Larousse Gastronomique Meat Poultry & Game The Classic For Chefs By: Larousse 2011 New

Larousse Gastronomique Meat, Poultry & Game (THE CLASSIC FOR CHEFs)
By: Larousse, 2011


Format: Paperback with Flaps on Inside & Back Covers
Language: English
Number Of Pages: 535
Published: 2011
Dimensions (cm): 20.9 x 15.0  x 3.7
Weight (kg): 0.86
Classic meat, poultry, and game recipes, from Boeuf Bourguignon and Osso Bucco a la Milanaise to Glazed Spare Ribs and Chicken Jambalaya.

A comprehensive guide to preparing every type of meat, poultry and game, with more than 800 essential recipes and nearly 200 additional recipes for basics such as pastries, condiments, garnishes, stuffings, marinades and more.

Classic meat, poultry, and game recipes, from Boeuf Bourguignon and Osso Bucco a la Milanaise to Glazed Spare Ribs and Chicken Jambalaya.

Since its original publication in 1938, the Larousse collection has withstood the test of time and trend to remain the world's most authoritative culinary reference book.