An edition of Larousse gastronomique
(2001)
Larousse gastronomique
Vegetables & salad
by Joël Robuchon
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Previews available in: English
Subjects
Food, French Cookery, Cookery, Encyclopedias, French Cooking, CookingShowing 2 featured editions. View all 2 editions?
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Book Details
Table of Contents
Useful information
Introduction
Vegetables (Artichokes (globe) ; Asparagus ; Aubergines (eggplant) ; Avocado ; Barley ; Beans, fresh & dried ; Bettroot (bet) ; Broccoli ; Brussels spouts ; Buckwheat ; Bulgur ; Cabbage ; Cardoons ; Carrots ; Cauliflower ; Celeriac (celery root) ; Celery ; Chestnuts ; Chick peas ; Chicory (endive) ; Courgettes 9zucchini) & marrows (summer squash) ; Cucumbers & gherkins ; Custard marrow ; Endive (chicory) ; Fennel ; Fern ; Garlic ; Jerusalem artichokes ; Leeks ; Lentils ; Lettuce ; Maize ; Mushrooms ; Mushrooms ; Okra ; Onions & shallots ; Palm hearts (herats of palm) ; Peas ; Peppers (bell peppers) ; Potatoes ; Pumpkins ; Radish ; Rice ; Salsify ; Sorrel ; Spinach ; Sweet potato ; Swiss chard [silverbeet] ; Tomatoes ; Turnips ; Watercress)
Mixed vegetables & salads
Basic recipes & classic additions (Batters ; Butters ; Dressings & mayonnaise ; Mirepoix, forcemeats & sausagemeat ; Pastry ; Sauces & purées ; Stocks, consommés & glazes).
Edition Notes
Includes index.
Translated from the French.
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| December 7, 2022 | Edited by ImportBot | import existing book |
| February 7, 2019 | Edited by MARC Bot | import existing book |
| February 7, 2019 | Created by MARC Bot | import existing book |