New concise larousse gastronomique : the culinary classic / with the assistance of the Gastronomic Committee President Joel Robuchon.
Material type: TextPublication details: London : Bounty Books, 2012Description: viii, 1312p. 23cmISBN:- 9780753721506
- TX 349 .N420 2012
Item type | Current library | Call number | Status | Date due | Barcode | |
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Reference | Aklatang Emilio Aguinaldo-Information Resource Center Reference | TX 349 .N420 2012 (Browse shelf(Opens below)) | Not for loan | 3AEA2013000383 |
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TX 349 .L112p 2008 The Prentice Hall essentials dictionary of culinary arts / | TX 349 .L328 2000 Larousse gastronomique / | TX 349 .L328 2009 Larousse gastronomique / | TX 349 .N420 2012 New concise larousse gastronomique : the culinary classic / | TX 349 .Ox22 2013 v.1 The Oxford encyclopedia of food and drink in America / | TX 349 .Ox22 2013 v.2 The Oxford encyclopedia of food and drink in America / | TX 349 .Ox22 2013 v.3 The Oxford encyclopedia of food and drink in America / |
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 .
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