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Larousse Gastronomique - Prosper Montagné

Boxed, Slipcased or Casebound

Published: 5th October 2009
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Larousse Gastronomique is the world's classic culinary reference book. Larousse is known and loved for its authoritative and comprehensive collection of recipes. Here it is brought up to date for 2009 in an attractive edition containing over 900 new colour and black and white photographs.

All chapters have been read and edited by field specialists, and 85 biographies of chefs have been added. Entries have also been regrouped for increased accessibility. Originally created by Prosper Montagne and published in 1938, this essential addition to any kitchen has withstood the test of time and become an invaluable source of information for every enthusiastic cook.

Without the exaggeration and extravagant distractions of many of today's cookery titles, New Larousse Gastronomique contains recipes, tips, cooking styles and origins for almost every dish in history.

REVIEW SNAPSHOT®

by PowerReviews
Larousse Gastronomique
 
5.0

(based on 2 reviews)

Ratings Distribution

  • 5 Stars

     

    (2)

  • 4 Stars

     

    (0)

  • 3 Stars

     

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Reviewed by 2 customers

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5.0

All is great! Where does one begin?

By 

from Cairns

About Me Avid Cook

Verified Buyer

Pros

  • A Really Good Conpendium
  • Great Ideas
  • Great Recipes
  • Informative
  • Well Written
  • Where To Begin

Cons

  • Heavy
  • Huge

Best Uses

  • Learning New Techniques
  • Reference
  • Trying New Dishes

Comments about Larousse Gastronomique:

It is difficult to know where to start, however the real beginning is knowing your need for your next creation and going to the right space!

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5.0

A celebration of french cooking

By 

from Queenlsand

About Me Avid Cook

Verified Buyer

Pros

  • Easy To Understand
  • Great Ideas
  • Great Recipes
  • Informative

Cons

    Best Uses

    • Learning New Techniques
    • Reference

    Comments about Larousse Gastronomique:

    Shows new ways to explore and use basic techniques that highlight French cuisine.
    Maximum importance is given to flavour and freshness.

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    EQUIPMENT; TABLE ARTS; CULINARY TECHNIQUES AND VOCABULARY; HOW TO STORE AND PRESERVE FOOD; CHEMICAL AND MOLECULAR GASTRONOMY; NUTRITION; RULES; MEAT, CURED MEAT AND POULTRY; FISH, SHELLFISH AND CRUSTACEANS; FRUIT AND VEGETABLES; GROCERY; SPICES; AROMATIC HERBS; CREAM AND EGGS; BAKERY; PATISSERIE AND SWEETS; CHOCOLATE; NON ALCOHOLIC DRINKS; COCKTAILS AND ALCOHOL; WINE AND WINE MAKING; FRENCH REGIONS; FOREIGN COUNTRIES: EUROPE FOREIGN COUNTRIES: NON-EUROPEAN

    ISBN: 9780600620426
    ISBN-10: 0600620425
    Audience: Professional
    Format: Boxed, Slipcased or Casebound
    Language: English
    Number Of Pages: 1152
    Published: 5th October 2009
    Publisher: Octopus Publishing Group
    Country of Publication: GB
    Dimensions (cm): 27.5 x 24.1  x 6.2
    Weight (kg): 3.567
    Edition Number: 1