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New Larousse Gastronomique

"Larousse Gastronomique", the world's classic
culinary reference book, is known for its
authoritative and comprehensive collection of
recipes. Here it is br...

"Larousse Gastronomique", the world's classic
culinary reference book, is known for its
authoritative and comprehensive collection of
recipes. Here it is brought up to date for 2009
in an attractive edition containing over 900 new
colour and black and white photographs. All
chapters have been read and edited by field
specialists, and 85 biographies of chefs have
been added. Entries have also been regrouped for
increased accessibility. Originally created by
Prosper Montagne and published in 1938, this
essential addition to any kitchen has withstood
the test of time and become an invaluable source
of information for every enthusiastic cook.
Without the exaggeration and extravagant
distractions of many of today's cookery titles,
"New Larousse Gastronomique" contains recipes,
tips, cooking styles and origins for almost
every dish in history.

Já notar vefkökur til að bæta notendaupplifun á vefsíðunni og greina umferð um hana. Einnig hefur Já uppfært persónuverndarstefnu sína. Nánar um stefnuna og vefkökur hér.
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