• Larousse Gastronomique

Larousse Gastronomique

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Since its first publication in 1938, Larousse Gastronomique has been an unparalleled resource for cooks of all levels. In one volume it presents the history of foods, eating, and restaurants, as well as cooking terms, techniques from elementary to advanced, a review of basic ingredients with advice on recognizing, buying, storing, and using them, biographies of important culinary figures and recom