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This is a comprehensive guide to preparing every type of meat, poultry, and
game, with more than 800 essential recipes and nearly 200 additional recipes
for basics such as pastries, condiments, garnishes, stuffings, marinades, and
more. It features classic meat, poultry, and game recipes, from Boeuf
Bourguignon and Osso Bucco a la Milanaise to Glazed Spare Ribs and Chicken
Jambalaya. Since its original publication in 1938, "Larousse Gastronomique" has
withstood the test of time and trend to remain the world's most authoritative
culinary reference book.