Meat Poultry & Game

Larousse Gastronomique



This is a comprehensive guide to preparing every type of meat, poultry, and game, with more than 800 essential recipes and nearly 200 additional recipes for basics such as pastries, condiments, garnishes, stuffings, marinades, and more. It features classic meat, poultry, and game recipes, from Boeuf Bourguignon and Osso Bucco a la Milanaise to Glazed Spare Ribs and Chicken Jambalaya.

Since its original publication in 1938, "Larousse Gastronomique" has withstood the test of time and trend to remain the world's most authoritative culinary reference book.

Language English
ISBN-13 978-0600615767
No of pages 535
Font Size Medium
Book Publisher Octopus Publishing
Published Date 15 Oct 2006

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Author : Larousse Gastronomique

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