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Larousse Gastronomique Recipe Collection
商品資訊
ISBN13：9780307336033
出版社：Clarkson Potter
作者：Peggy Porschen; Georgia Glynn Smith (PHT)
出版日：2006/03/28
裝訂：平裝
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Since its original publication in 1938, Larousse Gastronomique has withstood the test of time and trend to remain the world’s most authoritative culinary reference book.
Generations of serious cooks have turned to it for guidance that encompasses every fashion and taste, making its comprehensive collection of 2,500 classic recipes an indispensable resource. Recently updated, every one of these recipes has now been organized into four compact volumes to create a convenient and essential addition to every cook’s library.
The Larousse Gastronomique Recipe Collection includes:
‧Classic meat, poultry, and game recipes, from Boeuf Bourguignon and Osso Bucco a la Milanaise to Glazed Spare Ribs and Chicken Jambalaya
‧Quintessential fish and seafood dishes, including Lobster Thermidor, Salmon Koulibiac, Pike Quenelles Mousseline, and Grilled Shad with Sorrel
‧Landmark vegetable and salad recipes, such as Asparagus Mousse, Gratin Dauphinois, Mushroom Duxelles, and Corn Fritters
‧Timeless desserts, cakes, and pastries, from Charlotte a la Chantilly and Black Forest Gateau to Passion Fruit Sorbet and Danish Cherry Flan
Each volume of the Larousse Gastronomique Recipe Collection also includes recipes for basic pastries, condiments, garnishes, sauces, and more, turning this collection into a complete course in kitchen classics.
Generations of serious cooks have turned to it for guidance that encompasses every fashion and taste, making its comprehensive collection of 2,500 classic recipes an indispensable resource. Recently updated, every one of these recipes has now been organized into four compact volumes to create a convenient and essential addition to every cook’s library.
The Larousse Gastronomique Recipe Collection includes:
‧Classic meat, poultry, and game recipes, from Boeuf Bourguignon and Osso Bucco a la Milanaise to Glazed Spare Ribs and Chicken Jambalaya
‧Quintessential fish and seafood dishes, including Lobster Thermidor, Salmon Koulibiac, Pike Quenelles Mousseline, and Grilled Shad with Sorrel
‧Landmark vegetable and salad recipes, such as Asparagus Mousse, Gratin Dauphinois, Mushroom Duxelles, and Corn Fritters
‧Timeless desserts, cakes, and pastries, from Charlotte a la Chantilly and Black Forest Gateau to Passion Fruit Sorbet and Danish Cherry Flan
Each volume of the Larousse Gastronomique Recipe Collection also includes recipes for basic pastries, condiments, garnishes, sauces, and more, turning this collection into a complete course in kitchen classics.
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