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The new Larousse gastronomique:

the encyclopedia of food, wine & cookery
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Crown Publishers, 1977 - Cooking - 1064 pages

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Common terms and phrases

Allemande sauce almonds anchovy apricots artichokes asparagus baking beans Bechamel Bechamel sauce beef beignets blanched blended boiled bouquet garni braised bread breadcrumbs brown butter cake carrots cheese chicken chopped parsley cold cooked in butter cookery court-bouillon Cover crayfish cream croquettes croustades Demi-glace diced dish dough Drain Fill fillets fish flavoured flour foie gras fondue forcemeat French fresh fried in butter fritters fruit garlic garnish glazed grilled heat jelly layer lemon litre meat melted butter milk minutes mixed mixture Moisten Mornay sauce mould mushrooms oeufs omelette onions pan juices parsley pastry pate peeled pieces pint poached pork potatoes poultry prepared puree recipe rice roast salpicon salt and pepper sauce see SAUCE saute sauteed Season with salt served sieve Simmer slices soup stuffed sugar syrup tablespoons thick Tomato truffles veal stock vegetables Veloute white wine

Bibliographic information

QR code for The new Larousse gastronomique
TitleThe new Larousse gastronomique: the encyclopedia of food, wine & cookery
AuthorsProsper Montagné, Charlotte Snyder Turgeon
PublisherCrown Publishers, 1977
Original fromthe University of Michigan
Digitized1 Oct 2010
ISBN0517531372, 9780517531372
Length1064 pages
Subjects ›  › 

Cookery
Cookery - Dictionaries - French
Cookery, French
Cooking
Cooking / Beverages / Wine & Spirits
Cooking / General
Cooking / Reference
Cooking / Regional & Ethnic / French
Cooking, French
Food
Food - Dictionaries - French
Technology & Engineering / Food Science
  
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