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New Larousse Gastronomique (Anglais) Relié – 5 octobre 2009

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Larousse Gastronomique is the world's classic culinary reference book, with over 35,000 copies sold in the UK alone. 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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Couverture | Copyright | Extrait | Index | Quatrième de couverture
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Amazon.com: 14 commentaires
15 internautes sur 15 ont trouvé ce commentaire utile 
An essential reference and a great gift! Note there are two versions: British and USA 12 juillet 2013
Par J. M. Fitzpatrick - Publié sur Amazon.com
Format: Relié
If you're thinking about buying this book, note there are two versions published in English: this one - the British version- and an American one. This is relevant, taking into account the measures in the recipes.

Whichever version you buy, it is a comprehensive cooking reference, describing techniques as well as having a vast range of recipes.

This is a serious reference book, ideal for someone who is interested in food, or as a gift for someone who has that interest.
12 internautes sur 13 ont trouvé ce commentaire utile 
Excellent resource 25 décembre 2010
Par Jeremiah G. - Publié sur Amazon.com
Format: Relié
This edition is great and is a must have for the gastronomically inclined. The full color figures are illustrative and the individual articles are informative. Of course, this encyclopedia is very oriented toward French culinary knowledge and, consequently, the focus on many articles will be on specific types of, say, apples that are very uncommon in the US. That said, since early editions, it has become much more international and is consequently a helpful as well as fun reference material to consult or read over a nice Cognac (oddly enough this topic is not found in the book).
4 internautes sur 4 ont trouvé ce commentaire utile 
Excellent 26 mars 2012
Par B. Deakin - Publié sur Amazon.com
Format: Relié
This massive book is excellent. It covers just about everything you ever wanted to know about classical French cuisine, and then some. It's laid out like an encyclopedia and is easy to use despite the size. Should be on every serious cook's shelf.
4 internautes sur 4 ont trouvé ce commentaire utile 
Great Reference Book 23 août 2011
Par Gregg - Publié sur Amazon.com
Format: Relié Achat vérifié
I purchased this book as a reference for myself, and also purchased a copy as a gift for my brother who is a former chef. Anyone interested great food would cherish this book as a great reference book.
2 internautes sur 2 ont trouvé ce commentaire utile 
a friend recommended it as the best reference book for my son 7 janvier 2014
Par Juan Felipe Vidal - Publié sur Amazon.com
Format: Relié Achat vérifié
I find it very elegant and well printed. I got it because a chef friend recommended it as "The Bible" of anyone interested in learning about cooking and gastronomy. It was a gift for my 13 year old son. He is very excited with it.
Since we are in southamerica and we use the metric system, I thought it would be better to have the british version instead of the american (which has a white cover).
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