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Larousse Gastronomique: The Encyclopedia of Food, Wine & Cookery. Introduction by A. Escoffier and Ph. Gilbert, edited by Charlotte Turgeon and Nina Foud. 8500 recipes.
- Larousse Gastronomique: The Encyclopedia of Food, Wine and Cooking ...
Books. Larousse Gastronomique: The Encyclopedia of Food,...
- Larousse Gastronomique: The Encyclopedia of Food, Wine and Cooking ...
28 de sept. de 2022 · Larousse Gastronomique: The Encyclopedia of food, wine & Cookery ... Larousse Gastronomique: The Encyclopedia of food, wine & Cookery by Prosper Montagn'e. Publication date 1961 Collection internetarchivebooks; inlibrary; printdisabled Contributor Internet Archive Language English Item Size
Books. Larousse Gastronomique: The Encyclopedia of Food, Wine and Cooking. Prosper Montagné. Hamlyn, 1963 - Cooking - 1098 pages.
Larousse Gastronomique (pronounced [la.ʁus ɡas.tʁɔ.nɔ.mik]) is an encyclopedia of gastronomy. [2] The majority of the book is about French cuisine, and contains recipes for French dishes and cooking techniques.
Larousse Gastronomique is rich with classic and classic-to-be recipes, new ingredients, new terms and techniques, as well as explanations of current food legislation, labeling, and technology. User-friendly design elements create a whole new Larousse for a new generation of food lovers.
This is the internationally famous bible of cooking, the encyclopedia-cookbook which, because of its 8,500 recipes and the full information it gives on all culinary matters, has been accepted as the world authority.
The alpha and omega of French cooking. Difficult, tedious, and huge...this book contains everything you could possible ever want to know about French cooking. My copy is an ancient printing; full of notes from previous generations of cooks who have all made annotations in the margins, or corrected the translations...it's fantastic.
