Larousse Gastronomique: The World's Greatest Culinary Encyclopedia

Overview

Since its first publication in 1938, Larousse Gastronomique has been an unparalleled resource. In one volume, it presents the history of foods, eating, and restaurants; cooking terms; techniques from elementary to advanced; a review of basic ingredients with advice on recognizing, buying, storing, and using them; biographies of important culinary figures; and recommendations for cooking nearly everything.

The new edition, the first since 1988, expands the book’s scope from ...

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Overview

Since its first publication in 1938, Larousse Gastronomique has been an unparalleled resource. In one volume, it presents the history of foods, eating, and restaurants; cooking terms; techniques from elementary to advanced; a review of basic ingredients with advice on recognizing, buying, storing, and using them; biographies of important culinary figures; and recommendations for cooking nearly everything.

The new edition, the first since 1988, expands the book’s scope from classic continental cuisine to include the contemporary global table, appealing to a whole new audience of internationally conscious cooks. Larousse Gastronomique is still the last word on béchamel and béarnaise, Brillat-Savarin and Bordeaux, but now it is also the go-to source on biryani and bok choy, bruschetta and Bhutan rice.

Larousse Gastronomique is rich with classic and classic-to-be recipes, new ingredients, new terms and techniques, as well as explanations of current food legislation, labeling, and technology. User-friendly design elements create a whole new Larousse for a new generation of food lovers.

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Editorial Reviews

From Barnes & Noble
First published in 1938, the French culinary encyclopedia has gathered a reputation as a classic almost untouched by time. New editions are rare: This revision, the first in 12 years, is arguably the most radical ever. The scope of the Larousse Gastronomique has expanded from classic continental cuisine to the contemporary global table, including, believe it or not, American cuisine! This thoroughly updated edition feature 200 new recipes, 400 new reference entries, and new full-color photographs. Those with a conservative palate need not be distressed: From previous editions, the new Larousse Gastronomique includes no fewer than 3,300 recipes.
From the Publisher
“Larousse Gastronomique is clearly the best cooking encyclopedia ever, but I also love to open it anywhere and just read. The descriptions are clear and the recipes are easy to follow. Anyone who thinks French cooking is daunting will be forever changed by this book.”
—Ina Garten

Larousse has a place of honor on every cookbook shelf in America.”
—Martha Stewart

“It is critical to have a sound understanding of traditional culinary principles before attempting to push boundaries in cuisine. Larousse Gastronomique helps me execute the progressive cooking we do at Alinea.”
—Grant Achatz

“The bible of cooking. The all-time argument ender. Early in my cooking career, I wielded my Larousse like a weapon and it never let me down.”
—Anthony Bourdain

“Larousse Gastronomique has always been the first and last word on classic European techniques and recipes. I love that it has expanded its reach to cover world cuisines and modern culinary innovations, making it more indispensable than ever.”
—Marcus Samuelsson

“The history of food has never had a better biographer. Required reading for anyone who eats.”
—Dan Barber

“Young chefs, famous chefs, home cooks, and everyone who loves food and cooking–we all depend on Larousse Gastronomique. It is the only culinary encyclopedia that is always up-to-date.”
—Daniel Boulud

“You can’t go into the chef’s office of any serious kitchen and not see a copy of Larousse. A must-have for professional and home cooks alike.”
—David Chang

“The Larousse is the first place I look when I need to clarify a cooking question. The greatest reference book, it is a fascinating read.”
—Jacques Pépin

Larousse is an invaluable tool for any cook. I’ve used this great resource all throughout my cooking career, and of course I look forward to the new edition. New information and knowledge are always welcome.”
—Thomas Keller

“Larousse Gastronomique is a veritable dictionary of cooking terms for the French kitchen. If a chef were allowed only one book, this would have to be it.”
—Mario Batali

Library Journal
First published in 1938 and last revised in 1988, Larousse Gastronomique one of the culinary world's most familiar reference sources has been updated again with a sleek, stylish look for a new generation of cooks. The encyclopedia continues to retain its focus on the classic continental culinary tradition, but this new edition acknowledges the growing importance of other cuisines by including, for the first time, entries on American cooking and by offering more information on terms, ingredients, and dishes from other parts of the world. Larousse does overlap with The Oxford Companion to Food (LJ 10/15/99), a recent addition to the culinary reference shelves, in that both works cover ingredients, dishes, famous persons, and cooking techniques. However, even when the same topics are covered, such as chocolate or lemons, there is enough difference that libraries will want to have both. Larousse will probably be the first choice of cooks who need information on culinary terms and cooking techniques, and, unlike Oxford, it contains more than 3500 recipes and an array of gorgeous color photographs. An indispensable part of any culinary reference collection, this is highly recommended for all libraries. John Charles, Scottsdale P.L., AZ Copyright 2001 Cahners Business Information.
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Product Details

  • ISBN-13: 9780609609712
  • Publisher: Crown Publishing Group
  • Publication date: 10/28/2001
  • Edition description: Revised Edition
  • Edition number: 1
  • Pages: 1360
  • Product dimensions: 8.10 (w) x 10.60 (h) x 2.47 (d)

Meet the Author

Librairie Larousse’s Gastronomic Committee includes scores of writers, researchers, editors, photographers, illustrators, and translators who make Larousse Gastronomique the world’s most authoritative culinary reference book. The committee’s president is world-renowned chef and author Jo‘l Robuchon. The author of the first edition of Larousse Gastronomique, published in 1938, was French chef Prosper Montagné (1865—1948).

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Sort by: Showing all of 6 Customer Reviews
  • Posted December 28, 2008

    more from this reviewer

    I Also Recommend:

    A Must Have For Classic French Chefs

    This is a great book but if suffers from the same problem that many reference books on French cooking suffer. It's doesn't give much detail on making the recipes in the book. Now in the case of this book that's easily forgivable because this is more of an encyclopedia than a cookbook but none the less it's a problem if your a beginner. Which is why I don't recommended this book if your new to the kitchen. For example it doesn't tell you the right kind of knife to use to cut a Tomato or how long you should cook a 2 pound quail. It just gives ingredients and what to do with them and some general proportions. That is all fine and good if you already know how to cook and just want to know how to make this particular dish. That being said this is THE premier reference if your into French cuisine. The book also covers a fair amount of European food as well as some world dishes outside the western tradition. It is pricey and that is really it's only flaw. Also, if your just interested in the recipes in this book there is a companion series that is just recipes taken from this book.

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  • Anonymous

    Posted February 20, 2004

    The one ring to rule them all

    As an adept home cook, I found the LG a celebration with style and grace of all that food might be. It distinguishes itself from CIA7 as Chanel distinguishes itself from Northface. I bought both books and the LG may not be the procedural equal to CIA7 but compensates with greater aesthetic reach. You may look through 40 recipes to prepare pike, each various, and each expressive. It is organized as an encyclopedia rather than the methodological approach of most cookbooks. One searches like an archivist tracking down one¿s culinary hopes and dreams, changing and reformulating recipes and menus as you go. I¿m blissed.

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  • Anonymous

    Posted January 6, 2002

    The Larousse Gastronomique spells Home Run!

    The Larousse Gastronomique is not called the world's greatest culinary encyclopedia for nothing. This work is awe-inspiring, a definitive reference book for both amateur and professional cooks, or for those of us who simply like to read about food.

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    Posted October 14, 2008

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    Posted November 7, 2008

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    Posted July 23, 2009

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