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.
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.
Profiles winemaking regions around the globe, from Europe and the Americas to Africa and the Far East, offering information on grapes, vineyards, and vintages, and explaining how to buy, choose, store, serve, and taste wine.
Une édition exceptionnelle du Petit Larousse, revue et mise à jour, augmentée de 80 planches originales. L'édition grand format vous offre en exclusivité : Un confort de lecture exceptionnel, un atlas mondial à jour, une chronologie universelle. Langue française: 59 000 noms communs, tous les sens des mots, les locutions et expressions. Le vocabulaire scientifique et technique. es mots de la langue française dans le monde. Des remarques d'emploi : synonymes, anglicismes, niveaux de langue, conjugaisons. Les étymologies et prononciations. Des développements encyclopédiques. Les pages roses : citations, proverbes, mots historiques. Culture générale : 28 000 noms propres, Histoire, géographie, littérature, beaux-arts, sciences et techniques. Les grands personnages de l'histoire et les personnalités du monde d'aujourd'hui : écrivains, artistes, scientifiques. Des tableaux systématiques : l'Institut de France, l'Académie des Goncourt, les prix Nobel, les papes, les souverains et chefs d'Etat de la France, etc. Illustration : 3 800 documents en couleurs, photographies, dessins, schémas et reproductions d'œuvres d'art, 289 cartes géographiques et historiques.
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