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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 Karl Kelley (Atlanta, GA)
No introduction needed. This is the definitive work on preparing food. Written in encyclopedia style, it serves as a valuable reference in my kitchen. As a cooking junkie, I often simply open the book to a random page and attempt to prepare something from that page. This has led to some interesting comments from my wife!
If you are seeking knowledge about the variety of cooking specific foods or if you simply are wanting to learn about the nuances of preparing first class meals, this will be your number one reference. It sometimes helps in solving crossword puzzles, too!
By Shirley Brady (windy city)
for an encyclopedia on cooking this book is great, there are only a few recipes, but is loaded with terms and techniques
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.
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