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The New Larousse Gastronomique

The majority of the book is about French cuisine, and contains recipes for French dishes and cooking techniques.
Revised and updated with many new entries, illustrations and charts, this edition covers almost every ingredient and cooking style in history past and present, from abaisse to zuppa
inglese. The encyclopedia features detailed information and maps of the wine producing regions of the world, including New World producers such as Chile and Australia. It also includes advice on using appliances; recipes and developments in nutrition.

Download Ebook The New Larousse Gastronomique - The Encyclopedia of Food, Wine & Cookery |137 Mb | Page 1064 | PDF| English


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