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Lar.gastronomique Ed.96 (French) Hardcover – Nov 8 1996


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Avec 4 000 entrées encyclopédiques, ce Larousse gastronomique se veut une description du monde de la cuisine et de la gastronomie : histoire, produits, ingrédients composant les recettes, vins et eaux de vie, diététique... Tout y est. Feuilleter, consulter, essayer une nouvelle recette mais aussi se cultiver et rêver, telles sont les possibilités qu'offre cette somme phénoménale de la gastronomie. Si l'ouvrage est exhaustif, il est surtout un fonds presque inépuisable d'idées pour les plaisirs de la table. Agrémenté de 3 000 recettes, il permet encore de faire un tour des courants. Plat régional, grande tradition française, création d'aujourd'hui et encore grand classique de la cuisine étrangère. Autant de cuisines, de mouvements qui racontent une histoire, une région, un pays, cependant qu'en filigrane circule de page en page le sentiment de gourmandise. --Céline Darner

From the Back Cover

En 1216 pages, le Larousse gastronomique propose 3000 recettes (dont 400 données par les plus grands chefs d'aujourd'hui) et répond à toutes les questions sur la gastronomie (avec 4000 articles sur les produits et ingrédients, les appellations, les techniques, l'histoire et les cultures...). Magnifiquement illustré de plus de 600 photos (100 plats, 40 planches de produits, 175 gestes professionnels, etc), cet ouvrage comporte aussi 22 doubles pages consacrées aux cuisines des régions de France. Un livre qui fera le bonheur de tous les gourmets d'aujourd'hui.

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Format: Hardcover
This is jus THE reference book in cooking basics for non-professional people (those who love to cook at home). Focusing mainly on French food, this enormous work leaves a lot of room to other national cuisines. From the historical origins of famous dishes, and techniques, to famous chefs' recipes, you can be pretty sure that there is the answer to most questions you have about cooking.
This book is worth its price. I believe there is an English translation.
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1 of 1 people found the following review helpful By A Customer on May 2 1998
Format: Hardcover
easy to use for prfessionals and also for "hobby Chefs". Deffenately The book of the cooking books.
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Format: Hardcover
i have an old edition .. i would like to compare it with the new ones . i have bought it from france in a very high good service
thank you aladdin a behairy allbehairy@hotmail
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By Catherine O'Carroll on Jan. 20 2001
Format: Hardcover
From radish to ragout this book has just about everything. I have found a clear explanation of every culinary term I have looked-up. It is a pleasure to peruse, it is quite simply a lovely book to own.
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Most Helpful Customer Reviews on Amazon.com (beta)

Amazon.com: 20 reviews
7 of 7 people found the following review helpful
I Love This Book Dec 17 2007
By C. Kroehler - Published on Amazon.com
What a find! The orginal book has a great deal of information lost to the editing of new editions and you can't beat $8. Wonderful reference for classic cuisine.
6 of 6 people found the following review helpful
Ne Plus Ultra Dec 13 2006
By La Femme Makita - Published on Amazon.com
This classic is definitely encyclopedic. As thick as a major metropolitan phonebook, nearly every possible food is listed with a brief description, history, simple preparation instructions, and the occasional recipe. Obviously, the contents have a French cuisine slant, but the majority of the alphabetical entries are global in origin. For example, persimmons and pumpkins have long entries, even though they are New World fruits. This book works best if you have an ingredient or technique in mind, and then research what to do with it. This book will not be the back bone of your cookbook collection, but it answers the questions that are too far-ranging for more focused texts. Well worth the money, and no experimenter should be without it.
5 of 5 people found the following review helpful
A Strange But Valuable Book July 9 2010
By Hayford Peirce - Published on Amazon.com
I agree 100% with the first reviewer -- any *really* serious cook should have this. BUT, unless you're running a professional French restaurant kitchen, you really won't be using many of the recipes. A typical sauce recipe (out of a couple of thousand of them) might be only a couple of sentences, such as, "Take a gallon of veal stock, reducing it slowly while adding a quart of demi-glace, then finally adding a cup of mousseline sauce to it, and then garnishing it with a half-pound of sliced truffles." I've now owned my own copy since 1962 or 1963 (I bought it in Tahiti for 1,700 CFP, which at the time, was about $21) and consult it often, but more often to help me write an article for Wikipedia or Citizendium than for actual cooking. I'd *love* to have a less battered copy, though.

PS -- I've read over the years that the newer editions have been dramatically modernized, so that there are no longer 600 egg recipes as there are in this book, now just a mere 60 or so, and that the rest of the world is covered more thoroughly. In this edition, for instance, there are probably only three or four mentions of actual Italian dishes. And another oddity of this edition: in spite of the 1,000 pages of recipes and articles all arranged alphabetically in ENGLISH, the entire Index is in FRENCH only! So, unless you speak French, you can't look up anything in the Index!
5 of 5 people found the following review helpful
The Magnus Opus of Fine Cuisine Sept. 15 2003
By Jacques Warren - Published on Amazon.com
Format: Hardcover
This is jus THE reference book in cooking basics for non-professional people (those who love to cook at home). Focusing mainly on French food, this enormous work leaves a lot of room to other national cuisines. From the historical origins of famous dishes, and techniques, to famous chefs' recipes, you can be pretty sure that there is the answer to most questions you have about cooking.
This book is worth its price. I believe there is an English translation.
4 of 4 people found the following review helpful
Mandatory for serious cooks, but not an easy read Feb. 11 2010
By rwizard - Published on Amazon.com
Verified Purchase
First, my comments are based on the 1961 edition, the first year that an English language version was made available in the US.

This is a book every serious cook should add to their reference library at some point. But, it is a reference work, and not something that you will use on a daily basis. The book is a strange amalgam - part dictionary, part recipe book, part history, and part technique. I "read" it by picking a topic that interests me, and following all of the myriad threads that flow from that topic. I also use it to look up terms or techniques that are new to me. And if you want eclectic, it is here. Not sure to do with that unfortunate woodpecker who made a kamikaze run on your sliding glass door? Larousse suggests that you prepare it as you would a blackbird, or thrush (why didn't I think of that?).

Probably not the first book a new cook should acquire, but as you begin to ramp up your game, it should find a place in your library.


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