000			02123nam a2200325Ia 4500
001			134200
003			0000000000
005			20211104020253.0
008			010430s2009 nyua e 000 0 eng
020			_a978-0-600-62042-6
035			_a(AEA)0B383F8291BD458BB55E393AF158FFFD
040			_aAEA _cAEA
050			_aTX 349 _b.L328 2009
245		0	_aLarousse gastronomique / _cwith the assistance of the Gastronomic Committee, president Joel Robuchon.
260			_aLondon : _bHamlyn , _cc2009.
300			_a1206 p. : _bill. (some col.) _c27 cm.
520			_a advice on how to store and use ingredients
520			_a 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.
520			_a biographies of important chefs and people who have made an impact on the world of gastronomy
520			_a cooking terms
520			_a culinary techniques, such as filleting fish and making beurre blanc
520			_aCovers every aspect of cookery: the history and traditions of food and eating
650			_aCookery
650			_aCookery, French. _970382
650			_aFood
700			_aMontagne, Prosper, _9443
700			_aRobuchon, Joel, _999485
942			_cREF
999			_c72543 _d72543