2009年10月13日 · Larousse Gastronomique has been the foremost resource of culinary knowledge since its initial publication in 1938. Long revered for its encyclopedic entries on everything from cooking techniques, ingredients, and recipes to equipment, food histories, and culinary biographies, it is the one book every professional chef and avid home cook must ...

Larousse Gastronomique (pronounced [laʁus ɡastʁɔnɔmik]) is an encyclopedia of gastronomy [2] first published by Éditions Larousse in Paris in 1938. The majority of the book is about French cuisine, and contains recipes for French dishes and cooking techniques.

Larousse Patisserie and Baking: The ultimate expert guide, with more than 200 recipes and step-by-step techniques and produced as a hardback book in a beautiful slipcase

Larousse has 1444 books on Goodreads with 18546 ratings. Larousse’s most popular book is Larousse Gastronomique.

Long revered for its encyclopedic entries on everything from cooking techniques, ingredients, and recipes to equipment, food histories, and culinary biographies, it is the one book every professional chef and avid home cook must have on his or her kitchen shelf.

Looking for books by Larousse? See all books authored by Larousse, including Larousse pocket French-English, English-French dictionary, and Larousse Concise Spanish-English English-Spanish Dictionary (Larousse Concise), and more on ThriftBooks.com.

2009年10月13日 · Larousse Gastronomique has been the foremost resource of culinary knowledge since its initial publication in 1938. Long revered for its encyclopedic entries on everything from cooking...

2001年1月1日 · 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.

2022年8月30日 · Larousse Gastronomique is the world’s most famous culinary reference book. It covers every aspect of cookery: the history and traditions of foods and eating; biographies of important chefs and people who have made an impact on the world of gastronomy; cooking terms; culinary techniques, such as filleting fish and making beurre blanc; advice ...