Larousse gastronomique /
Larousse gastronomique /
with the assistance of the Gastronomic Committee, president Joel Robuchon.
- London : Hamlyn , c2009.
- 1206 p. : ill. (some col.) 27 cm.
advice on how to store and use ingredients and over 3,800 classic recipes. biographies of great chefs from all over the world who have made their mark on their era, includes Juan Mari Arzak, Feran Adria,, Heston Blumenthal, Thomas Keller, Michel Roux, and Gordon Ramsay. Discussed in the book are techniquea that have influenced contemporary cuisine : like simmering, braising, roasting and baking, induction or plancha cooking, with chemical techniques such as using liquid nitrogen and creating foams with the aid of siphon. Presented are also articles on the new ingredients that are widely used today like cacktus, eddo, haloumi, potimarron, and tonka beans and new recipes such as turnip ravioli with yuzu and tea jelly, verrines provencals,tuna tataki and chocolate avocado soufles.800 illustrations of ingredients to aid identification are highlighted and over 400 photographs that offer an insight into the daily running of a professional kitchen are also included. 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 Covers every aspect of cookery: the history and traditions of food and eating
978-0-600-62042-6
Cookery
Cookery, French.
Food
TX 349 / .L328 2009
advice on how to store and use ingredients and over 3,800 classic recipes. biographies of great chefs from all over the world who have made their mark on their era, includes Juan Mari Arzak, Feran Adria,, Heston Blumenthal, Thomas Keller, Michel Roux, and Gordon Ramsay. Discussed in the book are techniquea that have influenced contemporary cuisine : like simmering, braising, roasting and baking, induction or plancha cooking, with chemical techniques such as using liquid nitrogen and creating foams with the aid of siphon. Presented are also articles on the new ingredients that are widely used today like cacktus, eddo, haloumi, potimarron, and tonka beans and new recipes such as turnip ravioli with yuzu and tea jelly, verrines provencals,tuna tataki and chocolate avocado soufles.800 illustrations of ingredients to aid identification are highlighted and over 400 photographs that offer an insight into the daily running of a professional kitchen are also included. 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 Covers every aspect of cookery: the history and traditions of food and eating
978-0-600-62042-6
Cookery
Cookery, French.
Food
TX 349 / .L328 2009
