The new Larousse gastronomique : the encyclopedia of food, wine & cookery

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. Since its first publication in 1938, Larousse Gastronomique has been an unparalleled resource. In one volume, it presents the history of foods, eating, and restaurants; cooking terms; techniques from elementary to advanced; a review of basic ingredients with advice on recognizing, buying, storing, and using them; biographies of important culinary figures; and recommendations for cooking nearly everything. The new edition, the first since 1988, expands the books scope from classic continental cuisine to include the contemporary global table, appealing to a whole new audience of internationally conscious cooks. Larousse Gastronomique is still the last word on bchamel and barnaise, Brillat-Savarin and Bordeaux, but now it is also the go-to source on biryani and bok choy, bruschetta and Bhutan rice. Larousse Gastronomique is rich with classic and classic-to-be recipes, new ingredients, new terms and techniques, as well as explanations of current food legislation, labeling, and technology. User-friendly design elements create a whole new Larousse for a new generation of food lovers. Title......Page 5 Original Preface......Page 2 New Edition Preface......Page 7 A......Page 11 B......Page 82 C......Page 189 D......Page 327 E......Page 353 F......Page 391 G......Page 430 H......Page 473 I......Page 524 J......Page 551 K......Page 559 L......Page 569 M......Page 603 N......Page 661 O......Page 668 P......Page 702 Q ......Page 793 R......Page 800 S......Page 830 T......Page 966 U......Page 1000 V......Page 1003 W......Page 1025 XY......Page 1059 Z......Page 1060 Index......Page 1063 A......Page 1064 B......Page 1067 C......Page 1072 D......Page 1080 E ......Page 1081 F......Page 1084 G......Page 1086 H......Page 1089 I......Page 1090 K......Page 1091 L......Page 1092 M......Page 1094 O......Page 1098 P......Page 1099 R......Page 1105 S......Page 1107 T......Page 1115 V......Page 1118 X......Page 1119 Z......Page 1120 Abstract: An encyclopedia of food, wine, and cookery outlines, in dictionary form, the culinary principles and techniques of French cuisine as they have evolved through history. Alphabetized entries give the etymology and definition of culinary terms, describe the origin of foods and gastronomic folklore, and offer many recipes for different dishes. Anecdotes, photographs, and over 1,000 illustrations are informative and colorful. The comprehensive text provides a ready reference on all subjects and persons connected with food and drink or the arts of the table. This new edition reflects current knowledge from dietetics, modern cooking methods, new laws pertaining to wines, and new food and wine associations which have recently been established. (cj) By Prosper Montagné ; American Editor, Charlotte Turgeon ; Pref. By Robert J. Courtine ; Original Preface By Auguste Escoffier And Philéas Gilbert ; Text Translated From The French By Marion Hunter. Translation Of Nouveau Larousse Gastronomique. ABAISSE A term used in French cookery for a sheet of rolled-out pastry.