Prosper Montagné (1865–1948)
Autore di Larousse Gastronomique
Sull'Autore
Opere di Prosper Montagné
Larousse Gastronomique (1 of 2) 21 copie
Larousse Gastronomique (2 of 2) 5 copie
THE NEW LAROUSSE GASTRONOMIQUE 2 copie
nouveau Larousse Gastronomique 1 copia
Etichette
Informazioni generali
- Nome canonico
- Montagné, Prosper
- Data di nascita
- 1865-11-14
- Data di morte
- 1948-04-22
- Sesso
- male
- NazionalitÃ
- France
- Luogo di nascita
- Carcassonne, France
- Luogo di residenza
- Carcassonne, France
Toulouse, France
Monte Carlo, Monaco
Paris, France - Istruzione
- Lycée de Carcassonne
- Attività lavorative
- chef
cookbook author - Premi e riconoscimenti
- Chevalier de la Légion d'honneur
- Breve biografia
- The Encyclopaedia Britannica says of Montagné: "After Carême, the two men who probably had the greatest impact on French gastronomy and that of the world at large were Prosper Montagné and Georges-Auguste Escoffier. Montagné was one of the great French chefs of all time, and he achieved a secure place in gastronomic history by creating Larousse Gastronomique (1938), the basic encyclopedia of French gastronomy."
Utenti
Recensioni
Larousse gastronomique: 's werelds grootste… di Joël Robuchon
In cassette met receptenboek
The ultimate guide to classical cuisine, now updated for the era of food processors and microwaves, completely freshly illustrated in full color and Americanized by the renowned author of Tastings. Over 900 full-color photographs and 70 black-and-white illustrations.
This will never be "read" :)
Much like the The Silver Spoon (but even heavier) it's an impossibly complete and exhaustive encyclopædia of everything related to cooking, and the level at which you cook doesn't really matter, as even the simplest of concepts (and also the most complex one) is explained.
Much like the The Silver Spoon (but even heavier) it's an impossibly complete and exhaustive encyclopædia of everything related to cooking, and the level at which you cook doesn't really matter, as even the simplest of concepts (and also the most complex one) is explained.
Originally published under the title Noveu Larousse Gastronomique.Third impression 1979.
Liste
Premi e riconoscimenti
Potrebbero anche piacerti
Autori correlati
Statistiche
- Opere
- 24
- Utenti
- 2,108
- PopolaritÃ
- #12,210
- Voto
- 4.4
- Recensioni
- 25
- ISBN
- 41
- Lingue
- 7