Larousse Gastronomique: The World's Greatest Culinary Encyclopedia

Larousse Gastronomique The World s Greatest Culinary Encyclopedia Since its first publication in Larousse Gastronomique has been an unparalleled resource In one volume it presents the history of foods eating and restaurants cooking terms techniques from ele

  • Title: Larousse Gastronomique: The World's Greatest Culinary Encyclopedia
  • Author: Larousse Larousse Librarie Larousse
  • ISBN: 9780609609712
  • Page: 172
  • Format: Hardcover
  • 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 recommendatioSince 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 b chamel and b arnaise, Brillat Savarin and Bordeaux, but now it is also the go to source on biryani and bok choy, bruschetta and Bhutan rice.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.

    Larousse Gastronomique Larousse Gastronomique pronounced la us as.t.n.mik is an encyclopedia of gastronomy.The majority of the book is about French cuisine, and contains recipes for French dishes and cooking techniques.The first edition included few non French dishes Homepage Rouxbe Rouxbe is the world s leading online culinary school with over , students across the globe studentservices rouxbe The Food Timeline Christmas food history Candy canes Why are some candies associated with Christmas Hundreds of years ago sugar was very expensive It was a food of the wealthy For other people, it was a special treat saved for holidays Christmas, Easter and other special occasions weddings, christenings. Galantine For broader context, see charcuterie. A galantine is a French dish of de boned stuffed meat, most commonly poultry or fish, that is poached and served cold, coated with aspic.Galantines are often stuffed with forcemeat, and pressed into a cylindrical shape Since deboning poultry is thought of as difficult and time consuming, this is a rather elaborate dish, which is often lavishly decorated ditions Larousse Wikipdia Les ditions Larousse sont une maison d dition franaise historiquement spcialise dans les ouvrages de rfrence, notamment les dictionnaires.Elle a t fonde par Pierre Larousse.La maison s est diversifie sur le secteur du pratique , des essais et documents et de la jeunesse .Larousse est une filiale de Hachette Livre depuis juillet . Croissant Das Croissant aus franzsisch croissant de lune zunehmende Mondsichel , Hrnchen, Beugel, Kipferl in Bayern und sterreich oder auch in der Schweiz der das Gipfel i ist ein franzsisches Gebck aus schwach gestem, eihaltigen Plunderteig.Gute Croissants haben eine mattglnzende, zarte, rsche Kruste und eine blttrige Krume Dfinitions gastropode Dictionnaire de franais Larousse Encyclopdie Larousse gastropode Mollusque aquatique ou terrestre muni d un large pied ventral Sztuka kulinarna , wolna encyklopedia Sztuka kulinarna umiej tno przygotowywania r nych potraw w sposb smaczny, po ywny i estetyczny, kulinaria za to og zagadnie zwi zanych z potrawami g wnie potrzebne produkty i sposoby przygotowania W r nych regionach wiata, zale nie od dost pno ci rde po ywienia i wielowiekowej tradycji, wykszta ci y si r ne zwyczaje kulinarne. Spculoos Wikipdia Traditionnellement, les spculoos sont parfums la cannelle.Le biscuit a une texture granuleuse particulire due la prsence de cassonade de candi brune.Il est croquant et de couleur brune. Biblioteca , la enciclopedia libre Una biblioteca puede definirse, desde un punto de vista estrictamente etimolgico, como el lugar donde se guardan libros.Sin embargo, en la actualidad esta concepcin se ha visto superada para pasar a referirse tanto a las colecciones bibliogrficas y audiovisuales como a las instituciones que las crean y las ponen en servicio para satisfacer las necesidades de los usuarios.

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    About “Larousse Larousse Librarie Larousse”

    1. Larousse Larousse Librarie Larousse

      Larousse Larousse Librarie Larousse Is a well-known author, some of his books are a fascination for readers like in the Larousse Gastronomique: The World's Greatest Culinary Encyclopedia book, this is one of the most wanted Larousse Larousse Librarie Larousse author readers around the world.

    592 thoughts on “Larousse Gastronomique: The World's Greatest Culinary Encyclopedia”

    1. Highly regarded as a French gourmand's Bible, I keep this book close to the kitchen as a culinary dictionary. Entries are organized alphabetically, and brief recipes are filed where appropriate. For example, if you want to find different ways to cook sole, look up "sole," and the entry will provide an explanation of the subject, tips on how to select and prepare the fish, then different recipes that focus on ingredients rather than step-by-step instructions such as "Turn the oven to 400 degrees. [...]


    2. A reminder that as a child and thru high school my knowledge of the world was greatly dependent on the World Book Encyclopedia and Classic Comics, the precursors to our ability to search for every topic on earth thru the internet. Thanks to Erin and Andrew for this wonderful browsing companion. I find it impossible to read an entry without finding a term or reference that I don't know and need to look up elsewhere in the book.


    3. If, like me, you're a certain kind of person, a bit of a food snob perhaps, You will aspire to own this book and like me you will enjoy owning it but ever really do anything with it, because it's not really a very useful book, nor is it very enjoyable to flip through. But after spending so much $$ and having far to much misplaced respect for old world traditions, you will fail to realise or admit that a better choice of culinary bible would have been the Oxford Companion to Food and anything by [...]


    4. One of the reference books we turn to when we need to know something that we don't know--with the internet, this is less of a necessary item on every cooks bookshelf, but we are book people, we have hundreds of cookbooks, so we of course have this too and use it farily frequently even to this day--there is alot to know


    5. Mình rất tiếc khi bản tiếng Việt của cuốn sách này không được tìm thấy và cũng không biết làm thế nào để thêm vào thư viện Goodread. Đây là một cuốn sách rất độc đáo, viết nên bởi sự tìm hiểu sâu rộng của tác giả về các vấn đề đời sống như thức ăn, quần áo lót, cờ vua và nhiều thứ nữaMình đã không ít lần shock khi đọc về cuộc sống của con người cách đây chỉ vài th [...]


    6. Big Book. Lots of outdated dishes but as a historical reference to Classic French foods it is like a bible of sorts. Another book that should be on any cooks shelf.



    7. Have you ever read a recipe and said, "what in the world is that?" I run into new things all the time, especially when exploring new cuisines or old recipe books. This book is the way to answer your questions. Granted I got this before I had internet access in every nook of my living space including out by the grill but even still, I believe in paper reference. Then I can cozy up with my food dictionary and ponder how I want to cook up my left over ingredients by using the recipes and methods de [...]


    8. Larousse. (2009) "Larousse Gastronomique: The World's Greatest Culinary Encyclopedia." Clarkson PotterBrittany BallardType of reference: EncyclopediaCall Number:TX349 .L365 2009Brief Description: This book is a chef's dream! It not only gives recipes, but also histories of the dishes as well. Students can learn hoe to cook as well as the history behind the dish. Content/Scope: This book is written for high school students and above. It includes over 3,800 recipes, and pictures and descriptions o [...]


    9. Buried in some of this book's lengthier entries are gems such as this one, which appears at the end of the 17-page entry (why? why not!) for "banquet":"During the suppers which Louis XIV was wont to have with the princesses and the ladies at Marly, it sometimes happened that the king, who was very dexterous, amused himself by throwing little rolls of bread at the ladies and allowed all of them to throw them at him. Monsieur de Lassoy, who was very young and who had never before been present at o [...]


    10. This is a great book for the kitchen of anyone who loves food. This edition of the classic French reference book is quite beautiful. It covers everything--spices, wines, meats, butchery, and all the qualities most important to food snobbery. This is the first place to turn to for any food related question. The only problem: this is only the first place to turn to for any food related question. It's a great reference, quite handy, and pretty enjoyable to just flip through on a lazy afternoon, but [...]


    11. Although I embrace cuisine as a necessary element of culture, I have hitherto been rather an ignoramus in the field. Not any more. This Christmas treasure, a gift from good (culinary) friends, was originally devised by Prosper Montagnè, with the first edition in 1938, as a comprehensive guide to matters gastronomic, a serious counterweight to Alexandre Dumas' Grand Dictionnaire de cuisine. A skim of the contributors to this (2009 English edition, based on the French, 2007) and earlier versions [...]


    12. No foodie has a complete shelf without a copy of Gastronomique. It's part of a sturdy foundation for both professional and home cooks, bursting with tons of illustrations and information. This edition has full color and sharp illustrations and even recipes, an unpretentious look at food and doesn't become condescending when explaining the intricacies of the culinary world. The translation is smooth and even allows for casual reading. Mine needs replacing soon from years of spills and stains and [...]


    13. Absolutely indespensible as a historical guide to classic cuisine, as well as a byzantine collection of oddities, rare recipes, and general foodie goodness. Some of the recipes are indeed quite dated, from ingredients (crow stuffed with juniper, anyone?) to measurements (take 'some' flour) However, if I had all the information in this in my head, I could easily cook for the Marquis himself. One entry leads to another, to another, to another, in a spellbinding tome that you will want to read in a [...]


    14. Larousse Gastronomique is often cited as the best resource for culinary information. It's an enormous book with recipes, biographies, photos, ingredients, preparation techniques, cooking equipment, and food history. If you're looking for basic information, you'd probably be better suited with another guide. But if you're looking for in-depth or authoritative information, this is what you want.


    15. It's only shortcomings are its extraordinary franco-centricity, as well as factual errors here and there. Very useful resource though. Don't bother with recipes from it - obviously not very well tested (it's a reference book, not a recipe book).


    16. You can't argue with the comprehensiveness of this work (although I was looking for a recipe on Panna Cotta the other day and there's no entry for it!), it's just amazing. Obviously there's a big French slant, but that's okay (it's not like you don't know what you're getting).


    17. We selected the name of our dog from this book. I just sit down, flip open to a random page and begin reading and ooing and aaahing over the pictures. The recipes have all been a success so far. Great book.


    18. Although it has great photo's and explanations of techniques, I would not suggest anyone using this book as a "Cook Book". Its useful as a reference book however for the beginner cook to exactly follow the ingredient amounts might not notice that the measurements are often incorrect.


    19. This is the book for anyone that wants to know anything about cooking! It is a very old, very french book that has been translated, however it is like the bible of cooking and techniques! I highly recommend it!










    20. This book is a lot of fun, although I seldom use the recipes. It's a fun book just to look through for ideas and definitions.



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