| 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. |
Exemplaires (1)
| Localisation | Code-barres | Cote | Support | Section | Disponibilité |
|---|---|---|---|---|---|
| AF Delhi | de309399 | 641.013 LAR | Livre | Doc. adulte | Libre accès Disponible |
