Larousse Gastronomique is the world's classic culinary reference book, with over 35,000 copies sold in the UK alone. Larousse is known and loved for its authoritative and comprehensive collection of recipes. Here it is brought up to date for 2009 in an attractive edition containing over 900 new colour and black and white photographs. All chapters have been read and edited by field specialists, and 85 biographies of chefs have been added. Entries have also been regrouped for increased accessibility.Originally created by Prosper Montagnè and published in 1938, this essential addition to any kitchen has withstood the test of time and become an invaluable source of information for every enthusiastic cook. Without the exaggeration and extravagant distractions of many of today's cookery titles, New Larousse Gastronomique contains recipes, tips, cooking styles and origins for almost every dish in history.
THE LA VARENNE COOKING COURSE
ANNE WILLAM
WILLIAM MORROW/HARPER COLLINS PUBLISHERS
Famous Vegetarians and Their Favorite Recipes
RYNN BERRY
BOOK FAITH INDIA
Ayurvedic Cooking
RAMESH PATEL
MOTILAL BANARSIDASS PUBLISHERS PVT. LTD.
The Story of Food An Illustrated History of Everything We Eat
GILES COREN
DK/PENGUIN RANDOM HOUSE GROUP
Ayla A Feast of Nepali Dishes from Terai Hills and Himalayas
SANTOSH SHAH
Vegetables The Indian way
CAMELLA PANJABI
PENGUIN RANDOM HOUSE GROUP
The Food Book The Stories Science and History of What We Eat
The Science of Flavour
DK
Monsoon Delicious Indian Recipes for Every Day and Season
ASMA KHAN
The UCSD Healthy Diet for Diabetes A Comprehensive Nutritional Guide and Cookbook
SUSAN ALGERT
HOUGHTON MIFFLIN HARTCOURT PUBLISHING COMPANY/HARPER COLLINS PUBLISHERS LIMITED
Fill up your details to notify you when this book will be available