Larousse Gastronomique 4 Cookbooks by Joel Robouchon PDF eBooks

Larousse Gastronomique is the ultimate culinary reference for the serious
foodie and cook, whether a good home cook or a professional. It was never
intended for the person who does not already know something as basic as
what a flan case is (or how to boil water) nor for the person who lacks
the intelligence to observe that the book is arranged alphabetically, so
no cross reference to "flan case" is required. It is only necessary to
turn to f-l-a-n, alphabetically. Nor is "a list of ingredients" the truly
traditional way to write recipes. Even Gourmet magazine wrote recipes in
the paragraph style until the 1980s.

Larousse Gastronomique answers just about every culinary question you have
and describes everything you need to know to cook at a world class level
using real (not mass-produced processed) ingredients in the traditional way.
Not for the person who thinks a great recipe contains canned cream of X soup!

If you have already mastered the basics of real cookery and are ready to step
up to great cooking, this is the book for you.

2010 Super Puck 4

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