Larousse Gastronomique: The World’s Greatest Culinary Encyclopedia, Completely Revised and Updated eBook

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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 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.

This is a digital product.

Larousse Gastronomique: The World’s Greatest Culinary Encyclopedia, Completely Revised and Updated is written by Librairie Larousse and published by Clarkson Potter. The Digital and eTextbook ISBNs for Larousse Gastronomique are 9780593577745, 0593577744 and the print ISBNs are 9780307464910, 0307464911. Additional ISBNs for this eTextbook include 9780609609712, 9780517503331.