New concise larousse gastronomique : the culinary classic /
New concise larousse gastronomique : the culinary classic /
with the assistance of the Gastronomic Committee President Joel Robuchon.
- London : Bounty Books, 2012
- viii, 1312p. 23cm.
Highlights the diversity of the world of food and cooking.Describes produce, ingredients, techniques and methods, traditions and where appropriate, innovations. Contains definitions and facts supported by practical information and recipes. Presents three hundred recipes with an overview of cooking past and present, and provides platform from which to create and explore the gastronomic future .
9780753721506
Cookery
Cookery, French.
Food
TX 349 / .N420 2012
Highlights the diversity of the world of food and cooking.Describes produce, ingredients, techniques and methods, traditions and where appropriate, innovations. Contains definitions and facts supported by practical information and recipes. Presents three hundred recipes with an overview of cooking past and present, and provides platform from which to create and explore the gastronomic future .
9780753721506
Cookery
Cookery, French.
Food
TX 349 / .N420 2012
