Larousse Gastronomiques : the world's greatest culinary encyclopedia
Material type:
TextPublication details: New York : Clarkson Potter/Publishers, c2009Description: 1206 pages : color illustrations ; 27 cmISBN: 9780307464910Subject(s): FOOD -- ENCYCLOPEDIAS | COOKING -- ENCYCLOPEDIASLOC classification: TX 349 .L37 2009Summary: "Has now been updated to add the latest advancements that have forever changed the way we cook, including modern technological methods, such as sous-vide cooking and molecular gastronomy. All-new color ingredient-identification photographs give this edition a fresh, elegant look. And...Larousse features more than 400 reportage photos--candid images of upscale restaurants from around the world--that give behind-the-scenes access into the kitchens where the finest food is created" -- From the publisher
Books - Reference
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Books - Reference
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LRC - Main | National University - Manila | Hospitality Management | Reference | REF TX 349 .L37 2009 (Browse shelf (Opens below)) | c.1 | Available | NULIB000001916 |
Browsing National University - Manila shelves, Shelving location: Reference, Collection: Hospitality Management Close shelf browser (Hides shelf browser)
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| REF TX 911.3.P4 .W35 2017 Study guide to accompany supervision in the hospitality industry / | REF TX 911.3.T73 .A73 2005 The encyclopedia of restaurant training : a complete ready-to-use training program for all positions in the food service industry / | REF TX 349 .B44 2010 The cook's encyclopedia : the ultimate guide for all cooks / | REF TX 349 .L37 2009 Larousse Gastronomiques : the world's greatest culinary encyclopedia | REF TX 415 .H64 2014 The world atlas of coffee / | REF TX 531 .H55 2014 Guide notes in food safety and the hazard analysis critical control point (HACCP) : a reference handbook / | REF TX 819.A1 .F37 2018 The science of spice : understand flavor connections and revolutionize your cooking / |
Includes index.
"Has now been updated to add the latest advancements that have forever changed the way we cook, including modern technological methods, such as sous-vide cooking and molecular gastronomy. All-new color ingredient-identification photographs give this edition a fresh, elegant look. And...Larousse features more than 400 reportage photos--candid images of upscale restaurants from around the world--that give behind-the-scenes access into the kitchens where the finest food is created" -- From the publisher
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