false 815612 http://photo.goodreads.com/books/1178650696m/815612.jpg http://photo.goodreads.com/books/1178650696s/815612.jpg 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. ]]> 815612 1 801534 2 10 2001 Larousse Gastronomique total:114|5:73|4:33|3:6|2:2|1:0| 114 519 189 18 426164 4.55 114 18 22698348 229249 815612 0609609718 9780609609712 18 http://photo.goodreads.com/books/1178650696m/815612.jpg http://photo.goodreads.com/books/1178650696s/815612.jpg http://www.goodreads.com/book/show/815612.Larousse_Gastronomique 4.55 114 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. ]]> 2001 5 0 false Wed May 21 13:09:14 -0700 2008 Wed May 21 13:19:01 -0700 2008 more...]]> 4824188 159728 815612 0609609718 9780609609712 18 http://photo.goodreads.com/books/1178650696m/815612.jpg http://photo.goodreads.com/books/1178650696s/815612.jpg http://www.goodreads.com/book/show/815612.Larousse_Gastronomique 4.55 114 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. ]]> 2001 4 0 false Mon Aug 20 13:49:58 -0700 2007 Mon Aug 20 14:04:50 -0700 2007 more...]]> 44021311 1407736 815612 0609609718 9780609609712 18 http://photo.goodreads.com/books/1178650696m/815612.jpg http://photo.goodreads.com/books/1178650696s/815612.jpg http://www.goodreads.com/book/show/815612.Larousse_Gastronomique 4.55 114 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. ]]> 2001 5 0 false Thu Jan 22 21:21:08 -0800 2009 Thu Jan 22 21:33:06 -0800 2009 39813622 74192 815612 0609609718 9780609609712 18 http://photo.goodreads.com/books/1178650696m/815612.jpg http://photo.goodreads.com/books/1178650696s/815612.jpg http://www.goodreads.com/book/show/815612.Larousse_Gastronomique 4.55 114 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. ]]> 2001 0 0 false Wed Dec 10 15:25:59 -0800 2008 Wed Dec 10 15:27:18 -0800 2008 60382357 2433782 815612 0609609718 9780609609712 18 http://photo.goodreads.com/books/1178650696m/815612.jpg http://photo.goodreads.com/books/1178650696s/815612.jpg http://www.goodreads.com/book/show/815612.Larousse_Gastronomique 4.55 114 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. ]]> 2001 4 0 false Fri Jun 19 22:28:08 -0700 2009 Sat Jun 20 10:21:54 -0700 2009 12081030 752607 815612 0609609718 9780609609712 18 http://photo.goodreads.com/books/1178650696m/815612.jpg http://photo.goodreads.com/books/1178650696s/815612.jpg http://www.goodreads.com/book/show/815612.Larousse_Gastronomique 4.55 114 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. ]]> 2001 5 0 false Mon Jun 01 00:00:00 -0700 1992 Wed Jan 09 12:24:12 -0800 2008 Wed Jan 09 12:27:17 -0800 2008 more...]]> 14005746 329928 815612 0609609718 9780609609712 18 http://photo.goodreads.com/books/1178650696m/815612.jpg http://photo.goodreads.com/books/1178650696s/815612.jpg http://www.goodreads.com/book/show/815612.Larousse_Gastronomique 4.55 114 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. ]]> 2001 4 0 false Tue Jan 01 00:00:00 -0800 2008 Tue Jan 29 20:08:39 -0800 2008 Tue Jul 01 14:09:05 -0700 2008 more...]]> 4315312 261296 815612 0609609718 9780609609712 18 http://photo.goodreads.com/books/1178650696m/815612.jpg http://photo.goodreads.com/books/1178650696s/815612.jpg http://www.goodreads.com/book/show/815612.Larousse_Gastronomique 4.55 114 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. ]]> 2001 4 0 false Thu Aug 09 09:58:55 -0700 2007 Thu Dec 17 04:28:59 -0800 2009 18758566 1015445 815612 0609609718 9780609609712 18 http://photo.goodreads.com/books/1178650696m/815612.jpg http://photo.goodreads.com/books/1178650696s/815612.jpg http://www.goodreads.com/book/show/815612.Larousse_Gastronomique 4.55 114 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. ]]> 2001 5 0 false Thu Nov 01 00:00:00 -0700 2007 Thu Mar 27 09:22:52 -0700 2008 Thu Mar 27 09:25:42 -0700 2008 14447163 869816 815612 0609609718 9780609609712 18 http://photo.goodreads.com/books/1178650696m/815612.jpg http://photo.goodreads.com/books/1178650696s/815612.jpg http://www.goodreads.com/book/show/815612.Larousse_Gastronomique 4.55 114 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. ]]> 2001 5 0 false Sun Feb 03 10:09:57 -0800 2008 Sun Feb 03 10:51:40 -0800 2008 38219661 1442087 815612 0609609718 9780609609712 18 http://photo.goodreads.com/books/1178650696m/815612.jpg http://photo.goodreads.com/books/1178650696s/815612.jpg http://www.goodreads.com/book/show/815612.Larousse_Gastronomique 4.55 114 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. ]]> 2001 0 0 false Thu Nov 20 08:31:45 -0800 2008 Tue Jan 13 18:12:02 -0800 2009 15579184 618055 815612 0609609718 9780609609712 18 http://photo.goodreads.com/books/1178650696m/815612.jpg http://photo.goodreads.com/books/1178650696s/815612.jpg http://www.goodreads.com/book/show/815612.Larousse_Gastronomique 4.55 114 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. ]]> 2001 4 0 false Fri Jan 01 00:00:00 -0800 1999 Sat Feb 16 13:35:50 -0800 2008 Sat Feb 16 13:36:21 -0800 2008 10888716 708417 815612 0609609718 9780609609712 18 http://photo.goodreads.com/books/1178650696m/815612.jpg http://photo.goodreads.com/books/1178650696s/815612.jpg http://www.goodreads.com/book/show/815612.Larousse_Gastronomique 4.55 114 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. ]]> 2001 4 0 false Tue Feb 05 16:12:42 -0800 2008 Sat Dec 22 17:00:02 -0800 2007 Mon Dec 24 08:30:31 -0800 2007 12733064 782177 815612 0609609718 9780609609712 18 http://photo.goodreads.com/books/1178650696m/815612.jpg http://photo.goodreads.com/books/1178650696s/815612.jpg http://www.goodreads.com/book/show/815612.Larousse_Gastronomique 4.55 114 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. ]]> 2001 4 0 false Fri Jan 01 00:00:00 -0800 1999 Thu Jan 17 01:33:45 -0800 2008 Thu Jan 17 01:35:18 -0800 2008 20135602 1078977 815612 0609609718 9780609609712 18 http://photo.goodreads.com/books/1178650696m/815612.jpg http://photo.goodreads.com/books/1178650696s/815612.jpg http://www.goodreads.com/book/show/815612.Larousse_Gastronomique 4.55 114 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. ]]> 2001 0 0 false Mon Apr 14 10:41:08 -0700 2008 Mon Apr 14 10:41:08 -0700 2008 37140841 1187689 815612 0609609718 9780609609712 18 http://photo.goodreads.com/books/1178650696m/815612.jpg http://photo.goodreads.com/books/1178650696s/815612.jpg http://www.goodreads.com/book/show/815612.Larousse_Gastronomique 4.55 114 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. ]]> 2001 5 0 false Fri Nov 07 15:06:05 -0800 2008 Fri Nov 07 15:06:53 -0800 2008 15845665 918195 815612 0609609718 9780609609712 18 http://photo.goodreads.com/books/1178650696m/815612.jpg http://photo.goodreads.com/books/1178650696s/815612.jpg http://www.goodreads.com/book/show/815612.Larousse_Gastronomique 4.55 114 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. ]]> 2001 5 0 false Tue Feb 19 17:44:08 -0800 2008 Tue Feb 19 17:44:23 -0800 2008 82262705 172730 815612 0609609718 9780609609712 18 http://photo.goodreads.com/books/1178650696m/815612.jpg http://photo.goodreads.com/books/1178650696s/815612.jpg http://www.goodreads.com/book/show/815612.Larousse_Gastronomique 4.55 114 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. ]]> 2001 0 0 false Sun Dec 27 23:35:47 -0800 2009 Sun Dec 27 23:35:47 -0800 2009 81666055 3063539 815612 0609609718 9780609609712 18 http://photo.goodreads.com/books/1178650696m/815612.jpg http://photo.goodreads.com/books/1178650696s/815612.jpg http://www.goodreads.com/book/show/815612.Larousse_Gastronomique 4.55 114 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. ]]> 2001 4 0 false Mon Dec 21 11:23:48 -0800 2009 Mon Dec 21 11:37:39 -0800 2009 80386065 2635249 815612 0609609718 9780609609712 18 http://photo.goodreads.com/books/1178650696m/815612.jpg http://photo.goodreads.com/books/1178650696s/815612.jpg http://www.goodreads.com/book/show/815612.Larousse_Gastronomique 4.55 114 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. ]]> 2001 0 0 false Wed Dec 09 02:27:22 -0800 2009 Wed Dec 09 02:27:22 -0800 2009 8 http://www.goodreads.com/book_link/follow/8?book_id=815612