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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...
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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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internationally prized cheeses (Ashe County), "L'institut
International aux Arts
Gastronomiques:
Conquerront Les
Yanks les Truffes,
January 15, 2010" international...
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Alliance Gastronomique Néerlandaise (po****r:
Alliance Gastronomique) is a
culinary ****ociation of
quality restaurants in the
Netherlands and Flanders...
- Montagné,
Prosper (1988) [1938].
Harvey Lang,
Jennifer (ed.).
Larousse gastronomique (2nd
English ("New American") ed.). New York: Crown. The translation...
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Although commonly sautéed, as in Italy, the
French encyclopaedia Larousse Gastronomique describes langoustine as delicate, and
suggests they be
poached only...
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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...
- 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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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...
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usually have
racks and handles, and
notably tight-****ing lids.
Larousse Gastronomique describes the fish
kettle as "a long, deep
cooking receptacle with two...
