Brand New, Unread Copy in Perfect Condition. A+ Customer Service! Summary: "The bible of cooking. The all-time argument ender. Early in my cooking career, I wielded myLarousselike a weapon and it never let me down." Anthony Bourdain "Larousse Gastronomiquehas always been the first and last word on classic European techniques and recipes. I love that it has expanded its reach to cover world cuisines and modern culinary innovations, making it more indispensable than ever." Marcus Samuelsson "The history of food has never had a better biographer. Required reading for anyone who eats." Dan Barber "Young chefs, famous chefs, home cooks, and everyone who loves food and cookingwe all depend onLarousse Gastronomique. It is the only culinary encyclopedia that is always up-to-date." Daniel Boulud "You can't go into the chef's office of any serious kitchen and not see a copy ofLarousse. A must-have for professional and home cooks alike." David Chang "The Larousse is the first place I look when I need to clarify a cooking question. The greatest reference book, it is a fascinating read." Jacques Pepin "Larousseis an invaluable tool for any cook. I've used this great resource all throughout my cooking career, and of course I look forward to the new edition. New information and knowledge are always welcome." Thomas Keller "Larousse Gastronomiqueis a veritable dictionary of cooking terms for the French kitchen. If a chef were allowed only one book, this would have to be it." Mario Batali. Buchnummer des Verkäufers
Inhaltsangabe: 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 have on his or her kitchen shelf. In fact, Julia Child once wrote, "If I were allowed only one reference book in my library, Larousse Gastronomique would be it, without question."
The culinary landscape has changed dramatically in the last decade, prompting a complete revision of this classic work. Larousse Gastronomique has now been updated to add the latest advancements that have forever changed the way we cook, including modern technological methods, such as sous-vide cooking and molecular gastronomy. All-new color ingredient-identification photographs give this edition a fresh, elegant look. And for the first time, Larousse features more than 400 reportage photos–candid images of upscale restaurants from around the world–that give behind-the-scenes access into the kitchens where the finest food is created. Dozens of new biographies of people who have made significant contributions to the food world debut in this revision, including such luminaries as Ferran Adrià, Daniel Boulud, Alice Waters, Gaston Lenôtre, Thomas Keller, James Beard, and Julia Child.
With entries arranged in encyclopedic fashion, Larousse Gastronomique is not only incredibly user-friendly, but it is also a fantastic read for anyone who loves food. Skip from Roasting to Robert (a classic French sauce), and then to Robiola (the Italian cheese); or go from Sake to Salad–with dozens of recipes–and on to Salamander, a type of oven used in professional kitchens for caramelizing (and named after the legendary fire-resistant animal). An index at the end of the book of all 3,800 recipes for cuisines from around the world makes it easy to find a myriad of preparations for any ingredient (eggs or chicken, for example) or type of dish (such as cakes or sauces).
The unparalleled depth and breadth of information–from the traditional to the cutting-edge–make this newest edition of Larousse Gastronomique indispensable for every cook.
About the Author: Librairie Larousse’s Gastronomic Committee includes scores of writers, researchers, editors, photographers, illustrators, and translators who make Larousse Gastronomique the world’s most authoritative culinary reference book. The committee’s president is world-renowned chef and author Jo‘l Robuchon. The author of the first edition of Larousse Gastronomique, published in 1938, was French chef Prosper Montagné (1865—1948).
Buchbeschreibung Buchzustand: Good. May have some shelf-wear due to normal use. Buchnummer des Verkäufers 0KVBKE004EHY
Buchbeschreibung Clarkson Potter. Hardcover. Buchzustand: Good. 0307464911 Item in good condition. Textbooks may not include supplemental items i.e. CDs, access codes etc. Buchnummer des Verkäufers Z0307464911Z3
Buchbeschreibung Clarkson Potter, 2009. Hardcover. Buchzustand: Good. Item may show signs of shelf wear. Pages may include limited notes and highlighting. Includes supplemental or companion materials if applicable. Access codes may or may not work. Connecting readers since 1972. Customer service is our top priority. Buchnummer des Verkäufers mon0001147195
Buchbeschreibung Clarkson Potter. Buchzustand: Good. Used books may not include access codes or one time use codes. Proven Seller with Excellent Customer Service. Choose expedited shipping and get it FAST. Buchnummer des Verkäufers RNO-E-001-325
Buchbeschreibung Buchzustand: New. Depending on your location, this item may ship from the US or UK. Buchnummer des Verkäufers 97803074649100000000
Buchbeschreibung Penguin Random House. Buchzustand: New. Brand New. Buchnummer des Verkäufers 0307464911
Buchbeschreibung 2009. HRD. Buchzustand: New. New Book. Shipped from US within 10 to 14 business days. Established seller since 2000. Buchnummer des Verkäufers VR-9780307464910
Buchbeschreibung Clarkson Potter Publishers, 2009. Hardcover. Buchzustand: Good. Zustand des Schutzumschlags: No Dust Jacket. HARDCOVER Legendary independent bookstore online since 1994. Reliable customer service and no-hassle return policy. Book in excellent condition, but DJ is missing. New Arrivals. Book: USED, Good. Dust Jacket: No Dust Jacket. Bookseller Inventory # 01978030746491003. Buchnummer des Verkäufers 01978030746491003
Buchbeschreibung 2009. HRD. Buchzustand: New. New Book.Shipped from US within 10 to 14 business days. Established seller since 2000. Buchnummer des Verkäufers IB-9780307464910
Buchbeschreibung Clarkson Potter, 2009. Hardcover. Buchzustand: New. Rev Upd. Buchnummer des Verkäufers DADAX0307464911