More Details about Larousse: On Cooking

General Information  
Author(s)Larousse E
PublisherJohn Wiley
Publish YearOctober 2012


A gorgeous guide to simple French–inspired cooking from the legendary Larousse kitchens The name Larousse has been synonymous with culinary excellence for nearly a century, and this new book brings the expertise of the Larousse team to home cooks with hundreds of straightforward, accessible recipes, illustrated throughout with tantalizing photography. Perfect for everyone from beginners to experienced cooks, the book includes clear instructions, step–by–step photos, and tips on basic techniques such as poaching an egg and filleting a fish, as well as a broad range of recipes, from easy weeknight meals to upscale, traditional French classics. Features 300 recipes for everything from appetizers and simple weeknight dinners to innovative ideas for entertaining Serves as an ideal companion for Larousse: On Pastry, also published by Wiley Includes 500 full–color photographs of finished dishes, ingredients, and techniques A must–have addition to any cook′s library, Larousse: On Cooking makes it easy to prepare simple, elegant French–inspired cuisine in your own kitchen.