Larousse Gastronomique Vegetables And Salads

AN INDISPENSABLE RESOURCE OF MORE THAN

600 CLASSIC VEGETABLE AND SALAD PREPARATIONS,
ALONG WITH RECIPES FOR BASICS SUCH AS SAUCES,
DRESSINGS, PASTRIES, BUTTERS, STOCKS, AND MORE.
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LAROUSSE

-

RECIPE

COLLECTION-

VEGETABLES

& SALADS

With the assistance of the Gastronomic Committee
President Joel Robuchon

CLARKSON POTTER/PUBLISHERS
NEW YORK

Gastronomic Committee
President
Joel Robuchon
Copyright © 2004 by Hamlyn, a division of Octopus Publishing Group Ltd
Original French edition copyright © 2000 Larousse-Bordas/HER

Members of the Committee
Michel Creignou, Journalist

All rights reserved.
Published in the United States by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group, a division of Random House, Inc., New York. www.crownpublishing.com www.clarksonpotter.com

Jean Delaveyne, Chef, founder of Restaurant Le Camelia,
Bougival

Eric Frachon, Honorary president, Evian Water SA
First published in Great Britain by Hamlyn, a division of Octopus Publishing
Group Ltd, London, in 2004. The recipes in this book were previously printed in Larousse Gastronomique, published in the United States by Clarkson
Potter/Publishers, a division of Random House, Inc., New York, in 2001.

Michel Guerard, Chef, Restaurant Les Pres d'Eugenie,

Clarkson N. Potter is a trademark and Potter and colophon are registered trademarks of Random House, Inc.

Pierre Herme, Confectioner, Paris

Library of Congress Cataloging-in-Publication Data is available upon request.
ISBN-13 978-0-307-33603-3
ISBN-I0 0-307-33603-4

Eugenie-les-Bains

Robert Linxe, Founder, The House of Chocolate, Paris and New York
Elisabeth de Meurville, Journalist
Georges Pouvel, Professor of cookery;

Printed in China
10987654321

consultant on cookery techniques

Jean-Fran<;:ois Revel, Writer

First American Edition

Pierre Troisgros, Chef, Restaurant Pierre Troisgros, Roanne
Alain Weill, Art expert; member of the National Council of
Gastronomy

Contributors
Marie-Paule Bernardin

Archivist