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1.Larousse Gastronomique: The World's Greatest Cookery Encyclopedia (Larousse) by: Prosper Montagne September 15, 2001
Average Rating: >>More Details		List Price: £60.00 Off The Bookshelf's Price: £39.00 You Save: £21.00 (35%) Prices subject to change. Used Price: £36.00
I have no doubt members of the editorial committee that oversaw this revision (2001) are talented people and some of the best in the culinary scene in France. It has a wealth of classic haute cuisine and not so haute like sole menuiere, and how to prepare elaborate pigeon dishes. Summaries for other non-French cuisines vary in quality: the section on British cuisine(s) is rather brief and Austrian pastry excellent. The section on non-European countries cuisines are poor and brief: much of Chinese cooking is not covered well, Korean cuisine doesn't make it, the section on New Zealand ignores the current convergence towards Pacific Rim cuisine and explosion of Mediterranean-style food products, and Mexico is merged with other Latin American ... Read More:

2.Larousse Gastronomique (Larousse) by: Prosper Montagne August 20, 1988
Average Rating: >>More Details		Used Price: £20.00
I have no doubt members of the editorial committee that oversaw this revision (2001) are talented people and some of the best in the culinary scene in France. It has a wealth of classic haute cuisine and not so haute like sole menuiere, and how to prepare elaborate pigeon dishes. Summaries for other non-French cuisines vary in quality: the section on British cuisine(s) is rather brief and Austrian pastry excellent. The section on non-European countries cuisines are poor and brief: much of Chinese cooking is not covered well, Korean cuisine doesn't make it, the section on New Zealand ignores the current convergence towards Pacific Rim cuisine and explosion of Mediterranean-style food products, and Mexico is merged with other Latin American countries. ... Read More:

3.The Concise Larousse Gastronomique: The World's Greatest Cookery Encyclopedia (Larousse) by: Prosper Montagne April 15, 2003
Average Rating: >>More Details		Used Price: £9.42
How could i now live without this book? I helps you learn so many things, gives you cooking inspiration when you have chefs block. What else can i say? Buy it quick!!!

4.New Larousse Gastronomique - The World's Greatest Cookery Reference Book by: Prosper Montagne, Nina Froud, Patience Gray, Maud Murdoch 1977-10
Average Rating: >>More Details		Used Price: £1.09
Our local doctors surgery has a book case full of items donated by patients and are for sale at 20p each. I was really surprised to find a copy of the New Larousse Gastronomique published in 1960 from the French version first published in 1938 by Prosper Montagne. Just open the book (over 1000 pages) and any culinary item you can think of can be found with a mouthwatering description and a simple recipe that you will want to experiment with. Take for instance 'Omelette'- It is less difficult to prepare an omelette than it seems, observe the following points: The flame must be very high. Use an absolutely clean frying pan, in which nothing else is ever cooked. Beat the eggs lightly and only at the last moment. Do not ... Read More:

5.Larousse Gastronomique Recipe Collection: 'Meat, Poultry & Game', 'Fish & Seafood', 'Vegetables & Salads' & 'Desserts, Cakes and Pastries' by: Prosper Montagne September 15, 2004
Average Rating: >>More Details		Used Price:
I have no doubt members of the editorial committee that oversaw this revision (2001) are talented people and some of the best in the culinary scene in France. It has a wealth of classic haute cuisine and not so haute like sole menuiere, and how to prepare elaborate pigeon dishes. Summaries for other non-French cuisines vary in quality: the section on British cuisine(s) is rather brief and Austrian pastry excellent. The section on non-European countries cuisines are poor and brief: much of Chinese cooking is not covered well, Korean cuisine doesn't make it, the section on New Zealand ignores the current convergence towards Pacific Rim cuisine and explosion of Mediterranean-style food products, and Mexico is merged with other Latin American countries. I wouldn't ... Read More:

6.Larousse Gastronomique by: Prosper Montagne, Robert Courtine April 05, 1990
Average Rating: >>More Details		Used Price: £2.91
I have no doubt members of the editorial committee that oversaw this revision (2001) are talented people and some of the best in the culinary scene in France. It has a wealth of classic haute cuisine and not so haute like sole menuiere, and how to prepare elaborate pigeon dishes. Summaries for other non-French cuisines vary in quality: the section on British cuisine(s) is rather brief and Austrian pastry excellent. The section on non-European countries cuisines are poor and brief: much of Chinese cooking is not covered well, Korean cuisine doesn't make it, the section on New Zealand ignores the current convergence towards Pacific Rim cuisine and explosion of Mediterranean-style food products, and Mexico is merged with other Latin American countries. I wouldn't ... Read More:

7.Larousse Gastronomique: The encyclopedia of food, wine and cooking by: Prosper Montagne, Dr. Gottschalk 1961
Average Rating: >>More Details		Used Price: £8.95
I have no doubt members of the editorial committee that oversaw this revision (2001) are talented people and some of the best in the culinary scene in France. It has a wealth of classic haute cuisine and not so haute like sole menuiere, and how to prepare elaborate pigeon dishes. Summaries for other non-French cuisines vary in quality: the section on British cuisine(s) is rather brief and Austrian pastry excellent. The section on non-European countries cuisines are poor and brief: much of Chinese cooking is not covered well, Korean cuisine doesn't make it, the section on New Zealand ignores the current convergence towards Pacific Rim cuisine and explosion of Mediterranean-style food products, and Mexico is merged with other Latin American countries. I wouldn't ... Read More:

8.Larousse Gastronmique by: Prosper Montagne' 1965
Average Rating: >>More Details		Used Price:
I have no doubt members of the editorial committee that oversaw this revision (2001) are talented people and some of the best in the culinary scene in France. It has a wealth of classic haute cuisine and not so haute like sole menuiere, and how to prepare elaborate pigeon dishes. Summaries for other non-French cuisines vary in quality: the section on British cuisine(s) is rather brief and Austrian pastry excellent. The section on non-European countries cuisines are poor and brief: much of Chinese cooking is not covered well, Korean cuisine doesn't make it, the section on New Zealand ignores the current convergence towards Pacific Rim cuisine and explosion of Mediterranean-style food products, and Mexico is merged with other Latin American countries. I wouldn't ... Read More:

9.Larousse Gastronomique by: Prosper Montagne 1965-10
Average Rating: >>More Details		Used Price: £9.35
I have no doubt members of the editorial committee that oversaw this revision (2001) are talented people and some of the best in the culinary scene in France. It has a wealth of classic haute cuisine and not so haute like sole menuiere, and how to prepare elaborate pigeon dishes. Summaries for other non-French cuisines vary in quality: the section on British cuisine(s) is rather brief and Austrian pastry excellent. The section on non-European countries cuisines are poor and brief: much of Chinese cooking is not covered well, Korean cuisine doesn't make it, the section on New Zealand ignores the current convergence towards Pacific Rim cuisine and explosion of Mediterranean-style food products, and Mexico is merged with other Latin American countries. I wouldn't ... Read More:

10.Larousse Gastronomique by: Prosper Montagne 1961
Average Rating: >>More Details		Used Price:
I have no doubt members of the editorial committee that oversaw this revision (2001) are talented people and some of the best in the culinary scene in France. It has a wealth of classic haute cuisine and not so haute like sole menuiere, and how to prepare elaborate pigeon dishes. Summaries for other non-French cuisines vary in quality: the section on British cuisine(s) is rather brief and Austrian pastry excellent. The section on non-European countries cuisines are poor and brief: much of Chinese cooking is not covered well, Korean cuisine doesn't make it, the section on New Zealand ignores the current convergence towards Pacific Rim cuisine and explosion of Mediterranean-style food products, and Mexico is merged with other Latin American countries. I wouldn't ... Read More:

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