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Larousse Gastronomique - Prosper Montagné

Boxed, Slipcased or Casebound Published: 5th October 2009
ISBN: 9780600620426
Number Of Pages: 1152

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Product Description

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.

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Internationally regarded best ever cookery book.

5

Magnificent all encompassing book about cooking, ingredients and techniques. Encyclopaedic reference book with illustrations and photos to lighten the read.

Geelong

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The french cookery bible

5

I bought this for my sister who has a very large cookbook collection but it doesn't contain this, my mothers go to cookbook from our childhood.

Melbourne

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A beautiful book

5

This reference has become a staple in our home. Such a lovely way to learn about food and techniques without having to consult the internet.

Ballarat

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Awesome wonderful service!

5

Have bought many books from Booktopia, excellent service. Huge selection. Highly recommend!

Melbourne Australia

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All is great! Where does one begin?

5

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!

Cairns

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A celebration of french cooking

5

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

Queenlsand

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Larousse Gastronomique

5.0 6

100.0

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