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Author
Language
English
Description
"Combining serious and meticulously researched fact with entertaining and witty commentary, it has been deemed unique by chefs and reviewers around the globe. It contains both a comprehensive catalogue of food stuffs--biscuits named after battles and divas; body parts from toe to cerebellum; breads from Asia to the Mediterranean--and a richly allusive account of the culture of food, whether expressed in literature and cookery books, or as dishes peculiar...
Pub. Date
[2009]
Edition
First American edition.
Language
English
Description
"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 world--that give behind-the-scenes access into the kitchens...
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