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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 ing[...]
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Since its original publication in 1938, Larousse Gastronomique has withstood the test of time and trend to remain the world’s most authoritative culinary reference book. Generations of serious cooks have turned to it for guidance that encompa[...]
texte imprimé
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 ing[...]
texte imprimé
An indispensable resource of more than 600 classic vegetable and salad preparations, along with recipes for basics such as sauces, dressings, pastries, butters, stocks, and more. Landmark vegetable and salad recipes, such as Asparagus Mousse, Gr[...]
