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Larousse Gastronomique (pronounced [la.ʁus ɡas.tʁɔ.nɔ.mik]) is an
encyclopedia of gastronomy. The
majority of the book is
about French cuisine, and contains...
- Montagné,
Prosper (1988) [1938].
Harvey Lang,
Jennifer (ed.).
Larousse gastronomique (2nd
English ("New American") ed.). New York: Crown. The translation...
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sponsored by the
French magazine L'Art culinaire. This led
Larousse Gastronomique to ****ume that he was the
inventor of this dish, but both the recipe...
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Agraz is a type of
sorbet with an
acidic flavor attributed by
Larousse Gastronomique to the
Maghreb region of
North Africa. It is made from almonds, verjuice...
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places on top of your jelly,
amongst your shapes".
According to
Larousse Gastronomique the
dessert was
served a
little less by the time the
encyclopedia was...
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layers resembling the
levels of an
opera house.
According to
Larousse Gastronomique, "Opéra gâteau is an
elaborate almond sponge cake with a
coffee and...
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Archived from the
original on 2013-11-30. Montagné, Prosper,
Larousse gastronomique: the new
American edition of the world's
greatest culinary encyclopedia...
- (Original
edition 1919) pg.52 David, E. (1960). "French
Provincial Cooking" (1999 edition) p.120 "Larousse
Gastronomique" (2001). Le
tabliers de sapeurs...
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Labelling Regulations 1996.
According to the
French encyclopaedia Larousse Gastronomique,
langoustine are
delicate and need to be
poached only for a few seconds...
- Henri, his autobiography,
although later contradicted by the
Larousse Gastronomique. It was
quite by
accident as I
worked in
front of a
chafing dish that...
