Author: Robuchon, Joel (President). With the assistance of the Gastronomic Committee
Title: Larousse Gastronomique : The World's Greatest Culinary Encyclopedia
Publisher: Clarkson Potter/Publishers
Place: New York
Date: (2001)
Edition: 4th ptg (This edition, expands the book’s scope from classic continental cuisine to include the global table
ISBN: 0609609718
Pages: 1350+
Binding: Hardback
Condition: VERY GOOD very good dj
Illustrations: color
Photographs: color
Book Id: MAIN003035I
Details: Preface, index
Members of the Committee: Michel Creignou (Journalist), Jean Delaveyne (Chef, founder of Restaurant Le Camelia Bougival), Michel Guerard (Chef, Restaurant Les Pres d'Egenie, Eugenie-les-Bains), Pierre Herme (Confectioner, Paris), Robert Linxe (Founder, The House of Chocolate, Paris and New York), Elisabeth de Meurville (Journalist), Georges Pouvel (Professor of cookery; consultant on cookery techniques), Jean-Francois Revel (Writer), Pierre Troisgros (Chef, Restaurant Pierre Troisgros, Roanne), Alain Weill (Art expert; member of the National Council of Gastronomy).
About the book:Based on the work that was begun by Prosper Montagne in 1938 and has been updated regularly ever since. In one volume, it presents the history of foods, eating, and restaurants; cooking terms; techniques from elementary to advanced; a review of basic ingredients with advice on recognizing, buying, storing, and using them; biographies of important culinary figures; and recommendations for cooking nearly everything.