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New Larousse Gastronomique - The World's Greatest Cookery Reference Book
  
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New Larousse Gastronomique - The World's Greatest Cookery Reference Book (Unknown Binding)
by Prosper Montagne (Author), Robert Courtine (Preface), Nina Froud (Author), Patience Gray (Author), Maud Murdoch (Author), Barbara Macrae Taylor (Translator)
5.0 out of 5 stars  (1 customer review)

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Product details

  • Unknown Binding: 1064 pages
  • Publisher: Hamlyn; Rev ed of "Larousse Gastronomique" edition (Oct 1977)
  • Language English
  • ISBN-10: 060036545X
  • ISBN-13: 978-0600365457
  • Average Customer Review: 5.0 out of 5 stars  (1 customer review)
  • Amazon.co.uk Sales Rank: 770,329 in Books (See Bestsellers in Books)
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  • Other Editions: Hardcover  |  All Editions

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1 of 1 people found the following review helpful:
5.0 out of 5 stars New Larousse Gastronomique, 24 Jul 2006
By David Green "Bugger Bognor" (Bognor Regis UK) - See all my reviews
(REAL NAME)   
Our local doctors surgery has a book case full of items donated
by patients and are for sale at 20p each.
I was really surprised to find a copy of the New Larousse Gastronomique published in 1960 from the French version first published in 1938 by Prosper Montagne.
Just open the book (over 1000 pages) and any culinary item you can think of can be found with a mouthwatering description and a simple recipe that you will want to experiment with.
Take for instance 'Omelette'- It is less difficult to prepare an omelette than it seems, observe the following points:
The flame must be very high.
Use an absolutely clean frying pan, in which nothing else is ever cooked.
Beat the eggs lightly and only at the last moment.
Do not use too much butter or fat.
Have confidence in yourself.- Then the method and recipe follows, so simple and yet exciting.
Did you know that a Marmite was a metal or earthenware covered pot or that their are at least 13 methods of preparing Tripe all in this dictionary of cuisine.
Vivid illustrations of cuts of pork English cuts, American cuts and French cuts.
Page 309 a black and white photograph from an 18th.c.oil titled
Le petit dejeuner- just a soup or coffee with milk in those days.
Do look for this masterpiece; everthing you ever needed to know
about food and wine and the pleasure of dining.
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