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Larousse Gastronomique (pronounced [laʁus ɡastʁɔnɔmik]) is an
encyclopedia of
gastronomy first published by Éditions
Larousse in
Paris in 1938. The majority...
- Montagné,
Prosper (1988) [1938].
Harvey Lang,
Jennifer (ed.).
Larousse gastronomique (2nd
English ("New American") ed.). New York: Crown. The translation...
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sponsored by the
French magazine L'Art culinaire. This led
Larousse Gastronomique to ****ume that he was the
inventor of this dish, but both the recipe...
- c****erole
dishes Courtine,
Robert J. (ed.) (2003) The
Concise Larousse Gastronomique London:
Hamlyn ISBN 0-600-60863-8 The
American Heritage Dictionary of...
- Henri, his autobiography,
although later contradicted by the
Larousse Gastronomique. It was
quite by
accident as I
worked in
front of a
chafing dish that...
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places on top of your jelly,
amongst your shapes".
According to
Larousse Gastronomique the
dessert was
served a
little less by the time the
encyclopedia was...
-
Although commonly sautéed, as in Italy, the
French encyclopaedia Larousse Gastronomique describes langoustine as delicate, and
suggests they be
poached only...
- de Nancy..., Nancy, t. 1, p. 80
Hamlyn (2
August 2018). New
Larousse Gastronomique. Octopus. ISBN 978-0-600-63587-1.
Damien Pignolet (13 June 2019). "How...
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layers resembling the
levels of an
opera house.
According to
Larousse Gastronomique, "Opéra gâteau is an
elaborate almond sponge cake with a
coffee and...
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Archived from the
original on 2013-11-30. Montagné, Prosper,
Larousse gastronomique: the new
American edition of the world's
greatest culinary encyclopedia...
