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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.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 is beef bourgeoise prepared in Larousse Gastronomique?
Among these, there's the recipe for beef bourgeoise, which according to Larousse Gastronomique is prepared by marinating the meat in white wine, then cooking it with a foot of veal. Halfway through cooking, the beef is removed and put it in a saucepan, adding slices of carrots and glazed onion, before finishing off.