Larousse Gastronomique Vegetables And Salads

 Essay about Larousse Gastronomique Vegetables And Salads

AN INDISPENSABLE RESOURCE GREATER THAN

600 TRADITIONAL VEGETABLE AND SALAD PREPARATIONS,

ALONG WITH RECIPES TO GET BASICS JUST LIKE SAUCES,

DRESSINGS, PASTRIES, BUTTERS, STOCKS, PLUS MORE.

-~-

LAROUSSE

-

FORMULA

COLLECTION-

VEGETABLES

& SALADS

With the assistance of the Gastronomic Committee

Chief executive Joel Robuchon

CLARKSON POTTER/PUBLISHERS

NEW YORK

Gastronomic Committee

President

Joel Robuchon

Copyright В© 2004 by simply Hamlyn, a division of Octopus Publishing Group Ltd First French edition copyright В© 2000 Larousse-Bordas/HER

Members from the Committee

Michel Creignou, Journalist

All privileges reserved.

Released in the United States simply by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group, a label of Random House, Inc., Nyc. www.crownpublishing.com

www.clarksonpotter.com

Jean Delaveyne, Chef, president of Restaurant Le Camelia,

Bougival

Joshua Frachon, Honorary president, Evian Water SOCIAL FEAR

First printed in Great Britain simply by Hamlyn, a division of Octopus Publishing Group Ltd, London, in 2004. The tested recipes in this publication were recently printed in Larousse Gastronomique, published in the us by Clarkson Potter/Publishers, a division of Random House, Incorporation., New York, in 2001.

Michel Guerard, Chef, Restaurant Les Pres d'Eugenie,

Clarkson D. Potter is a trademark and Potter and colophon happen to be registered art logos of Randomly House, Inc.

Pierre Herme, Confectioner, Paris, france

Library of Congress Cataloging-in-Publication Data exists upon ask for. ISBN-13 978-0-307-33603-3

ISBN-I0 0-307-33603-4

Eugenie-les-Bains

Robert Linxe, President, The House of Chocolate, Rome and Nyc Elisabeth sobre Meurville, Correspondent

Georges Pouvel, Professor of cookery;

Branded in Chinese suppliers

10987654321

advisor on cookery techniques

Jean-FranFrederic Chesneau

Project manager

Marcel Cottenceau

Previous technical overseer,

College ofButchery

Robert Courtine

President, Marco-Polo Prize

Philippe Dardonville

Secretary-general, National

Union ofProducers ofFruit

Juice

Bertrand Debatte

Expert ofthe Food handling business,

Auchamps

Jean Dehillerin

Director and controlling

director, Elizabeth. Dehillerin SA

(manufacturers ofkitchen

equipment)

Gilbert Delos

Copy writer and correspondent

Christian Flaceliere

Journalist

Jean-Louis Flandrin

Teacher emeritus,

College or university ofParis VII;

Director ofstudies,

E. They would. E. S. S. (College ofSocial

Sciences)

Dr Andre Fourel

Economist

Dominique Franceschi

Journalist

Dr Jacques Fricker

Nutritionist

Jean-Pierre Gabriel

Journalist

Thierry Gaudillere

Editor, Bourgogne

Aujourd'hui (Burgundy

Today)

Ismene Giachetti

Josette Le Reun-, uudi human resources, llI

Tutor (specif1lizill~ ill

seafood)

Paul Maindiaux

Advancement officer,

Ministry ofAgricul/ure

Laurent Mairet

Oenologist

Jukka Mannerkorpi

Cookery editor

Pascal Orain

Manager, Bertie's neS/f1Urall/

Philippe Pilliot

Secretary-general, Fee/era /iou

ofFrench Grocers; Editor,

Le Nouvel Epicier

Director ofresearch, c. D. R. T.

(The Fresh Grocer)

(National Centre pertaining to

Jean-Claude Ribaut

Scientific Research)

Cookery correspondent,

Sylvie Girard

LeMonde

Cooking writer

Catherine Goavec-Bouvard

Agribusiness consultant

Jo Goldenberg

Restaurateur

Catherine Gorny

Agribusiness certification

officer, People from france Association

ofStandardization

Bruno Goussault

Scientific director, CR. At the. A.

(Centre ofFood and

Nutrition...

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