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The World Authority Larousse Gastronomique, the Encyclopedia of Food, Wine & Cookery

The World Authority Larousse Gastronomique, the Encyclopedia of Food, Wine & Cookery

Phileas Gilbert
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This is the internationally famous bible of cooking, the encyclopedia-cookbook which, because of its 8,500 recipes and hte full information it gives on all culinary matters, has been accepted as the world authority. Ask any chef, ask any cooking expert. You will find a copy of LAROUSSE GASTRONOMIQUE in the kithc of any superior retaurant anywhere in the world. IT is a prized possession of every gourmet who knows French. But until now it has been available only the the French language. Becuase of the complexities of variations in terms and measurements, it has never before been translated into English. Now, after three years of intensive owrk by a staff of twenty experts headed by two famous editors, it has been converted for American usage. LAROUSSE GASTRONOMIQUE contains in its 1,100 large pages 8,500 recipes from all over the world and 1,000 illustrations, many in full color. Also, there are descriptions of cooking processes; full details about all foods, their nature and quality, and how to cure, treat, and preserve them; the history of food and cooking; articles on table service, banquets, food values, and diet -- in fact, just about every topic of culinary interest is covered. Though LAROUSSE GASTRONOMIQUE is the prime reference book of chefs, gourmets, and experts, it is equally useful and convenient for the home cook. All recipes except for banquet specialties are on a small-group basis, stated in simple terms for convenience in the home. For this American edition, all entries have been brought up to date, notable in the articles on the preservation of food. Entries are in alphabetical order and are fully cross-referenced under both English and French names. The illustrations in color, black-and-white photographs, and line drawings, many of which were made expressly for the American edition, show not only the appreance of the cooked dish but in many cases the intermediate steps of preparatin as well.
Language
English
Pages
1101
Format
Hardcover
Release
January 01, 1961

The World Authority Larousse Gastronomique, the Encyclopedia of Food, Wine & Cookery

Phileas Gilbert
0/5 ( ratings)
Read Download
This is the internationally famous bible of cooking, the encyclopedia-cookbook which, because of its 8,500 recipes and hte full information it gives on all culinary matters, has been accepted as the world authority. Ask any chef, ask any cooking expert. You will find a copy of LAROUSSE GASTRONOMIQUE in the kithc of any superior retaurant anywhere in the world. IT is a prized possession of every gourmet who knows French. But until now it has been available only the the French language. Becuase of the complexities of variations in terms and measurements, it has never before been translated into English. Now, after three years of intensive owrk by a staff of twenty experts headed by two famous editors, it has been converted for American usage. LAROUSSE GASTRONOMIQUE contains in its 1,100 large pages 8,500 recipes from all over the world and 1,000 illustrations, many in full color. Also, there are descriptions of cooking processes; full details about all foods, their nature and quality, and how to cure, treat, and preserve them; the history of food and cooking; articles on table service, banquets, food values, and diet -- in fact, just about every topic of culinary interest is covered. Though LAROUSSE GASTRONOMIQUE is the prime reference book of chefs, gourmets, and experts, it is equally useful and convenient for the home cook. All recipes except for banquet specialties are on a small-group basis, stated in simple terms for convenience in the home. For this American edition, all entries have been brought up to date, notable in the articles on the preservation of food. Entries are in alphabetical order and are fully cross-referenced under both English and French names. The illustrations in color, black-and-white photographs, and line drawings, many of which were made expressly for the American edition, show not only the appreance of the cooked dish but in many cases the intermediate steps of preparatin as well.
Language
English
Pages
1101
Format
Hardcover
Release
January 01, 1961

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