Keyword Analysis & Research: larousse gastronomic

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Frequently Asked Questions

What kind of book is the Larousse Gastronomique?

Larousse Gastronomique ( pronounced [la.ʁus ɡas.tʁɔ.nɔ.mik]) is an encyclopedia of gastronomy. The majority of the book is about French cuisine, and contains recipes for French dishes and cooking techniques. The first edition included few non-French dishes and ingredients; later editions include many more.

What foods can you make with Larousse Gastronomique?

Larousse Gastronomique is still the last word on béchamel and béarnaise, Brillat-Savarin and Bordeaux, but now it is also the go-to source on biryani and bok choy, bruschetta and Bhutan rice.

Who is the curator of the Larousse Gastronomique?

However, it wasn't until 1996 that there was a profound renewal of the Larousse Gastronomique, by a gastronomic committee chaired by chef Joël Robuchon, who signed the curatorship of the volume. It was then that the encyclopaedia entries increased, opening up to the food culture of other countries.

How many Larousse Gastronomique are there in the world?

Only 3 left in stock - order soon. Only 7 left in stock - order soon. Only 2 left in stock - order soon. Listen Playing... Paused You're listening to a sample of the Audible audio edition. Sorry, there was a problem loading this page. Try again.


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