Since its first publication in 1938, Larousse Gastronomique has been an unparalleled resource. In one volume, it presents the history of foods, eating, and restaurants; cooking terms; techniques from elementary to advanced; a review of basic ingredients with advice on recognizing, buying, storing, and using them; biographies of important culinary figures; and recommendations for cooking nearly everything. The new edition, the first since 1988, expands the book's scope from classic continental cuisine to include the contemporary global table, appealing to a whole new audience of internationally conscious cooks. Larousse Gastronomique is still the last word on bechamel and bearnaise, Brillat-Savarin and Bordeaux, but now it is also the go-to source on biryani and bok choy, bruschetta and Bhutan rice. Larousse Gastronomique" "is rich with classic and classic-to-be recipes, new ingredients, new terms and techniques, as well as explanations of current food legislation, labeling, and technology. User-friendly design elements create a whole new Larousse for a new generation of food lovers.
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同上..标注 3月9日于brookline家中看完。给朋友推荐了沪上餐厅反馈非常好助人为乐好周末..我自己还是回忆下阿姨的朋友吧。最近的体会--做饭和交易竟然是一回事..不入别人的套..只管套别人.完成了去年的计划 今年希望多读书。
评分同上..标注 3月9日于brookline家中看完。给朋友推荐了沪上餐厅反馈非常好助人为乐好周末..我自己还是回忆下阿姨的朋友吧。最近的体会--做饭和交易竟然是一回事..不入别人的套..只管套别人.完成了去年的计划 今年希望多读书。
评分同上..标注 3月9日于brookline家中看完。给朋友推荐了沪上餐厅反馈非常好助人为乐好周末..我自己还是回忆下阿姨的朋友吧。最近的体会--做饭和交易竟然是一回事..不入别人的套..只管套别人.完成了去年的计划 今年希望多读书。
评分同上..标注 3月9日于brookline家中看完。给朋友推荐了沪上餐厅反馈非常好助人为乐好周末..我自己还是回忆下阿姨的朋友吧。最近的体会--做饭和交易竟然是一回事..不入别人的套..只管套别人.完成了去年的计划 今年希望多读书。
评分同上..标注 3月9日于brookline家中看完。给朋友推荐了沪上餐厅反馈非常好助人为乐好周末..我自己还是回忆下阿姨的朋友吧。最近的体会--做饭和交易竟然是一回事..不入别人的套..只管套别人.完成了去年的计划 今年希望多读书。
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