Larousse Gastronomique Vegetables And Salads
AN INDISPENSABLE RESOURCE OF MORE THAN
600 CLASSIC VEGETABLE AND SALAD PREPARATIONS,
ALONG WITH RECIPES FOR BASICS SUCH AS SAUCES,
DRESSINGS, PASTRIES, BUTTERS, STOCKS, AND MORE.
-~-
LAROUSSE
-
RECIPE
COLLECTION-
VEGETABLES
& SALADS
With the assistance of the Gastronomic Committee
President Joel Robuchon
CLARKSON POTTER/PUBLISHERS
NEW YORK
Gastronomic Committee
President
Joel Robuchon
Copyright © 2004 by Hamlyn, a division of Octopus Publishing Group Ltd
Original French edition copyright © 2000 Larousse-Bordas/HER
Members of the Committee
Michel Creignou, Journalist
All rights reserved.
Published in the United States by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group, a division of Random House, Inc., New York. www.crownpublishing.com www.clarksonpotter.com
Jean Delaveyne, Chef, founder of Restaurant Le Camelia,
Bougival
Eric Frachon, Honorary president, Evian Water SA
First published in Great Britain by Hamlyn, a division of Octopus Publishing
Group Ltd, London, in 2004. The recipes in this book were previously printed in Larousse Gastronomique, published in the United States by Clarkson
Potter/Publishers, a division of Random House, Inc., New York, in 2001.
Michel Guerard, Chef, Restaurant Les Pres d'Eugenie,
Clarkson N. Potter is a trademark and Potter and colophon are registered trademarks of Random House, Inc.
Pierre Herme, Confectioner, Paris
Library of Congress Cataloging-in-Publication Data is available upon request.
ISBN-13 978-0-307-33603-3
ISBN-I0 0-307-33603-4
Eugenie-les-Bains
Robert Linxe, Founder, The House of Chocolate, Paris and New York
Elisabeth de Meurville, Journalist
Georges Pouvel, Professor of cookery;
Printed in China
10987654321
consultant on cookery techniques
Jean-Fran<;:ois Revel, Writer
First American Edition
Pierre Troisgros, Chef, Restaurant Pierre Troisgros, Roanne
Alain Weill, Art expert; member of the National Council of
Gastronomy
Contributors
Marie-Paule Bernardin
Archivist
600 CLASSIC VEGETABLE AND SALAD PREPARATIONS,
ALONG WITH RECIPES FOR BASICS SUCH AS SAUCES,
DRESSINGS, PASTRIES, BUTTERS, STOCKS, AND MORE.
-~-
LAROUSSE
-
RECIPE
COLLECTION-
VEGETABLES
& SALADS
With the assistance of the Gastronomic Committee
President Joel Robuchon
CLARKSON POTTER/PUBLISHERS
NEW YORK
Gastronomic Committee
President
Joel Robuchon
Copyright © 2004 by Hamlyn, a division of Octopus Publishing Group Ltd
Original French edition copyright © 2000 Larousse-Bordas/HER
Members of the Committee
Michel Creignou, Journalist
All rights reserved.
Published in the United States by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group, a division of Random House, Inc., New York. www.crownpublishing.com www.clarksonpotter.com
Jean Delaveyne, Chef, founder of Restaurant Le Camelia,
Bougival
Eric Frachon, Honorary president, Evian Water SA
First published in Great Britain by Hamlyn, a division of Octopus Publishing
Group Ltd, London, in 2004. The recipes in this book were previously printed in Larousse Gastronomique, published in the United States by Clarkson
Potter/Publishers, a division of Random House, Inc., New York, in 2001.
Michel Guerard, Chef, Restaurant Les Pres d'Eugenie,
Clarkson N. Potter is a trademark and Potter and colophon are registered trademarks of Random House, Inc.
Pierre Herme, Confectioner, Paris
Library of Congress Cataloging-in-Publication Data is available upon request.
ISBN-13 978-0-307-33603-3
ISBN-I0 0-307-33603-4
Eugenie-les-Bains
Robert Linxe, Founder, The House of Chocolate, Paris and New York
Elisabeth de Meurville, Journalist
Georges Pouvel, Professor of cookery;
Printed in China
10987654321
consultant on cookery techniques
Jean-Fran<;:ois Revel, Writer
First American Edition
Pierre Troisgros, Chef, Restaurant Pierre Troisgros, Roanne
Alain Weill, Art expert; member of the National Council of
Gastronomy
Contributors
Marie-Paule Bernardin
Archivist