremely detailed step-by-step technique

• Author : Hamlyn
• Publisher : Hamlyn
• Release Date : 2018-08-02
• ISBN : 9780600635871

Larousse Gastronomique is the world's classic culinary reference book, with over 35,000 copies sold in the UK alone. Larousse is known and loved for its authoritative and comprehensive collection of recipes. Here it is brought up to date for 2009 in an attractive edition containing over 900 new colour and black and white photographs. All chapters have been read and edited by field specialists, and 85 biographies of chefs have been added. Entries have also been regrouped for increased accessibility.Originally created by Prosper

• Author : Prosper Montagné,Jenifer Harvey Lang
• Publisher : Crown Publishing Group (NY)
• Release Date : 1988
• ISBN : 0517570327

The ultimate guide to classical cuisine, now updated for the era of food processors and microwaves, completely freshly illustrated in full color and Americanized by the renowned author of Tastings. Over 900 full-color photographs and 70 black-and-white illustrations.

• Author : Joël Robuchon
• Publisher : Hamlyn (UK)
• Release Date : 2009
• ISBN : 0600620425

Larousse Gastronomique is the world's classic culinary reference book, with over 35,000 copies sold in the UK alone. Larousse is known and loved for its authoritative and comprehensive collection of recipes. Here it is brought up to date for 2009 in an attractive edition containing over 900 new colour and black and white photographs. All chapters have been read and edited by field specialists, and 85 biographies of chefs have been added. Entries have also been regrouped for increased accessibility.Originally created by Prosper

• Author : Prosper Montagné
• Publisher : Unknown
• Release Date : 1990
• ISBN : 0749303166

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.

• Author : Larousse
• Publisher : Pocket Books
• Release Date : 1997-06-01
• ISBN : 9780671002770

An authoritative dictionary that includes colloquial expressions, terms, and a phonetic symbol guide along with the usual vocabulary entries.

• Author : Institut Paul Bocuse
• Publisher : Hamlyn
• Release Date : 2016-11-01
• ISBN : 0600634175

The perfect guide for professional chefs in training and aspiring amateurs, this fully illustrated, comprehensive step-by-step manual covers all aspects of preparing, cooking and serving delicious, high-end food. This authoritative reference book covers 250 core techniques in extensive, ultra-clear step-by-step photographs. These techniques are then put into practice in 70 classic and contemporary recipes, designed by chefs. With over 1,800 photographs in total, this astonishing reference work is an essential guide for any serious cook, professional or amateur.

• Author : Hamlyn
• Publisher : Hamlyn
• Release Date : 2005-06-15
• ISBN : 9780600622420

All the basics in one book! This is the essential cookbook for students learning to cater for themselves Over 200 recipes ranging from cheap eats for one, to meals for entertaining mates All the recipes are easy to follow with clear instructions so that even the most inexperienced of cooks can attempt them with confidence Recipes include the favourites like veggie burgers and nut roast as well as more adventurous dishes like mushroom and mozzarella stacks

• Author : Prosper Montagne,Prosper Montagné,Charlotte Turgeon
• Publisher : Crown
• Release Date : 1977
• ISBN : UOM:49015003046100

Abstract: An encyclopedia of food, wine, and cookery outlines, in dictionary form, the culinary principles and techniques of French cuisine as they have evolved through history. Alphabetized entries give the etymology and definition of culinary terms, describe the origin of foods and gastronomic folklore, and offer many recipes for different dishes. Anecdotes, photographs, and over 1,000 illustrations are informative and colorful. The comprehensive text provides a ready reference on all subjects and persons connected with food and drink or the arts

• Author : Anonim
• Publisher : Phaidon Press
• Release Date : 2015-04-20
• ISBN : 0714868876

Step‐by‐step home baking recipes from France’s foremost culinary resource, Larousse, and Parisian master baker Éric Kayser. The Larousse Book of Bread features more than 80 home baking recipes for breads and pastries from two of France’s most trusted authorities. From traditional Boule and Cob and specialty Ryes and Multigrains, to gluten‐free Organic Sour Doughs and Spelts and sweet Brioches, Kayser’s easy‐to‐follow recipes feature detailed instructions and step‐

• Author : David Cobbold,Sebastian Durand-Viel
• Publisher : Hachette UK
• Release Date : 2018-08-02
• ISBN : 9780600635864

An expert guide to wine from the publishers of Larousse Gastronomique. This completely new and updated edition offers wide-ranging coverage of the key wine-producing regions of the world, with particular reference to French vineyards. A short history and analysis of each region is followed by a survey of the types of wines produced, the specific properties that make the region unique, and the appellations of the area. New to this edition are more than 60 features on key wine producers around