Larousse gastronomique / with the assistance of the gastronomic committee president Joël Robuchon.
Contributor(s): Robuchon, Joël
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Material type: 
BookPublisher: London : Hamlyn, 2009Edition: [New edition].Description: 1206 p. : ill. (some col.), col. maps ; 27 cm.Content type: text | still image Media type: unmediated Carrier type: volumeISBN: 9780600620426 (hbk.); 0600620425 (hbk.).Subject(s): Gastronomy -- Encyclopedias | Cooking -- Encyclopedias | Food -- Encyclopedias | Food and Drink | National & regional cuisine | General cookery & recipes | Cookery / food & drink etcDDC classification: 641.5 LAR | Item type | Current library | Call number | Status | Barcode | |
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| 2 hour loan | MTU Kerry North Campus Library Desk Loan | 641.5 LAR (Browse shelf(Opens below)) | Available | 38888000888887 |
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| 641.22 KOL Exploring wine / | 641.22 ZRA Kevin Zraly's windows on the world complete wine course. | 641.5 GRI Le répertoire de la cuisine / | 641.5 LAR Larousse gastronomique / | 641.5 LET The larder chef : food preparation and presentation / | 641.5 MAR Basic cookery : fundamental recipes and variations / | 641.5 MYH Modernist cuisine at home / |
Enhanced descriptions from Syndetics:
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 Montagnè 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.
In slip case.
Includes index.
Formerly CIP. Uk
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 crusaceans -- Fruit and vegatables -- Grocery Spice -- Aromatic Herbs -- Cream and eggs -- Bakery -- Patisserie and sweets -- Chocolate -- Non alcoholic drinks -- Cocktails and alcohol -- Wine ane wine making -- French Regions -- Foreign Countries: Europe -- Foreign Countries: Non-European
This reference work is a cookery encyclopedia, known for its authoritative and comprehensive account of the culinary world, past and present.
Translated from the French.