Larousse Gastronomique

Larousse Gastronomique
Author: Joël Robuchon
Publsiher: Clarkson Potter
Total Pages: 1206
Release: 2009
ISBN 10: 9780307464910
ISBN 13: 0307464911
Language: EN, FR, DE, ES & NL

Larousse Gastronomique Book Review:

This resource offers an index of classic and modern cooking techniques, tools of the trade, and recipes; four-color ingredient glossaries; culinary histories/biographies of the greatest chefs; full-color photos, including over four hundred behind-the-scenes images of upscale restaurants; and more.

Larousse Gastronomique

Larousse Gastronomique
Author: Joël Robuchon
Publsiher: Hamlyn (UK)
Total Pages: 1206
Release: 2009
ISBN 10: 9780600620426
ISBN 13: 0600620425
Language: EN, FR, DE, ES & NL

Larousse Gastronomique Book Review:

Larousse Gastronomique is the world's classic culinary reference book, with over 35,000 copies sold in the UK alone. Larousse is known and loved for its authoritative and comprehensive collection of recipes. Here it is brought up to date for 2009 in an attractive edition containing over 900 new colour and black and white photographs. All chapters have been read and edited by field specialists, and 85 biographies of chefs have been added. Entries have also been regrouped for increased accessibility.Originally created by Prosper Montagnè and published in 1938, this essential addition to any kitchen has withstood the test of time and become an invaluable source of information for every enthusiastic cook. Without the exaggeration and extravagant distractions of many of today's cookery titles, New Larousse Gastronomique contains recipes, tips, cooking styles and origins for almost every dish in history.

New Larousse Gastronomique

New Larousse Gastronomique
Author: Hamlyn
Publsiher: Hamlyn
Total Pages: 1216
Release: 2018-08-02
ISBN 10: 0600635872
ISBN 13: 9780600635871
Language: EN, FR, DE, ES & NL

New Larousse Gastronomique Book Review:

Larousse Gastronomique is the world's classic culinary reference book, with over 35,000 copies sold in the UK alone. Larousse is known and loved for its authoritative and comprehensive collection of recipes. Here it is brought up to date for 2009 in an attractive edition containing over 900 new colour and black and white photographs. All chapters have been read and edited by field specialists, and 85 biographies of chefs have been added. Entries have also been regrouped for increased accessibility.Originally created by Prosper Montagnè and published in 1938, this essential addition to any kitchen has withstood the test of time and become an invaluable source of information for every enthusiastic cook. Without the exaggeration and extravagant distractions of many of today's cookery titles, New Larousse Gastronomique contains recipes, tips, cooking styles and origins for almost every dish in history.

Larousse Gastronomique

Larousse Gastronomique
Author: Prosper Montagné,Jenifer Harvey Lang
Publsiher: Crown Publishing Group (NY)
Total Pages: 1193
Release: 1988
ISBN 10: 9780517570326
ISBN 13: 0517570327
Language: EN, FR, DE, ES & NL

Larousse Gastronomique Book Review:

The ultimate guide to classical cuisine, now updated for the era of food processors and microwaves, completely freshly illustrated in full color and Americanized by the renowned author of Tastings. Over 900 full-color photographs and 70 black-and-white illustrations.

The Concise Larousse Gastronomique

The Concise Larousse Gastronomique
Author: Prosper Montagne
Publsiher: Unknown
Total Pages: 1436
Release: 1988
ISBN 10: 9780600600091
ISBN 13: 0600600092
Language: EN, FR, DE, ES & NL

The Concise Larousse Gastronomique Book Review:

Larousse Gastronomique

Larousse Gastronomique
Author: Larousse (Firm),Prosper Montagne
Publsiher: Hamlyn
Total Pages: 1500
Release: 2004-09
ISBN 10: 9780600611585
ISBN 13: 0600611582
Language: EN, FR, DE, ES & NL

Larousse Gastronomique Book Review:

Is known worldwide for its authoritative and comprehensive collection of recipes. Originally created by Prosper Montagne and published in 1938, Larousse Gastronomique is an invaluable source of information for the enthusiastic cook and serious gastronome alike.

Larousse Gastronomique Recipe Collection

Larousse Gastronomique Recipe Collection
Author: Larousse (Firm)
Publsiher: Clarkson Potter Publishers
Total Pages: 1536
Release: 2006-03
ISBN 10: 9780307336033
ISBN 13: 0307336034
Language: EN, FR, DE, ES & NL

Larousse Gastronomique Recipe Collection Book Review:

Featuring some 2,500 recipes from the classic food reference, the Larousse Gastronomique, this boxed set is organized into four useful volumes--Meat, Poultry, and Game; Fish and Seafood; Vegetables and Salads; Desserts--for a perfect addition to any cook's library. 15,000 first printing.

Concise Larousse Gastronomique

Concise Larousse Gastronomique
Author: Anonim
Publsiher: Bounty Books
Total Pages: 1328
Release: 2011-01-15
ISBN 10: 9780753721506
ISBN 13: 0753721503
Language: EN, FR, DE, ES & NL

Concise Larousse Gastronomique Book Review:

Larousse Patisserie and Baking

Larousse Patisserie and Baking
Author: Éditions Larousse
Publsiher: Hamlyn
Total Pages: 512
Release: 2020-09-03
ISBN 10: 0600636992
ISBN 13: 9780600636991
Language: EN, FR, DE, ES & NL

Larousse Patisserie and Baking Book Review:

Larousse Patisserie and Baking is the complete guide from the authoritative French cookery brand Larousse. It covers all aspects of baking - from simple everyday cakes and desserts to special occasion show-stoppers. There are more than 200 recipes included, with everything from a quick-mix yoghurt cake to salted caramel tarts and a spectacular mixed berry millefeuille. Special features on baking for children, lighter recipes and quick bakes, among many others, provide a wealth of ideas. More than 30 extremely detailed step-by-step technique sections ensure your bakes are perfect every time. The book also includes workshops on perfecting different types of pastry, handling chocolate, cooking jam and much more, demonstrated in clear, expert photography. This is everything you need to know about pastry, patisserie and baking from the cookery experts Larousse.

New Concise Larousse Gastronomique

New Concise Larousse Gastronomique
Author: Joël Robuchon
Publsiher: Hamlyn (UK)
Total Pages: 1312
Release: 2007
ISBN 10: 9780600616986
ISBN 13: 0600616983
Language: EN, FR, DE, ES & NL

New Concise Larousse Gastronomique Book Review:

Larousse Gastronomique, the world's classic culinary reference book, is known worldwide for its authoritative and comprehensive collection of recipes. Originally created by Prosper Montagné and published in 1938, this essential addition to any kitchen has withstood the test of time and become an invaluable source of information for every enthusiastic cook and serious gastronome alike.Without the exaggeration and extravagant distractions of many of today's cookery titles, New Concise Larousse Gastronomique contains recipes, tips, cooking styles and origins for almost every dish in history. Developments in appliances, nutrition and culinary knowledge are all included.Packed with fascinating and tips, this concise edition remains faithful to Prosper Montagné's original ideal: that a culinary panorama of the present day and a history of gastronomy could be created as a single work of reference.

Larousse Wine

Larousse Wine
Author: David Cobbold,Sebastian Durand-Viel
Publsiher: Hamlyn
Total Pages: 656
Release: 2018-08-02
ISBN 10: 0600635864
ISBN 13: 9780600635864
Language: EN, FR, DE, ES & NL

Larousse Wine Book Review:

An expert guide to wine from the publishers of Larousse Gastronomique. This completely new and updated edition offers wide-ranging coverage of the key wine-producing regions of the world, with particular reference to French vineyards. A short history and analysis of each region is followed by a survey of the types of wines produced, the specific properties that make the region unique, and the appellations of the area. New to this edition are more than 60 features on key wine producers around the world, affording a fascinating insight into what is involved in high-quality wine-making. Boxes and features throughout also cover a vast range of subjects such as how to read a wine label and whether to decant wine, through to organic wine-growing and bio-dynamics.

Cookbooks

Cookbooks
Author: Source Wikipedia
Publsiher: University-Press.org
Total Pages: 56
Release: 2013-09
ISBN 10: 9781230564159
ISBN 13: 1230564152
Language: EN, FR, DE, ES & NL

Cookbooks Book Review:

Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Commentary (books not included). Pages: 54. Chapters: Larousse Gastronomique, The Bacon Cookbook, Everything Tastes Better with Bacon, The BLT Cookbook, Bacon: A Love Story, I Love Bacon!, Apicius, American Cookery, Cooking Guide: Can't Decide What to Eat?, Irena Chalmers, The Fine Art of Mixing Drinks, Company's Coming, Seduced by Bacon, What's Cooking? with Jamie Oliver, The Joy of Cooking, Chinese Food in Minutes, Mastering the Art of French Cooking, Mrs Beeton's Book of Household Management, Chinese Food Made Easy, The French Chef, The Compleat Housewife, Shaberu! DS Ory ri Navi, Ratner's, The Closet of the Eminently Learned Sir Kenelme Digbie Kt. Opened, Food Lover's Companion, La cuisine en dix minutes, A Gift to Young Housewives, Francois Massialot, Le guide culinaire, Sisters Family Cookbook, Le Cuisinier Imperial, Fork Me, Spoon Me, Baking With Julia, The Alice B. Toklas Cookbook, I'd Rather Be Baking Cookies: A Collection of Recipes from Lisa MacLeod and Friends, Mrs. Mary Eales's Receipts, The Way To Cook, The Redwall Cookbook, Gastronomicon, Momofuku, The Barbecue Bible, A Cook's Tour, Art of Cookery, Specialites de la Maison, Moosewood Cookbook, American Sandwich: Great Eats from All 50 States, The Best Recipe, Le Repertoire de la Cuisine, Manifold Destiny, Cook and Enjoy It, La cuisine pour tous, Il cucchiaio d'argento, Family cookbooks, Boston Cooking-School Cook Book, La bonne cuisine de Madame E. Saint-Ange, Bacon and Hams, USENET Cookbook, More-with-Less Cookbook, Siuijeonseo, The Grocer's Encyclopedia, Julia's Kitchen Wisdom, Eumsik dimibang, Betty Crocker Cookbook, Armed Forces Recipe Service, Edmonds Cookery Book, Cuisines of the Axis of Evil and Other Irritating States, The Ultimate Beer Lover's Cookbook, The English and Australian Cookery Book, The Eat-A-Bug Cookbook, Il talismano della felicita, 1080...

The Larousse Book of Bread

The Larousse Book of Bread
Author: Anonim
Publsiher: Phaidon Press
Total Pages: 320
Release: 2015-04-20
ISBN 10: 9780714868875
ISBN 13: 0714868876
Language: EN, FR, DE, ES & NL

The Larousse Book of Bread Book Review:

Step‐by‐step home baking recipes from France’s foremost culinary resource, Larousse, and Parisian master baker Éric Kayser. The Larousse Book of Bread features more than 80 home baking recipes for breads and pastries from two of France’s most trusted authorities. From traditional Boule and Cob and specialty Ryes and Multigrains, to gluten‐free Organic Sour Doughs and Spelts and sweet Brioches, Kayser’s easy‐to‐follow recipes feature detailed instructions and step‐by‐step photography. No matter if you are creating quick and simple Farmhouse Breads or gourmet treats like Croissants and Viennese Chocolate Bread, with its unique structure and a comprehensive guide to techniques, ingredients and equipment, The Larousse Book of Bread is the ideal baking resource for both home cooks and professionals.

The New York Times Book Review

The New York Times Book Review
Author: Anonim
Publsiher: Unknown
Total Pages: 329
Release: 1977-07
ISBN 10:
ISBN 13: UOM:39015014659190
Language: EN, FR, DE, ES & NL

The New York Times Book Review Book Review:

Book Production

Book Production
Author: Anonim
Publsiher: Unknown
Total Pages: 329
Release: 1962-07
ISBN 10:
ISBN 13: UVA:X002594805
Language: EN, FR, DE, ES & NL

Book Production Book Review:

The Larousse Treasury of Country Cooking

The Larousse Treasury of Country Cooking
Author: Anonim
Publsiher: Random House Value Pub
Total Pages: 512
Release: 1978
ISBN 10: 9780517266809
ISBN 13: 0517266806
Language: EN, FR, DE, ES & NL

The Larousse Treasury of Country Cooking Book Review:

Brings together ideas and instructions for preparing an assortment of culinary delights from the provincial kitchens of France and more than fifty other countries

The Silver Spoon New Edition

The Silver Spoon New Edition
Author: The Silver Spoon Kitchen
Publsiher: Phaidon Press
Total Pages: 1505
Release: 2011-10-24
ISBN 10: 9780714862569
ISBN 13: 0714862568
Language: EN, FR, DE, ES & NL

The Silver Spoon New Edition Book Review:

" "The quintessential cookbook." – USA Today The Silver Spoon, the most influential and bestselling Italian cookbook of the last 50 years, is now available in a new updated and revised edition. This bible of authentic Italian home cooking features over 2,000 revised recipes and is illustrated with 400 brand new, full‐color photographs. A comprehensive and lively book, its uniquely stylish and user‐friendly format makes it accessible and a pleasure to read. The new updated edition features new introductory material covering such topics as how to compose a traditional Italian meal, typical food traditions of the different regions, and how to set an Italian table. It also contains a new section of menus by celebrity chefs cooking traditional Italian food including Mario Batali, Lidia Bastianich, Tony Mantuano, and Rich Torrisi and Mario Carbone. Il Cucchiaio d’Argento was originally published in Italy in 1950 by the famous Italian design and architectural magazine Domus, and became an instant classic. A select group of cooking experts were commissioned to collect hundreds of traditional Italian home cooking recipes and make them available for the first time to a wider modern audience. In the process, they updated ingredients, quantities and methods to suit contemporary tastes and customs, at the same time preserving the memory of ancient recipes for future generations. Divided into eleven color‐coded chapters by course, The Silver Spoon is a feat of design as well as content. Chapters include: Sauces, Marinades and Flavored Butters, Antipasti, Appetizers and Pizzas, First Courses, Eggs, Vegetles, Fish and Shellfish, Meat, Poultry, Game, Cheese, and Desserts. It covers everything from coveted authentic sauces and marinades to irresistible dishes such as Penne Rigate with Artichokes, Ricotta and Spinach Gnocchi, Tuscan Minestrone, Meatballs in Brandy, Bresaola with Corn Salad, Pizza Napoletana, Fried Mozzarella Sandwiches and Carpaccio Cipriani. "

Reference and Subscription Books Reviews

Reference and Subscription Books Reviews
Author: Anonim
Publsiher: Unknown
Total Pages: 329
Release: 1990
ISBN 10:
ISBN 13: STANFORD:36105210963463
Language: EN, FR, DE, ES & NL

Reference and Subscription Books Reviews Book Review:

A Visual History of Cookery

A Visual History of Cookery
Author: Duncan McCorquodale
Publsiher: Black Dog Pub Limited
Total Pages: 349
Release: 2009
ISBN 10:
ISBN 13: PSU:000067777785
Language: EN, FR, DE, ES & NL

A Visual History of Cookery Book Review:

A Visual History of Cookery is a review of the visual representation of food historically and globally. The book looks at food throughout the ages, the development of food branding, the culture of celebrity chefs and the stylization of the cookbook. The book is split into sections which explore the culinary traditions from Italy, France, Spain and the USA, with vibrant food photography and illustrations depicting cooking methods, celebrated dishes, eating habits and food festivals. A Visual History of Cookery also takes a look at the iconic branding behind the food we buy and the restaurants we eat in?from McDonalds to the critically acclaimed El Bulli. Alongside features on celebrity chefs including Gordon Ramsay, Delia Smith, Giorgio Locatelli and the fictional Betty Crocker. Visually stunning with contributions from esteemed food writers, chefs and restaurateurs including AA Gill, Ferran Adrià, Anthony Bourdain and Alice Waters, A Visual History of Cookery is a book that all foodies, designers and homemakers will relish.

The Classics Veganized

The Classics Veganized
Author: Doug McNish
Publsiher: Penguin
Total Pages: 288
Release: 2020-09-29
ISBN 10: 0735237077
ISBN 13: 9780735237070
Language: EN, FR, DE, ES & NL

The Classics Veganized Book Review:

Incredible classic comfort food recipes for a vegan lifestyle. Vegan cuisine is exploding in popularity around the world, and now more than ever, people are adopting a plant-based diet or vegan lifestyle. Not only can you thrive eating a healthy plant-based diet, but also you can now enjoy all those familiar comfort food dishes that you have been craving. In The Classics Veganized, you will find over 120 drool-worthy dishes that reinvent classic comfort foods with a modern spin. Standout vegan dishes that no one would know are meatless! Start with appetizers, like Crispy Mushroom Calamari, Cheesy Tex-Mex Quesadillas, and Boneless Wings, because really, is there any other way to kick-off a meal? You will find lots of hearty mains like Hickory Smoked Ribs, Chickpea Pot Pie, Home-Style Meatloaf, White Widow Mac and Cheese, and Shepherd's Pie. Round out dishes with sides and salads like Buttermilk Onion Rings, Creamy Caesar Salad, and Twice Baked Vegan Taters. Weekend brunch is a must with Buttermilk Blueberry Pancakes, Breakfast in Bed Scones, Quiche Lorraine, and Sunny Side Up Vegan Eggs with Yolks. Easy-to-make vegan desserts put the finishing touch on any meal. Classic desserts like Chocolate Fudge Cake with Buttercream Frosting, Soft and Chewy Chocolate Chip Cookies, and Pineapple Upside Down Cake are a breeze to throw together with basic ingredients. The Classics Veganized also includes recipes to make your own vegan pantry staples and condiments from cheeses and butters to dressings and sauces.