[PDF.76ub] Larousse Gastronomique: The Encyclopedia of Food, Wine & Cookery

Larousse Gastronomique: The Encyclopedia of Food, Wine & Cookery

[PDF.nj62] Larousse Gastronomique: The Encyclopedia of Food, Wine & Cookery

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 | #330635 in Books |  Crown Publishers |  1961 | Ingredients: Example Ingredients | Format: Illustrated | PDF # 1 |  2.50 x7.80 x10.30l,5.40 | File type: PDF | 1101 pages

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||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

The majority of the book is about French cuisine, and contains recipes for French dishes and cooking techniques. The first edition included few non-French dishes and ingredients; later editions include many more.

You can specify the type of files you want, for your gadget.Larousse Gastronomique: The Encyclopedia of Food, Wine & Cookery   |  Prosper Montagne. I have read it a couple of times and even shared with my family members. Really good. Couldnt put it down.

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