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Larousse Gastronomique by Larousse Editors

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Notes about this book

  • L.Nightshade on January 24, 2012

    My edition is 1961! I cannot find some of the recipes that are in the EYB index anywhere in the book. It must have changed over the years.

  • rezpeni on March 29, 2011

    Which version of Larousse is this? It does not match the cover of the most recent 2009 edition. I think there have been four editions. http://en.wikipedia.org/wiki/Larousse_Gastronomique

  • nomadchowwoman on January 07, 2010

    The encyclopedia of classic French cuisine, a must-have reference book for my collection. (My husband gave me this years ago, when he was wooing me, and it helped win my heart.)

Notes about Recipes in this book

  • Sea bream with preserved lemon (Daurade au citron confit)

    • eeeve on November 30, 2014

      What a tasty way to prepare this fish - it looks great when it comes out of the oven, is really simple and quick to do, and not even very expensive. A real winner.

  • Lemon sorbet (Sorbet au citron)

    • Applepie24 on February 15, 2015

      This recipe requires you to make a syrup first, and then 2hours of infusion time before freezing time is added.

  • Sorrel omelette (Omelette à l'oseille)

    • ellabee on March 01, 2015

      p. 395, bottom right. Either incorporate lightly sauteed chiffonade of sorrel into the beaten eggs before cooking, or make a sauce of them bound with cream and dress the omelet with it. Chose the latter, and added a bit of grated Parmesan to the omelet as it firmed. Flavor of sauce seemed to deepen after a while, so next time made it a half-hour or so ahead and it was even better. The color and taste of spring while the snow and ice slooooowly melt.

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Publishers Text

Concise Larousse Gastronomique is the classic cookery encyclopaedia, known worldwide for its authoritative and comprehensive account of the culinary world, past and present. Larousse Gastronomique is an invaluable source of information for the enthusiastic cook and serious gastronome alike, providing culinary panorama of the present day and history of gastronomy in a single work of reference. Covering nearly every ingredient and cooking style in history; advice on using appliances; recipes; and developments in nutrition this paperback edition holds all the answers. - Nutritional Information. - Over 5000 entries. - Tips and advice on cooking techniques.

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