Everything you need to know about cocktails from the cookery experts Larousse

Learn how to make exquisite cocktails in the comfort of your own home. With more than 200 inventive recipes and a complete guide to cocktail-making equipment, this book will help you master all the basics of bartending.

Featuring rum, gin, tequila, vodka, champagne, cognac and whiskey recipes, as well as non-alcoholic alternatives, this comprehensive guide is perfect for budding cocktail connoisseurs.

Contents include:
Rum Cocktails
Piña colada; Citrus-infused rum; Red berries mojito

Vodka Cocktails
Cosmopolitan; Spicy mango martini; Moscow mule

Tequila & Gin Cocktails
Margarita; Paloma; Negroni

Champagne Cocktails
Mimosa; Bellini; French 75

Whisky & Cognac Cocktails
Irish coffee; The Godfather; Manhattan

Cocktails Made with Other Spirits
Amaretto sour; Kyoto sake punch; Bella spritz

Alcohol-free Cocktails
Special iced tea; Summer kiss; Peach tala

About the Author:

Larousse is the pre-eminent French cookery brand, publisher of the world-renowned classic Larousse Gastronomique since 1938. Larousse is synonymous with expert culinary advice that has been trusted by generations.

Larousse Gastronomique is the world’s classic culinary reference book, with over 35,000 copies sold in the UK alone.

Larousse is known and loved for its authoritative and comprehensive collection of recipes. Here it is brought up to date for 2009 in an attractive edition containing over 900 new colour and black and white photographs. All chapters have been read and edited by field specialists, and 85 biographies of chefs have been added. Entries have also been regrouped for increased accessibility.

Originally created by Prosper Montagnè and published in 1938, this essential addition to any kitchen has withstood the test of time and become an invaluable source of information for every enthusiastic cook. Without the exaggeration and extravagant distractions of many of today’s cookery titles, New Larousse Gastronomique contains recipes, tips, cooking styles and origins for almost every dish in history.

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Пролистать книгу New Larousse Gastronomique на Google Books.

Larousse Patisserie and Baking is the complete guide from the authoritative French cookery brand Larousse.

It covers all aspects of baking – from simple everyday cakes and desserts to special occasion show-stoppers. There are more than 200 recipes included, with everything from a quick-mix yoghurt cake to salted caramel tarts and a spectacular mixed berry millefeuille. Special features on baking for children, lighter recipes and quick bakes, among many others, provide a wealth of ideas.

More than 30 extremely detailed step-by-step technique sections ensure your bakes are perfect every time. The book also includes workshops on perfecting different types of pastry, handling chocolate, cooking jam and much more, demonstrated in clear, expert photography.

This is everything you need to know about pastry, patisserie and baking from the cookery experts Larousse.

About the Author:

Larousse is the pre-eminent French cookery brand, publisher of the world-renowned classic Larousse Gastronomique since 1938. Larousse is synonymous with expert culinary advice that has been trusted by generations.

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Пролистать книгу Larousse Patisserie and Baking: The Ultimate Expert Guide, with More than 200 Recipes and Step-by-Step Techniques на Google Books.

Parisian master baker Éric Kayser and Larousse, publishers of the iconic culinary encyclopedia, present the 80 bread recipes every home cook and professional wants to master

From breadmaking classes cropping up everywhere to popular television programs such as The Great British Bake Off and The Fabulous Baker Brothers, breadmaking has never been more popular. The Larousse Book of Bread explains complex techniques with illustrated step-by-step instructions and features 80 recipes for baking a vast array of classic artisanal breads including: 

The Classics (baguettes, boules)
Specialty Breads (multigrains, rye, farmhouse, gluten-free)
Yeast-free Breads (spelt, "millstone pie")
Flavoured Breads (fig bread, orange, squid ink)
Oiled Breads (ciabatta, opizz)
Sweet Bakery (croissant, brioche, pain au chocolat)
Rolls (poppy, bacon and pecan, seaweed)
Regional Breads (marguerite, vivarais)
World Breads (focaccia, Turkish ekmek)

The Larousse Book of Bread is an indispensable resource for both beginner and professional bakers and an essential addition to any cookery library.

About the author:

Hailed as one of France's best bakers, Éric Kayser (b.1964) comes from a long line of French bakers and has more than 80 eponymous bakeries worldwide with 20 in Paris, three in New York City (Maison Kayser) and others in Greece, Portugal, Russia, Japan, Ukraine, Morocco, Senegal, South Korea, Lebanon, the UAE, Singapore, Hong Kong and Taiwan.

Contents and sections: 

Foreword

For the Love of Bread

The Basics of Bread Making

Flours
Choosing the Right Ingredients
Equipment
Kneading
Fermentation
Liquid Sourdough Starter
Pre-Fermentation Methods
Fresh Yeast in Bread Making
The Two Stages of Fermentation
Pre-Shaping the Dough
Final Shaping
Scoring the Dough
Baking and Storing Bread
Learning from Mistakes

Traditional Breads

Boule
Batard
Baguette
Polka Bread
Fancy Loaves: Ficelle, Epi and Braided
Baker’s Peel
Petite Baguette
Rustic Loaf
Tabatiere
Split Loaf
Daisy Loaf
Portemanteau
The Twist
Zigzag Bread
Couronne Bread Ring
Bow Tie Bread

Speciality Breads

"First Mill" Loaf
Cornmeal Loaf
Mixed Seed Bread
Kamut Bread
Whole Wheat Bread
Semolina Bread
Country Bread
Bran Loaf
Rye Bread
Maslin Loaf
Gluten-Free Cornbread
Gluten-Free Chestnut Flour Bread
Rosemary Focaccia
Macatia
Ekmek
Pumpernickel
Broa
Bagels
Sesame Buns
Swiss "Cross" Bread

Organic Naturally-Leavened Breads

Organic Baguette
Organic Stone-Ground Bread
Classic Organic Bread
Organic Buckwheat Bread
Organic Spelt Bread
Organic Einkorn Bread
Organic Whole Wheat Bread
Stone-Ground Bread with Currants

Breads with Extras

Hazelnut and Butter Bread
Gorgonzola and Walnut Bread
Green Tea and Orange Loaf
Orange Bread
Fig Bread
Honey Bread
Walnut and Butter Bread
Turmeric Bread
Mixed Fruit and Nut Crowns
Sesame Seed Bread
Cuttlefish Ink Bread

Oil-Enriched Breads

Plain Ciabatta
Mixed Seed Ciabatta
Buckwheat Ciabatta
Pumpkin Seed Ciabatta
Basil Bread
Sun-Dried Tomato Bread
Fougasse with Ash Goat Cheese
Fougasse with Black and Green Olives
Fougasse with Lardons
Pizza

Sweet Pastries and Breads

Paris Buns
Viennese Bread
Sugar Bread
Classic Brioche
Brioche Loaf
Raisin Benoitons
Croissants
Pain au Chocolat
Vanilla Rolls
Pullman Loaf
Pain aux Raisins

Bread Rolls

Poppy Seed Rolls
Bread Rolls with Lardons and Pecans
Pistolets
Kamut and Seaweed Rolls
Hazelnut and Chocolate Rolls
Walnuts and Raisin Rolls
Breadsticks

Appendix

Bulk Conversions
Conversions
Glossary
Index