| #1786554 in Books | 1988-08-20 | Ingredients: Example Ingredients | Original language:English | PDF # 1 | File type: PDF | 1200 pages||8 of 8 people found the following review helpful.| Mandatory for serious cooks, but not an easy read|By rwizard|First, my comments are based on the 1961 edition, the first year that an English language version was made available in the US.
This is a book every serious cook should add to their reference library at some point. But, it is a reference work, and not something that you will use on a daily basis. The book|Language Notes|Text: English, French (translation)
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.
You can specify the type of files you want, for your device.Larousse Gastronomique | Prosper Montagne. A good, fresh read, highly recommended.
