Larousse Gastronomique Vegetables And Salads

Topics: Butter, Cooking, Artichoke Pages: 307 (81033 words) Published: April 20, 2015
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.
-~-

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-FranFrederic Chesneau

Project manager
Marcel Cottenceau

Former technical director,
College ofButchery
Robert Courtine

President, Marco-Polo Prize
Philippe Dardonville

Secretary-general, National
Union ofProducers ofFruit
Juice
Bertrand Debatte

Officer ofthe Bakery,
Auchamps
Jean Dehillerin

President and managing
director, E. Dehillerin SA
(manufacturers ofkitchen
equipment)
Gilbert Delos

Writer and journalist
Christian Flaceliere

Journalist
Jean-Louis Flandrin

Professor emeritus,
University ofParis VII;
Director ofstudies,

E.H.E.S.S. (College ofSocial
Sciences)
Dr Andre Fourel

Economist
Dominique Franceschi

Journalist
Dr Jacques Fricker

Nutritionist
Jean-Pierre Gabriel

Journalist
Thierry Gaudillere
Editor, Bourgogne
Aujourd'hui (Burgundy

Today)
Ismene Giachetti

Josette Le Reun- ,uudi hr,llI
Teacher (specif1lizill~ ill

seafood)
Paul Maindiaux

Development officer,
Ministry ofAgricul/ure
Laurent Mairet

Oenologist
Jukka Mannerkorpi

Cookery editor
Pascal Orain

Manager, Bertie's neS/f1Urall/
Philippe Pilliot

Secretary-general, Fee/era /iou
ofFrench Grocers; Editor,

Le Nouvel Epicier
Director ofresearch, c.N.R.S.
(The New Grocer)
(National Centre for
Jean-Claude Ribaut
Scientific Research)
Cookery correspondent,
Sylvie Girard
LeMonde
Cookery writer
Catherine Goavec-Bouvard

Agribusiness consultant
Jo Goldenberg

Restaurateur
Catherine Gorny

Agribusiness certification
officer, French Association
ofStandardization
Bruno Goussault

Scientific director, CR.E.A.
(Centre ofFood and
Nutrition...
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