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From the Publisher
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
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
béchamel and béarnaise, Brillat-Savarin and Bordeaux, but now it is
also the go-to source on biryani and bok choy, bruschetta and
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.