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From the Publisher
Since its original publication in 1938, Larousse
Gastronomique has withstood the test of time and trend to
remain the world's most authoritative culinary reference book.
Generations of serious cooks have turned to it for guidance that
encompasses every fashion and taste, making its comprehensive
collection of 2,500 classic recipes an indispensable resource.
Recently updated, every one of these recipes has now been organized
into four compact volumes to create a convenient and essential
addition to every cook's library.
The Larousse Gastronomique Recipe Collection
•Classic meat, poultry, and game recipes, from Boeuf Bourguignon
and Osso Bucco à la Milanaise to Glazed Spare Ribs and Chicken
•Quintessential fish and seafood dishes, including Lobster
Thermidor, Salmon Koulibiac, Pike Quenelles Mousseline, and Grilled
Shad with Sorrel
•Landmark vegetable and salad recipes, such as Asparagus Mousse,
Gratin Dauphinois, Mushroom Duxelles, and Corn Fritters
•Timeless desserts, cakes, and pastries, from Charlotte à la
Chantilly and Black Forest Gâteau to Passion Fruit Sorbet and
Danish Cherry Flan
Each volume of the Larousse Gastronomique Recipe
Collection also includes recipes for basic pastries,
condiments, garnishes, sauces, and more, turning this collection
into a complete course in kitchen classics.