| Titre : | Larousse gastronomique |
| Auteurs : | Joel Robuchon |
| Type de document : | texte imprimé |
| Editeur : | New York : Crown Publishing Group, 2001 |
| Autre Editeur : | Paris : Larousse |
| ISBN/ISSN/EAN : | 978-0-609-60971-2 |
| Format : | 1360p. / ill., couv ill. en coul / 27 cm |
| Langues: | Anglais |
| Index. décimale : | 641.013 (Gastronomie, plaisirs de la table) |
| Mots-clés: | encyclopédie ; cuisine ; 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 (2)
| Localisation | Code-barres | Cote | Support | Section | Disponibilité |
|---|---|---|---|---|---|
| AF Bengale | 901328 | REF 641.013 LAR | Livre | Doc. adulte | Consultation sur place Exclu du prêt |
| AF Madras | 407647 | REF 641.013 LAR | Livre | Doc. adulte | Consultation sur place Exclu du prêt |
