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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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By Gene Kelch (Bradenton, Fl.)
My son thinks this book will be of great value for him. He has an online gourmet food store.
By Aaron C. Ettlin (Portland)
A culinary encyclopedia for all things European, ancient and modern. Current version includes more world cuisine. Also, at $55 hardcover, this is a steal. Really more of a reference than a cookbook, although it does have some hundreds of recipes. English translation is slightly awkward at times, mostly in describing recipe steps, although still completely followable. Heavy book.
By L. Sauer (Morrison, CO)
A fantastic collection of information, useful for not only the master chef who needs a reference book, but for those of us seeking to push our home-bound skills to the next level. Larousse is the true encyclopedia of culinary knowledge. It is essential in any well-stocked kitchen, not because it will be pulled and perused daily, but because it can be that resource that saves a spoiled meal in the last minutes with its quick and accessible insights.
By Willie
Bought this as a gift. What a monster. It has succinct detailed info about all aspects of French and other countries' cuisine. Goes way beyond recipes with info about food handling, preparation, storage, substitutions for ingredients. Lots of facts about how to use ingredients best and their roles in cooking. Lots of interesting history. There were 3 pages on butter! Great pictures in beautifully edited book. Of course, many excellent recipes. It has become one of the top references in our cooking library. We highly recommend this gem.
By Ben (Western USA)
It seems like this is mostly a dictionary of dish titles with descriptions of what they consist of. It is neither an encyclopedic reference to ingredients, techniques, or styles nor a catalog of recipes. Much of the cuisine is impractical for the home, and most of the rest is too old fashioned for professionals that work in a competitive and trendy environment. I use Joy of Cooking extensively at home and was looking for more base knowledge like that found in the introduction to sections and the know your ingredients parts. Larousse is very encompassing but appears also to be very cursory. It makes a great source for obscure trivia.
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