Larousse Gastronomique: The World's Greatest Culinary Encyclopedia by Larousse Librarie, Prosper Montagne, Larousse, Joel Robuchon (Editor), Joel Robuchon (Editor)
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Textbook (Hardcover - Revised Edition)
- 1360pp
- Sales Rank: 14,998
Textbook Information
- ISBN-13: 9780609609712
- Edition Description: Revised Edition
- Edition Number: 1
- Pub. Date: October 2001
- Publisher: Crown Publishing Group
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Product Details
- Pub. Date: October 2001
- Publisher: Crown Publishing Group
- Format: Textbook Hardcover, 1360pp
- Sales Rank: 14,998
- ISBN-13: 9780609609712
- ISBN: 0609609718
- Edition Number: 1
- Edition Description: Revised Edition
Synopsis
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.
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.
More Reviews and RecommendationsBiography
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).
Customer Reviews
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- Ratings: 6Reviews: 3
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A Must Have For Classic French Chefsby Nick76
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December 28, 2008: 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.
I Also Recommend: French Provincial Cooking, Larousse Gastronomique Recipe Collection, Mastering the Art of French Cooking, Volume 1, Escoffier, Escoffier Cook Book.
The one ring to rule them allby Anonymous
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February 20, 2004: 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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