Larousse gastronomique
by Montagné, Prosper, Prosper Montagu, Larousse, Prosper Montagne & Dr.Gottschalk, Varios · first published 1965
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2HN commenters
2017–2021first – last mentioned
50% recommend50% neutral
Since its original publication, larouusse gastronomique has been one of the most important book in any food library. A combination of an encylopedia and a cookbook. Have been explained with pictures. I recommend.
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…[American/Haute] The Professional Chef - The Culinary Institute of America (As well as the Bakery/Pastry version) [Haute Cuisine] Le Répertoire de la Cuisine - Louis Saulnier [French/Haute Cuisine] Larousse Gastronomique - Prosper Montagné [Haute Cuisine] L'Art de la cuisine française au dix-neuvième siècle - Marie-Antoine Carême (Completed only 3/5 volumes before death) [Italian] La scienza in cucina e l'arte di mangiar…
on “Cooking for Founders” ↗…body of highly polished knowledge usually much more powerful. In a cooking analogy, you are being sold a state fair corn dog, which can be good, instead of everything in Escoffier, Prosper Montagné, Larousse Gastronomique: The Encyclopedia of Food, Wine, and Cookery, ISBN 0-517-503336, Crown Publishers, New York, 1961. Essentially, for machine learning as in the OP, if (A) have a LOT of training data, (B) a lot of testing…
on “The Limitations of Deep Learning” ↗