[DOWNLOAD]PDF Larousse Gastronomique: The World's Greatest Culinary Encyclopedia, Completely Revised and Updated

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Larousse Gastronomique The World's Greatest
Culinary Encyclopedia, Completely Revised and
Updated
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Larousse Gastronomique The World's Greatest
Culinary Encyclopedia, Completely Revised and
Updated
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Description
Larousse Gastronomique has been the foremost
resource of culinary knowledge since its initial
publication in 1938. Long revered for its
encyclopedic entries on everything from cooking
techniques, ingredients, and recipes to
equipment, food histories, and culinary biographie
s, it is the one book every professional chef and
avid home cook must have on his or her kitchen
shelf. In fact, Julia Child once wrote, quotIfI
were allowed only one reference book in my
library, Larousse Gastronomique would be it,
without question.quotTheculinary landscape has
changed dramatically in the last decade,
prompting a complete revision of this classic
work. Larousse Gastronomique has now been updated
to add the latest advancements that have forever
changed the way we cook, including modern
technological methods, such as sous-vide cooking
and molecular gastronomy. All-new color
ingredient- identification photographs give this
edition a fresh, elegant look. And for the first
time, Larousse features more than 400 reportage
photos8211cadid images of upscale restaurants
from around the world8211tht give
behind-the-scenes access into the kitchens where
the finest food is created. Dozens of new
biographies of people who have made significant
contributions to the food world debut in this
revision, including such luminaries as Ferran
Adri224 Daniel Boulud, Alice Waters, Gaston
Len244tre Thomas Keller, James Beard, and Julia
Child.With entries arranged in encyclopedic
fashion, Larousse Gastronomique is not only
incredibly user-friendly, but it is also a
fantastic read for anyone who loves food. Skip
from Roasting to Robert (a classic French sauce),
and then to Robiola (the Italian cheese) or go
from Sake to Salad8211wih dozens of
7
recipes8211an on to Salamander, a type of oven
used in professional kitchens for caramelizing
(and named after the legendary fire-resistant
animal). An index at the end of the book of all
3,800 recipes for cuisines from around the world
makes it easy to find a myriad of preparations
for any ingredient (eggs or chicken, for example)
or type of dish (such as cakes or sauces).The
unparalleled depth and breadth of
information8211frm the traditional to the
cutting-edge8211mae this newest edition of
Larousse Gastronomique indispensable for every
cook.