“Der” große Larousse Gastronomique

das Standardwerk für Küche, Kochkunst, Esskultur ; 4000 Einträge, 2500 Rezepte ; [die weltweit größte Koch-Enzyklopädie]
Author: Inken Kloppenburg
Publisher: N.A
ISBN: 9783884729007
Category:
Page: 1023
View: 7385
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Larousse Gastronomique

The World's Greatest Culinary Encyclopedia
Author: Larousse (Firm)
Publisher: Clarkson Potter Publishers
ISBN: 9780609609712
Category: Cooking
Page: 1350
View: 7552
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An American edition of the world-famous culinary dictionary and cookbook contains international recipes in addition to information on cooking terms, foods, notable individuals, and the varieties of French wines and cheeses.

The new Larousse gastronomique

the encyclopedia of food, wine & cookery
Author: Prosper Montagné,Charlotte Snyder Turgeon
Publisher: Crown
ISBN: N.A
Category: Cooking
Page: 1064
View: 7341
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Larousse Gastronomique

The World's Greatest Culinary Encyclopedia
Author: Joël Robuchon
Publisher: Hamlyn (UK)
ISBN: 9780600620426
Category: Cooking
Page: 1206
View: 4613
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Larousse Gastronomique is the world's classic culinary reference book, with over 35,000 copies sold in the UK alone. Larousse is known and loved for its authoritative and comprehensive collection of recipes. Here it is brought up to date for 2009 in an attractive edition containing over 900 new colour and black and white photographs. All chapters have been read and edited by field specialists, and 85 biographies of chefs have been added. Entries have also been regrouped for increased accessibility.Originally created by Prosper Montagnè and published in 1938, this essential addition to any kitchen has withstood the test of time and become an invaluable source of information for every enthusiastic cook. Without the exaggeration and extravagant distractions of many of today's cookery titles, New Larousse Gastronomique contains recipes, tips, cooking styles and origins for almost every dish in history.

New Larousse Gastronomique


Author: N.A
Publisher: Hachette UK
ISBN: 0600635872
Category: Cooking
Page: 1216
View: 7045
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Larousse Gastronomique is the world's classic culinary reference book, with over 35,000 copies sold in the UK alone. Larousse is known and loved for its authoritative and comprehensive collection of recipes. Here it is brought up to date for 2009 in an attractive edition containing over 900 new colour and black and white photographs. All chapters have been read and edited by field specialists, and 85 biographies of chefs have been added. Entries have also been regrouped for increased accessibility.Originally created by Prosper Montagnè and published in 1938, this essential addition to any kitchen has withstood the test of time and become an invaluable source of information for every enthusiastic cook. Without the exaggeration and extravagant distractions of many of today's cookery titles, New Larousse Gastronomique contains recipes, tips, cooking styles and origins for almost every dish in history.

Cookbooks

Larousse Gastronomique, the Bacon Cookbook, Everything Tastes Better with Bacon, the Blt Cookbook, Bacon
Author: Source Wikipedia
Publisher: University-Press.org
ISBN: 9781230564159
Category:
Page: 56
View: 3257
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Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Commentary (books not included). Pages: 54. Chapters: Larousse Gastronomique, The Bacon Cookbook, Everything Tastes Better with Bacon, The BLT Cookbook, Bacon: A Love Story, I Love Bacon!, Apicius, American Cookery, Cooking Guide: Can't Decide What to Eat?, Irena Chalmers, The Fine Art of Mixing Drinks, Company's Coming, Seduced by Bacon, What's Cooking? with Jamie Oliver, The Joy of Cooking, Chinese Food in Minutes, Mastering the Art of French Cooking, Mrs Beeton's Book of Household Management, Chinese Food Made Easy, The French Chef, The Compleat Housewife, Shaberu! DS Ory ri Navi, Ratner's, The Closet of the Eminently Learned Sir Kenelme Digbie Kt. Opened, Food Lover's Companion, La cuisine en dix minutes, A Gift to Young Housewives, Francois Massialot, Le guide culinaire, Sisters Family Cookbook, Le Cuisinier Imperial, Fork Me, Spoon Me, Baking With Julia, The Alice B. Toklas Cookbook, I'd Rather Be Baking Cookies: A Collection of Recipes from Lisa MacLeod and Friends, Mrs. Mary Eales's Receipts, The Way To Cook, The Redwall Cookbook, Gastronomicon, Momofuku, The Barbecue Bible, A Cook's Tour, Art of Cookery, Specialites de la Maison, Moosewood Cookbook, American Sandwich: Great Eats from All 50 States, The Best Recipe, Le Repertoire de la Cuisine, Manifold Destiny, Cook and Enjoy It, La cuisine pour tous, Il cucchiaio d'argento, Family cookbooks, Boston Cooking-School Cook Book, La bonne cuisine de Madame E. Saint-Ange, Bacon and Hams, USENET Cookbook, More-with-Less Cookbook, Siuijeonseo, The Grocer's Encyclopedia, Julia's Kitchen Wisdom, Eumsik dimibang, Betty Crocker Cookbook, Armed Forces Recipe Service, Edmonds Cookery Book, Cuisines of the Axis of Evil and Other Irritating States, The Ultimate Beer Lover's Cookbook, The English and Australian Cookery Book, The Eat-A-Bug Cookbook, Il talismano della felicita, 1080...

Larousse Gastronomique

Recipe Collection
Author: Larousse (Firm),Prosper Montagne
Publisher: Hamlyn
ISBN: 9780600611585
Category: Cooking
Page: 1500
View: 7678
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Is known worldwide for its authoritative and comprehensive collection of recipes. Originally created by Prosper Montagne and published in 1938, Larousse Gastronomique is an invaluable source of information for the enthusiastic cook and serious gastronome alike.

Larousse Gastronomique

Recipe Collection. Vegetables & salads
Author: Larousse (Firm)
Publisher: Clarkson Potter Publishers
ISBN: 9780307336033
Category: Cooking
Page: 1536
View: 362
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Featuring some 2,500 recipes from the classic food reference, the Larousse Gastronomique, this boxed set is organized into four useful volumes--Meat, Poultry, and Game; Fish and Seafood; Vegetables and Salads; Desserts--for a perfect addition to any cook's library. 15,000 first printing.

The Concise Larousse Gastronomique

The World's Greatest Cookery Encyclopedia
Author: Prosper Montagne
Publisher: N.A
ISBN: 9780600600091
Category: Cooking
Page: 1436
View: 2909
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New Concise Larousse Gastronomique

The Culinary Classic
Author: Joël Robuchon
Publisher: Hamlyn (UK)
ISBN: 9780600616986
Category: Cooking
Page: 1312
View: 5294
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Larousse Gastronomique, the world's classic culinary reference book, is known worldwide for its authoritative and comprehensive collection of recipes. Originally created by Prosper Montagné and published in 1938, this essential addition to any kitchen has withstood the test of time and become an invaluable source of information for every enthusiastic cook and serious gastronome alike.Without the exaggeration and extravagant distractions of many of today's cookery titles, New Concise Larousse Gastronomique contains recipes, tips, cooking styles and origins for almost every dish in history. Developments in appliances, nutrition and culinary knowledge are all included.Packed with fascinating and tips, this concise edition remains faithful to Prosper Montagné's original ideal: that a culinary panorama of the present day and a history of gastronomy could be created as a single work of reference.

Der Geschmacksthesaurus

Ideen, Rezepte und Kombinationen für die kreative Küche
Author: Niki Segnit
Publisher: ebook Berlin Verlag
ISBN: 3827074835
Category: Cooking
Page: 544
View: 5653
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Warum schmeckt gerade Apfel und Zimt so gut zusammen, Käse und Weintraube oder auch Schokolade und Chili? Die Antwort darauf liefert Niki Segnit mit ihrem Geschmacksthesaurus: Sie teilt 99 Lebensmittel in verschiedene Kategorien wie senfig, erdig, fruchtig, paart sie miteinander und kommentiert die Ergebnisse in kleinen unterhaltsamen Beiträgen. Da wird Gurke mit Minze kälter als ein Auftragskillerpärchen und Avocado mit Limette zu Lee Hazlewood und Nancy Sinatra, die »Some Velvet Morning« singen, wobei Lee die samtige Avocadonote beisteuert und Nancy den hohen Limettenton, der die Weichheit genau dann durchdringt, wenn es allzu gemütlich wird. Mit literarischen Anekdoten, leckeren Rezepten und persönlichen Präferenzen ist der Thesaurus eine gelungene Mischung aus Aromalexikon, Kochbuch und Reisebericht und eignet sich als unterhaltsame Bettlektüre ebenso wie als ernstzunehmende Rezeptesammlung.

Concise Larousse Gastronomique


Author: N.A
Publisher: Bounty Books
ISBN: 9780753721506
Category:
Page: 1328
View: 4438
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Larousse gastronomique en espanol / Larousse Gastronomic in Spanish


Author: N.A
Publisher: Larousse Editorial
ISBN: 9788480169844
Category: Cooking
Page: 1280
View: 5176
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El “Larousse Gastronomique” , un libro de referencia, único en el mundo de la cocina y la gastronomía. Esta emblemática obra apareció por vez primera en 1938, en una edición de Prosper Montaigné. La versión en español está totalmente adaptada a la realidad de nuestro país y ha contado con un introductor de lujo: el chef Andoni Luis Aduriz, cuyo restaurante Mugaritz ostenta 3 estrellas de la Guía Michelin además de ser consderado el tercer mejor restaurante del mundo. La obra contiene más de 4 000 artículos, que responden a todo tipo de cuestiones: desde los productos a los utensilios o las épocas de consumo de determinados alimentos. Más de 3000 recetas se ofrecen en este libro, 400 de ellas están firmadas por los chefs más prestigiosos de la cocina internacional (Alain Ducasse, Pierre Hermé, Alain Dutournier, etc.) y española (Adrià, Arzak, Berasategui, Arola, Ruscalleda, Subijana, etc). Libro ilustrado con más de 600 fotografías, que incluyen platos, instrucciones “paso a paso”, procedimientos, etc. Dirigido a cocineros profesionales y aficionados. Amantes de los libros de alta calidad.

Larousse gastronomique en español


Author: N.A
Publisher: Ediciones Larousse Sa De Cv
ISBN: 9788483325278
Category: Cooking
Page: 1222
View: 7372
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Referencia única en materia de cocina y gastronomía, las páginas del 'Larousse gastronomique en español' presentan 3000 recetas, más de 400 firmadas por los más prestigiosos chefs de la cocina internacional (Alain Ducasse, Alain Dutournier, Pierre Hermé, Jacques Le Divellec, Joël Robuchon, entre otros) y española (Ferran Adrià, Andoni Luis Adúriz, Hilario Arbelaitz, Sergi Arola, Juan Mari Arzak, Martín Berasategui, Joaquín Koerper, Toño Pérez, Paquita y Lolita Rexach, Joan Roca, Carme Ruscalleda, Santi Santamaria, Gerhard Schwaiger, Pedro Subijana y Benjamín Urdiaín).

Rezepte für Manager


Author: Wilfried Pesch
Publisher: vdf Hochschulverlag AG
ISBN: 3728131814
Category:
Page: 158
View: 3854
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Grillen für Dummies


Author: Marie Rama,John F. Mariani
Publisher: John Wiley & Sons
ISBN: 3527705872
Category:
Page: 332
View: 1368
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Grillen gehört einfach zum Sommer dazu und ist mehr als eingelegtes Fleisch vom Metzger aufs Rost legen. Marie Rama und John Mariani weisen Sie in diesem Buch in die Kunst des Schwenkens, Barbecue und indirekten Grillens ein. Doch bevor das erste Steak oder die erste Tomate auf dem Grill landen, gilt es den Grill aufzubauen. Die Autoren stellen Ihnen die verschiedenen Grills für die unterschiedlichen Zwecke vor und verraten Ihnen, wie Sie ein ideales Grillfeuer anzünden. Damit Ihr Grillabend zu einem kulinarischen Erlebnis wird, finden Sie in diesem Buch neben vielen köstlichen Rezepten für Marinaden, Gewürzmischungen und Grillsoßen zahlreiche Tipps zur Zubereitung von Burgern, Spießen, Fisch, verschiedenen Fleischsorten, Gemüse und Salaten.