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The World's Greatest Culinary Encyclopedia (Record no. 226313)

MARC details
000 -LEADER
fixed length control field 02689nam a22001697a 4500
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
ISBN 9780307464910
082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 9789386867037
Author Mark GAS
100 ## - MAIN ENTRY--AUTHOR NAME
Author Name Gastronomique,L.
245 ## - TITLE STATEMENT
Title The World's Greatest Culinary Encyclopedia
250 ## - EDITION STATEMENT
Edition 1
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT)
Place of publication New York
Name of publisher Clarkson Potter
Year of publication 2009
300 ## - PHYSICAL DESCRIPTION
Number of Pages 1206
Accompanying material HB
500 ## - GENERAL NOTE
Bill No IN-214537
Bill Date 2025-02-11
520 ## - SUMMARY, ETC.
Summary, etc Larousse Gastronomique has been the foremost resource of culinary knowledge since its initial publication in 1938. Long revered for its encyclopedic entries on everything from cooking techniques, ingredients, and recipes to equipment, food histories, and culinary biographies, it is the one book every professional chef and avid home cook must have on his or her kitchen shelf. In fact, Julia Child once wrote, "If I were allowed only one reference book in my library, Larousse Gastronomique would be it, without question."The culinary landscape has changed dramatically in the last decade, prompting a complete revision of this classic work. Larousse Gastronomique 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 for the first time, 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 where the finest food is created. Dozens of new biographies of people who have made significant contributions to the food world debut in this revision, including such luminaries as Ferran Adrià, Daniel Boulud, Alice Waters, Gaston Lenôtre, Thomas Keller, James Beard, and Julia Child.With entries arranged in encyclopedic fashion, Larousse Gastronomique is not only incredibly user-friendly, but it is also a fantastic read for anyone who loves food. Skip from Roasting to Robert (a classic French sauce), and then to Robiola (the Italian cheese); or go from Sake to Salad–with dozens of recipes–and on to Salamander, a type of oven used in professional kitchens for caramelizing (and named after the legendary fire-resistant animal). An index at the end of the book of all 3,800 recipes for cuisines from around the world makes it easy to find a myriad of preparations for any ingredient (eggs or chicken, for example) or type of dish (such as cakes or sauces).The unparalleled depth and breadth of information–from the traditional to the cutting-edge–make this newest edition of Larousse Gastronomique indispensable for every cook.<br/>
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Koha item type Books
Holdings
Write Off Books Lost status Home library Current library Shelving location Date of Accessioning Vendor Name Price Full call number Accession Number Cost, replacement price Department_2 Koha item type Department
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