New Larousse Gastronomique
Author(s): Hamlyn
This reference work is a cookery encyclopedia, known for its authoritative and comprehensive account of the culinary world, past and present."
Product Information
EQUIPMENT; TABLE ARTS; CULINARY TECHNIQUES AND VOCABULARY; HOW TO STORE AND PRESERVE FOOD; CHEMICAL AND MOLECULAR GASTRONOMY; NUTRITION; RULES; MEAT, CURED MEAT AND POULTRY; FISH, SHELLFISH AND CRUSTACEANS; FRUIT AND VEGETABLES; GROCERY; SPICES; AROMATIC HERBS; CREAM AND EGGS; BAKERY; PATISSERIE AND SWEETS; CHOCOLATE; NON ALCOHOLIC DRINKS; COCKTAILS AND ALCOHOL; WINE AND WINE MAKING; FRENCH REGIONS; FOREIGN COUNTRIES: EUROPE FOREIGN COUNTRIES: NON-EUROPEAN
General Fields
- :
- : Octopus
- : Hamlyn
- : 01 November 2009
- : 257mm X 227mm
- : books
Special Fields
- : Hamlyn
- : Hardback
- : en
- : 641.503
- : near fine
- : 1592 photographs, 18 illustrations