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 B Chamel And B Arnaise, Brillat Savarin And Bordeaux, But Now It Is Also The Go To Source On Biryani And Bok Choy, Bruschetta And Bhutan Rice.Larousse Gastronomiqueis 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.
Is a well-known author, some of his books are a fascination for readers like in the
- 1064 pages
- New Larousse Gastronomique
- Prosper Montagné
- 10 October 2017 Prosper Montagné