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Alsace Gastronomique (French Regional Series , Vol 6) (French Edition) by Sue Style http://www.amazon.com/dp/0789202352/ref=cm_sw_r_pi_dp_bSGXub06E9M20

Alsace Gastronomique (French Regional Series , Vol 6) (French Edition) by Sue Style http://www.amazon.com/dp/0789202352/ref=cm_sw_r_pi_dp_bSGXub06E9M20

1988 Larousse Gastronomique French Cookbook by UncleJimmysAttic

1988 Larousse Gastronomique French Cookbook by UncleJimmysAttic

Egg yolk and butter sauce flavored with lemon juice.  This is THE classic sauce with slight modifications to reduce the amount of fat. It is made with warmed egg yolks flavored with a bit of lemon juice with butter incorporated.  It it probably the most famous of all the classic French sauces. Addendum: This recipe is a combination from several French cookbooks including Julia Child & Larousse Gastronomique but uses a bit less butter.

Egg yolk and butter sauce flavored with lemon juice. This is THE classic sauce with slight modifications to reduce the amount of fat. It is made with warmed egg yolks flavored with a bit of lemon juice with butter incorporated. It it probably the most famous of all the classic French sauces. Addendum: This recipe is a combination from several French cookbooks including Julia Child & Larousse Gastronomique but uses a bit less butter.

Lot 4 French Cookbooks HB La Cuisine Escoffier Bio Larousse Gastronomique ++

Lot 4 French Cookbooks HB La Cuisine Escoffier Bio Larousse Gastronomique ++

#Foodiecookbook French Cookbook Larousse Gastronomique Prosper by GSaleHunter

#Foodiecookbook French Cookbook Larousse Gastronomique Prosper by GSaleHunter

Julia Child Receiving Gift of Classic French Cookbook, LaRousse Gastronomique, from Paul - Movie ScreenShots: Julie & Julia (2009)

Julia Child Receiving Gift of Classic French Cookbook, LaRousse Gastronomique, from Paul - Movie ScreenShots: Julie & Julia (2009)

Egg yolk and butter sauce flavored with lemon juice.  This is THE classic sauce with slight modifications to reduce the amount of fat. It is made with warmed egg yolks flavored with a bit of lemon juice with butter incorporated.  It it probably the most famous of all the classic French sauces. Addendum: This recipe is a combination from several French cookbooks including Julia Child & Larousse Gastronomique but uses a bit less butter.

Egg yolk and butter sauce flavored with lemon juice. This is THE classic sauce with slight modifications to reduce the amount of fat. It is made with warmed egg yolks flavored with a bit of lemon juice with butter incorporated. It it probably the most famous of all the classic French sauces. Addendum: This recipe is a combination from several French cookbooks including Julia Child & Larousse Gastronomique but uses a bit less butter.

Larousse Gastronomique is one of the foundation cookbooks.  This is the first cookbook I bought for culinary school and used it well!  Sorry, this book is not for novice cooks.

Larousse Gastronomique is one of the foundation cookbooks. This is the first cookbook I bought for culinary school and used it well! Sorry, this book is not for novice cooks.

1961 Larousse Gastronomique Encyclopedia of Food Wine Cookery, Prosper Montagne French Culinary Art Techniques Food Origin Vintage Cookbook by LeasAtticSpace on Etsy

1961 Larousse Gastronomique Encyclopedia of Food Wine Cookery, Prosper Montagne French Culinary Art Techniques Food Origin Vintage Cookbook by LeasAtticSpace on Etsy

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