Author: Joël Robuchon

Publishing House: Larousse de…Cuisine

Publication Date: September, 2017

Description : With the assistance of the Gastronomic Committee chaired by Joël Robuchon.
How to use Japanese yuzu? What role does the siphon play in the preparation of a foam? What is the real recipe for a Nice salad or a royal hare? What is the origin of bresaola? What is the difference between a nectarine and a brugnon? From A to Z, Le Grand Larousse gastronomique revisits gastronomy and will not leave any of your questions unanswered. Discover the richness of today’s gastronomy through more than 4,000 articles, as well as 1,000 photos of products from around the world and 32 pages of technical gestures illustrated step by step. Try new dishes and other ways of cooking. Among the 2,500 recipes – including 500 made by the greatest international chefs – choose, according to your preference, the most basic recipe or a creation with unusual and unusual chords: velvety chestnut with foie gras, zucchini flowers stuffed with shells, fricassée of peas and ginger with grapefruit, croque-monsieur with banana, etc. Share the daily life of a kitchen brigade, between excellence, effervescence and passion, thanks to 500 photos taken on the spot in the highest places in Paris. The book of all gourmets and food lovers.