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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.
| Publisher | Clarkson Potter |
| Publication date | October 2, 2001 |
| Edition | Revised, Subsequent |
| Language | English |
| Print length | 1360 pages |
| ISBN-10 | 0609609718 |
| ISBN-13 | 978-0609609712 |
| Item Weight | 6.8 pounds (3.08 kg) |
| Dimensions | 8.1 x 2.47 x 10.6 inches (20.6 x 6.3 x 26.9 cm) |
Ideal for students seeking in-depth knowledge of culinary techniques, ingredients, and classic French cooking methods.
A great resource for chefs looking to refine skills and expand their culinary vocabulary and recipe repertoire.
Perfect for food lovers wanting to deepen their understanding of gourmet cuisine and culinary history.
Not suitable for those who prefer simple recipes and casual cooking rather than complex gourmet techniques.
Larousse Gastronomique
Introducing the Larousse Gastronomique Hardcover – October 2, 2001 edition, the ultimate culinary companion for food enthusiasts, professional chefs, and anyone who wants to delve into the world of gastronomy. With its rich history and comprehensive collection of recipes, this Larousse Gastronomique book is a must-have addition to your culinary library. Originally published in 1938, this iconic cookbook has been trusted by generations of home cooks and professionals alike. Immerse yourself in the world of gastronomy as you explore the pages of this esteemed culinary reference.
Discover classic French cuisine with in-depth insights into traditional dishes, cooking techniques, and the history of gastronomy. From Coq au Vin to Bouillabaisse, the Larousse Gastronomique will guide you step-by-step through creating authentic and delicious French recipes. But it doesn't stop there. This Larousse Gastronomique edition also covers international cuisine, giving you a taste of flavors from around the world.
Learn about the culinary techniques and signature dishes from renowned chefs and countries spanning continents. Whether you're a seasoned chef looking to expand your repertoire or a curious food lover wanting to explore new recipes, the Larousse Gastronomique has it all. Its extensive culinary dictionary will help you navigate through the intricate world of cooking terminology, ensuring you have all the knowledge you need to become a true gastronomic expert. Not only is this Larousse Gastronomique an invaluable resource for aspiring chefs, but it also offers a fascinating glimpse into the cultural aspects of food and beverage. Learn about the historical and cultural significance of various cuisines, as well as the art of pairing food with the perfect wine. As a hardcover edition, this Larousse Gastronomique is durable and long-lasting, making it the perfect addition to any kitchen.
Its beautiful design and high-quality printing make it an elegant coffee table book, ready to impress guests with its wealth of culinary knowledge. Don't miss the opportunity to own the Larousse Gastronomique Hardcover – October 2, 2001 edition, the ultimate guide to the world of food and culture. Start your culinary journey today and unlock a world of flavors and inspiration with this iconic cookbook.
The Larousse Gastronomique is a beautiful and comprehensive reference collection for all aspects of cooking. It features well-written articles on various recipes, from simple dishes to rich festive meals. This book is a mine of information on food, with clear and concise recipes to suit all appetites. While it may not be suitable for beginners, it is a valuable resource for experienced cooks who want to expand their culinary skills. The book is a great addition to any kitchen and is highly recommended for those looking for a reliable and informative cooking guide.
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