18 books like Grand dictionnaire de cuisine
Larousse gastronomique
Since its original publication, larouusse gastronomique has been one of the most important book in any food library. A combination of an encylopedia and a cookbook. Have been explained with pictures. I recommend.
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An alphabet for gourmets
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On food and cooking
Harold McGee's On Food and Cooking is a kitchen classic. Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. Now, for its twentieth…
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European Gastronomy into the 21st Century
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A guide for the greedy by a greedy woman
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Physiologie du goût
Jean-Anthelme Brillat-Savarin, Mayor of Bellay, cousin of Madame Recamier, Chevalier de l'Empire, author of A History of Duelling and a number of racy stories (unfortunately lost), whose sister died in her hundredth year having just finished a good meal and shouting loudly for her dessert, is now best known for his "Physiologie du Gout", which was first published in December 1825. The work has a…
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Hering's dictionary of classical and modern cookery
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Larousse of Gastronomy
"Has now been updated to add the latest advancements that have forever changed the way we cook, including modern technological methods, such as sous-vide cooking and molecular gastronomy. All-new color ingredient-identification photographs give this edition a fresh, elegant look. And...Larousse features more than 400 reportage photos--candid images of upscale restaurants from around the…
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How to Eat
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Supercook
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Le répertoire de la cuisine
First published in 1914, _Le Repertoire de La Cuisine_ is an international culinary treasure written by Escoffier's very own student, Louis Saulnier. The Repertoire, as it is commonly known, is a shorthand guide to the cuisine of the master. This edition includes a special insert with introductory remarks from distinguished chef Jacques Pepin; the late George Lang, renowned food consultant; as…
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A treatise of the materia medica
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Is There a Nutmeg in the House?
A direct sequel to bestselling AN OMLETTE AND A GLASS OF WINE, this anthology contains a selection of Elizabeth David's journalistic and occasional writing as well as material from her files, letters and notes, none of which has appeared in any of her nine previous books. This book is characterized by her famous elegance and wit, and, of course, her passion for food: its history, myriad…
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Food fundamentals
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The unprejudiced palate
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Food and feeding
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Food in history
Surveys the evolution of man's diverse gastronomic habits, customs, and traditions against their cultural and historical background.
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Lectin Free Cookbook
Lectin Free Cookbook
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