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Larousse gastronomique. Vegetables & salad

Author: Joël Robuchon; Larousse (Firm)
Publisher: London : Bounty Books, 2011.
Edition/Format:   Print book : English
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Genre/Form: Cookbooks
Document Type: Book
All Authors / Contributors: Joël Robuchon; Larousse (Firm)
ISBN: 9780753721414 0753721414
OCLC Number: 743288959
Language Note: Translated from the French.
Notes: Includes index.
Description: 304 pages ; 21 cm
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).
Other Titles: Vegetables & salad
Vegetables and salad
Responsibility: with the assistance of the Gastronomic Committee president, Joël Robuchon.

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