Larousse Gastronomique Die größte kulinarische Enzyklopädie der Welt Kochbuch
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eBay-Artikelnr.:176817495368
Artikelmerkmale
- Artikelzustand
- Brand
- Unbranded
- MPN
- Does not apply
- ISBN
- 9780307464910
Über dieses Produkt
Product Identifiers
Publisher
Potter/Ten SPEED/Harmony/Rodale
ISBN-10
0307464911
ISBN-13
9780307464910
eBay Product ID (ePID)
72589108
Product Key Features
Book Title
Larousse Gastronomique : the World's Greatest Culinary Encyclopedia, Completely Revised and Updated
Number of Pages
1216 Pages
Language
English
Publication Year
2009
Topic
Methods / Gourmet, Reference, Regional & Ethnic / French, Methods / General, Essays & Narratives
Genre
Cooking
Format
Hardcover
Dimensions
Item Height
2.3 in
Item Weight
114.3 Oz
Item Length
10.4 in
Item Width
9.2 in
Additional Product Features
Intended Audience
Trade
LCCN
2009-075160
Dewey Edition
22
Reviews
"Larousse Gastronomiqueis clearly the best cooking encyclopedia ever, but I also love to open it anywhere and just read. The descriptions are clear and the recipes are easy to follow. Anyone who thinks French cooking is daunting will be forever changed by this book." -Ina Garten "Laroussehas a place of honor on every cookbook shelf in America." -Martha Stewart "It is critical to have a sound understanding of traditional culinary principles before attempting to push boundaries in cuisine.Larousse Gastronomiquehelps me execute the progressive cooking we do at Alinea." -Grant Achatz "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 Pépin "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, "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 Pépin "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, "Larousse Gastronomique is clearly the best cooking encyclopedia ever, but I also love to open it anywhere and just read. The descriptions are clear and the recipes are easy to follow. Anyone who thinks French cooking is daunting will be forever changed by this book." -Ina Garten " Larousse has a place of honor on every cookbook shelf in America." -Martha Stewart "It is critical to have a sound understanding of traditional culinary principles before attempting to push boundaries in cuisine. Larousse Gastronomique helps me execute the progressive cooking we do at Alinea." -Grant Achatz "The bible of cooking. The all-time argument ender. Early in my cooking career, I wielded my Larousse like a weapon and it never let me down." -Anthony Bourdain "Larousse Gastronomique has 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 on Larousse 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 of Larousse . 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 Pépin " Larousse is 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 Gastronomique is 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
Dewey Decimal
641.3003
Synopsis
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 Adri , Daniel Boulud, Alice Waters, Gaston Len tre, 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., 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 photoscandid images of upscale restaurants from around the worldthat 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 Saladwith dozens of recipesand 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 informationfrom the traditional to the cutting-edgemake this newest edition of Larousse Gastronomique indispensable for every cook.
LC Classification Number
TX349.L365 2009
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