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.
|Publisher:||Crown Publishing Group|
|Edition description:||Revised Edition|
|Product dimensions:||8.10(w) x 10.60(h) x 2.47(d)|
About 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).
What People are Saying About This
If I were allowed only one reference book in my library, Larousse Gastronomique would be it, without question.
“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.”
“Larousse has a place of honor on every cookbook shelf in America.”
“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.”
“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.”
“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.”
“The history of food has never had a better biographer. Required reading for anyone who eats.”
“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.”
“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.”
“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.”
“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.”
“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.”
Most Helpful Customer Reviews
Highly regarded as a French gourmand's Bible, I keep this book close to the kitchen as a culinary dictionary. Entries are organized alphabetically, and brief recipes are filed where appropriate. For example, if you want to find different ways to cook sole, look up "sole," and the entry will provide an explanation of the subject, tips on how to select and prepare the fish, then different recipes that focus on ingredients rather than step-by-step instructions such as "Turn the oven to 400 degrees...."My edition is old, from the '60s or '70s, but it is still is useful to have around. Larousse Gastronomique is a companion to the kitchen and certainly not a replacement for a cookbook, as the recipes are there more for inspiration than direct instruction.
This is THE reference for me that I run to whenever I need to look up an ingredient or cooking term. It's especially enjoyable for some of the obscure stuff. I did not know that bit about the unreliability of the recipes as I've never tried one.
Awesome reference book on all things cooking and baking and food.
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.
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.
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.