New concise Larousse gastronomique - Jol Robuchon

Larousse Gastronomique, the world's classic culinary reference book, is known worldwide for its authoritative and comprehensive collection of recipes. Originally created by Prosper Montagn 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 and serious gastronome alike.Without the exaggeration and extravagant distractions of many of today's cookery titles, New Concise Larousse Gastronomique contains recipes, tips, cooking styles and origins for almost every dish in history. Developments in appliances, nutrition and culinary knowledge are all included.Packed with fascinating and tips, this concise edition remains faithful to Prosper Montagn's original ideal: that a culinary panorama of the present day and a history of gastronomy could be created as a single work of reference.