Larousse Gastronomiques : the world's greatest culinary encyclopedia.

Material type: Text

TextPublication details: New York : Clarkson Potter Publishers, c2009Description: 1206 pages : color illustrations ; 27 cmISBN:

9780307464910

Subject(s):

FOOD -- ENCYCLOPEDIAS

LOC classification:

TX 349 .L37 2009

Summary: "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 where the finest food is created" -- From the publisher

Item type:

Books - Reference

Tags from this library: No tags from this library for this title. Log in to add tags.

Average rating: 0.0 (0 votes)

Holdings
Item type	Current library	Home library	Collection	Call number	Copy number	Status	Date due	Barcode
Books - Reference	National University - Manila	LRC - Main Reference	Hospitality Management	REF TX 349 .L37 2009 (Browse shelf(Opens below))	c.1	Available		NULIB000001916

Browsing LRC - Main shelves, Shelving location: Reference, Collection: Hospitality Management Close shelf browser (Hides shelf browser)

Previous		No cover image available				No cover image available		Next
Previous	REF TX 911.3.P4 .W35 2017 Study guide to accompany supervision in the hospitality industry /	REF TX 911.3.T73 .A73 2005 The encyclopedia of restaurant training : a complete ready-to-use training program for all positions in the food service industry /	REF TX 349 .B44 2010 The cook's encyclopedia : the ultimate guide for all cooks /	REF TX 349 .L37 2009 Larousse Gastronomiques : the world's greatest culinary encyclopedia.	REF TX 415 .H64 2014 The world atlas of coffee /	REF TX 531 .H55 2014 Guide notes in food safety and the hazard analysis critical control point (HACCP) : a reference handbook /	REF TX 819.A1 .F37 2018 The Science of spice : understand flavor connections and revolutionize your cooking /	Next

Includes index.

"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 where the finest food is created" -- From the publisher

There are no comments on this title.

to post a comment.