This new edition of "Larousse Gastronomique" has been totally rewritten and expanded by Robert J. courtine, the gastronomy editor of France's "Le Monde, " to reflect contemporary sensibility. There are now many more wine entries (all major wine-producing countries are covered) and there is a much greater emphasis on international cuisines. For example, "Larousse" now has extensive sections on Chinese and Japanese cooking, as well as recipes for such American regional dishes as banana splits. Also included are sections on ...
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This new edition of "Larousse Gastronomique" has been totally rewritten and expanded by Robert J. courtine, the gastronomy editor of France's "Le Monde, " to reflect contemporary sensibility. There are now many more wine entries (all major wine-producing countries are covered) and there is a much greater emphasis on international cuisines. For example, "Larousse" now has extensive sections on Chinese and Japanese cooking, as well as recipes for such American regional dishes as banana splits. Also included are sections on new culinary applicances such as the microwave oven and the food processor and the latest in nutritional information. The illustrations have been completely redone and, for the first time, "Laroussee Gastronomique" is now fully in color.
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Seller's Description:
The cover has visible markings and wear. The dust jacket is in rough shape, shows significant wear. This book is in GOOD condition. The cover and spine are solid, though they do show minor wear. The interior pages may have limited markings or highlighting. The previous owner may have put their name in the inside front cover. Ships only in the US using Safe and Secure Bubble Mailer! This book has received some water damage. Some of the pages may be wavey or slightly stained, but still legible and in fairly good condition.
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Good in good dust jacket. This is a used book in good condition and may show some signs of use or wear. This is a used book in good condition and may show some signs of use or wear.
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Fair. An acceptable and readable copy. All pages are intact, and the spine and cover are also intact. This item may have light highlighting, writing or underlining through out the book, curled corners, missing dust jacket and or stickers.
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Fair. The pages are sun faded and slightly yellowing The dust jacket is in rough shape, shows significant wear/water damage. This is a hardcover copy There is staining on the text block edges The book is slightly cocked Fast Shipping-Each order powers our free bookstore in Chicago and sending books to Africa!
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Acceptable. May have underlining, highlighting, margin notes, remainder marks, inscriptions, book plates, tears, significant wear, and/or a missing box or discs. Damaged item.
Have planned to purchase this book for years. I have coveted a copy owned by a friend. The price was right and the condition of the book is excellent.
Susanalexis
Dec 17, 2009
Wonderful, fabulous Book
I was thrilled when I received this book and it was in excellent condition. The pages have everything you want to know about cooking, cooking terms, menus, recipes, and items that you wouldn't normally find in the common grocery store. It would take many years to cook everything that is included in this encyclopedia of cooking. So very happy I made this my choice.
SweettheaCakes
Mar 25, 2009
The Ultimate Reference
Larousse Gastronomique is the definitive reference work for chefs and cooks interested in the classic European traditions, and presents an exhaustive range of information on its subjects.
This is an ultimate resource, covering two or three hundred years in the history of food, complete with recipes of even the most absurd old-fashioned dishes. There are art reproductions, stories of the great chefs, detailed analysis of every ingredient and dish; and recent editions include a great deal of world cuisine information too.
It is endlessly fascinating - just flip it open and you will be absorbed. I have just opened it to ?Honey? - Larousse tells me the amounts of water and sugar it contains, the varieties of imported honeys, how color is determined by the source flowers; how in ancient times honey was a symbol of wealth and happiness, used as both food and offering; how the Romans used it as a confectionary and condiment with a variety of foodstuffs, including pork with honey, mead, gingerbread; how to make grog; how it is a replacement for saltpetre in pickling brine; and so on - just to give an idea of its range.
This is a must-have on any foodie's bookshelf, and of course thoroughly recommended.