Desserts, cakes and pastries Catalogue en ligne

Titre :	Desserts, cakes and pastries
Titre de série :	Larousse Gastronomique recipe collection
Auteurs :	Joel Robuchon
Type de document :	texte imprimé
Editeur :	[s l] : Paul Hamlyn, 2004
ISBN/ISSN/EAN :	978-0-600-61159-2
Format :	352 p. / ill.
Langues:	Anglais
Index. décimale :	641.013 (Gastronomie, plaisirs de la table)
Mots-clés:	gastronomie
Résumé :	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.