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Sto caricando le informazioni... Larousse Gastronomique Recipe Collectiondi Librairie Larousse
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Since its original publication in 1938, Larousse Gastronomique has withstood the test of time and trend to remain the world’s most authoritative culinary reference book. Generations of serious cooks have turned to it for guidance that encompasses every fashion and taste, making its comprehensive collection of 2,500 classic recipes an indispensable resource. Recently updated, every one of these recipes has now been organized into four compact volumes to create a convenient and essential addition to every cook’s library. The Larousse Gastronomique Recipe Collection includes: •Classic meat, poultry, and game recipes, from Boeuf Bourguignon and Osso Bucco à la Milanaise to Glazed Spare Ribs and Chicken Jambalaya •Quintessential fish and seafood dishes, including Lobster Thermidor, Salmon Koulibiac, Pike Quenelles Mousseline, and Grilled Shad with Sorrel •Landmark vegetable and salad recipes, such as Asparagus Mousse, Gratin Dauphinois, Mushroom Duxelles, and Corn Fritters •Timeless desserts, cakes, and pastries, from Charlotte à la Chantilly and Black Forest Gâteau to Passion Fruit Sorbet and Danish Cherry Flan Each volume of the Larousse Gastronomique Recipe Collection also includes recipes for basic pastries, condiments, garnishes, sauces, and more, turning this collection into a complete course in kitchen classics. Non sono state trovate descrizioni di biblioteche |
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The recipes are written in a non-accessible form for the beginner, it's like when my mother tells me how to do a recipe (plus some measurements). Here's one example on how to make chocolate cream puffs:
"Prepare some confectioner's custard (pastry cream) and flavour it with melted chocolate. Separately prepare some chocolate fondant icing (frosting) using 200g fondant icing and 50g cocoa blended with 2 tablespoons water. Fill some choux buns with chocolate custard and coat with the fondant icing. Leave to set."
That's it. That's the whole recipe. Of course, things referred to here such as the pastry cream and choux buns do have a recipe mentioned in the book. It's pretty minimalistic.
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