Larousse Gastronomique by Joël Robuchon
The World's Greatest Culinary Encyclopedia
This comprehensive culinary encyclopedia is a must-have for any food enthusiast or professional chef. It covers everything from cooking techniques, ingredients, and recipes to equipment, food histories, and culinary biographies. The book is renowned for its depth of knowledge, with entries contributed by a range of experts in the field. It's not just a cookbook, but a complete resource for anyone interested in the art and science of cooking.
- Published
- 1938
- Nationality
- French
- Length
- Very Long
- Pages
- 1200-1350
- Original Language
- French
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- Alternate Titles
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