The New Larousse Gastronomique: The Encyclopedia of Food, Wine & Cookery

The New Larousse Gastronomique: The Encyclopedia of Food, Wine & Cookery

Language: English

Pages: 1064

ISBN: 0517531372

Format: PDF / Kindle (mobi) / ePub

The New Larousse Gastronomique: The Encyclopedia of Food, Wine & Cookery

Language: English

Pages: 1064

ISBN: 0517531372

Format: PDF / Kindle (mobi) / ePub


Revised and updated with many new entries, illustrations and charts, this edition covers almost every ingredient and cooking style in history past and present, from abaisse to zuppa inglese. The encyclopedia features detailed information and maps of the wine producing regions of the world, including New World producers such as Chile and Australia. It also includes advice on using appliances; recipes and developments in nutrition.

Piece of Cake Paleo - Effortless Paleo Bread Recipes

Pillsbury the Big Book of More Baking with Refrigerated Dough

Cooking in Cajun Country

Paula Deen's Southern Cooking Bible: The New Classic Guide to Delicious Dishes with More Than 300 Recipes

Nonna's House: Cooking and Reminiscing with the Italian Grandmothers of Enoteca Maria

Brassicas: Cooking the World's Healthiest Vegetables: Kale, Cauliflower, Broccoli, Brussels Sprouts and More

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

dish. ovenware a large meat in pieces of pieces of meat in a large ovenware dish. sauce' Boil down down the meat. Boil garnish on of the on top top of Put aa garnish Put the meat. the sauce, in cooking in the cookjng Complete the ragofit. Complete pour over over the the ragoût. and pour strain and strain dish uncovered. uncovered. the dish with the hours, with for 1l]t hours, the oyen oven for the bourBourgeoise, bourragofits: Bourgeoise, beef ragoûts: for beef suitable for Garnishes suitable

un der the the old old r6gime régime to to describe describe the the service service which which dealt dealt with with the the kitchens kitchens of of the the kings,,at royal household. These These services, services, under under certain certain kings, at royal household. of whom times times employed employed over over 500 500 people people (most (most of whom worked worked for for conexclusively conThey were only months in in the the year). year). They were exclusively only six six months from

chief town in France. France. among the best in The The cuisine caisine of of this area is said to be among and ail all for its its crayfish, crayfish, and Nantua, celebrated for Nantua, in in particular, isis celebrated there. The The found there. the are to to be be found famous cheeses of Burgundy are the famous cheeses of plump capons, chickens, ducks ducks markets capons, chickens, choice plump markets are are full full of of choice pike abound abound in in and pike and lamb. Trout Trout and

the best in France. France. poultry best in ground and In Morvan, Morvan, ground game abounds. and winged winged game abounds. The In The woodwoodcock of of the the Dombes Dombes marshes marshes isis unrivalled. unrivalled. cock ponds, rivers In the rivers and the ponds, pike, char, and streams, In streams, pike, char, trout, trout, trout and and crayfish crayfish are are found. salmon trout found. The The escargots salmon escargots of of Burgundy are are most most succulent. Burgundy succulent.

leaves for for 22 minutes minutes in in salted boiling salted boiling oz.) water. Orain, Drain, dip dip in in cold pound in cold waler, water, dry, dry, and and pound in aa lllortar mortar water. g. (7 (7 OZ., with 200 200 g. oz., seant cup) fresh fresh butter. scant cup) butter. Rub Rub through fine through aa fine with sieve. sieve. Uses. Addition Addition to to various various sauces, garnish for sauces, and and garnish for cold cold Uses. hors-deuvre, especially (see HORSespecially Canapé.~

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