18 books like Larousse of Gastronomy
The Cooking of South-West France
Recipes for sauces, soups, salads, appetizers, main dishes, vegetables, and desserts capture the flavor of traditional and contemporary French cooking.
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Modern French culinary art
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Grand livre de cuisine
De vrais cours de cuisine à la maison ! Les chefs de l'école de cuisine Alain Ducasse vous livrent tous leurs secrets et leurs 200 meilleures recettes.De vrais cours de cuisine à la maison ! Les chefs de l'école de cuisine Alain Ducasse vous livrent tous leurs secrets et leurs 200 meilleures recettes.Détaillées en pas à pas illustrés dans un univers ludique, ces recettes sont accessibles à tous…
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French Country Cooking (Cookery Library)
A remarkable book ... food is treated with reverence, with understanding and, above all, with care' - Sunday Times Full of authentic recipes, this richly evocative book describes some of the splendid regional cookery of France. The food of each area has its own particular flavour, derived naturally from local resources. FRENCH COUNTRY COOKING shows the immense diversity of the cuisine through…
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An alphabet for gourmets
An Alphabet for Gourmets A playful, thoughtful, and delicious A to Z of M.F.K. Fisher’s food writing.In An Alphabet for Gourmets, M.F.K. Fisher creates a wide-ranging, whimsical, and profound miscellany of food that moves readers from A (for dining alone) to Z (zakuski, the classic accompaniments to a shot of Russian vodka), traversing a broad swath of human history, taste, and sensation along…
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The unprejudiced palate
First issued in 1948, when soulless minute steaks and quick casseroles were becoming the norm, The Unprejudiced Palate inspired a seismic culinary shift in how America eats. Written by a food-loving immigrant from Tuscany, this memoir-cum-cookbook articulates the Italian American vision of the good life: a backyard garden, a well-cooked meal shared with family and friends, and a passion for…
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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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Guide culinaire
This record includes reprints of the first American edition.
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Food fundamentals
"Food Fundamentals, 10th Edition" integrates the scientific principles of safe and nutritious food preparation with the basic techniques students need to work effectively with food. It introduces the scientific basis of current practices and procedures, and explains ingredients both as nutrient sources and as food product components. The effects of preparation techniques are discussed in the…
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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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The Alice B. Toklas Cook Book
"A collection of traditional French recipes... [and] memories of Paris... and of rural France, Spain, and America"--P. [4] of cover.
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Supercook
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La cuisinière de la campagne et de la ville, ou, Nouvelle cuisine économique ..
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Food and feeding
The present work is the outcome of two lectures on the Books of the Tuat, i.e., the Egyptian Underworld, or "Other World," which I had the honour to deliver at the Royal Institution in the spring of 1904, and it has been prepared at the suggestion of many who wished to continue their inquiries into the beliefs of the Egyptians concerning the abode of the departed, and the state of the blessed and…
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Delights and Prejudices (On Food)
viii, 337 p.: 24 cm
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A Book of Mediterranean Food
Long acknowledged as the inspiration for such modern masters as Julia Child and Claudia Roden, A Book of Mediterranean Food is Elizabeth David's passionate mixture of recipes, culinary lore, and frank talk. In bleak postwar Great Britain, when basics were rationed and fresh food a fantasy, David set about to cheer herself —and her audience— up with dishes from the south of France, Italy, Spain,…
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Traité de pâtisserie artisanale
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The art of eating
This book is the essence of M.F.K. Fisher, whose wit and fulsome opinions on food and those who produce it, comment upon it, and consume it are as apt today as they were several decades ago, when she composed them. Why did she choose food and hunger, she was asked, and she replied, 'When I write about hunger, I am really writing about love and the hunger for it, and warmth, and the love of it . .…
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