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Books like Nouveau Larousse gastronomique by Montagné, Prosper


First publish date: 1967
Authors: Montagné, Prosper
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Nouveau Larousse gastronomique by Montagné, Prosper

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Books similar to Nouveau Larousse gastronomique (7 similar books)

How to Cook Everything by 6603603|Mark Bittman book cover

📘 How to Cook Everything
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Mark Bittman's entry‑level cookbook offers clear, practical recipes for everyday cooking, covering basic techniques and a wide range of dishes—including vegetarian options—aimed at home cooks in the United States.

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The Art of Fermentation by 7407323|Sandor Ellix Katz book cover

📘 The Art of Fermentation
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The Art of Fermentation is a definitive guide that translates the science, history, and practical techniques of fermentation into clear, step‑by‑step instructions for beginners and experts alike.

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Larousse gastronomique by 1315229|Montagné, Prosper book cover

📘 Larousse gastronomique
 by Montagné, Prosper

A comprehensive French culinary encyclopedia and cookbook, the Larousse Gastronomique offers detailed entries on ingredients, techniques, and classic dishes, enriched with illustrative photographs, making it an essential reference for chefs and food lovers alike.

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Mastering the art of French cooking by 6511680|Julia Child book cover

📘 Mastering the art of French cooking
 by Julia Child

A practical guide showing how classic French dishes can be made using readily available American ingredients and appliances.

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Larousse of Gastronomy by 6995686|Joel Robuchon book cover

📘 Larousse of Gastronomy
 by Joel Robuchon


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The silver spoon by 7078818|Phaidon Press book cover

📘 The silver spoon
 by Phaidon Press

The Silver Spoon, Italy’s premier cookbook, offers 2,000 authentic recipes from regional classics to celebrated chefs’ menus, now available in English.

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The gourmet cookbook by 6674949|Ruth Reichl book cover

📘 The gourmet cookbook
 by Ruth Reichl

The Gourmet Cookbook offers a curated collection of over 60,000 recipes selected by Ruth Reichl and editors of America's premier cooking magazine, encompassing six decades of culinary tradition.

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The Food Lab: Better Home Cooking Through Science by J. Kenji López-Alt
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