Vous voulez voir cette page en français ? Cliquez ici.

Have one to sell? Sell yours here
Tell the Publisher!
I'd like to read this book on Kindle

Don't have a Kindle? Get your Kindle here, or download a FREE Kindle Reading App.

Lar.gastronomique Ed.96 [Hardcover]

N/A
5.0 out of 5 stars  See all reviews (4 customer reviews)

Available from these sellers.


Formats

Amazon Price New from Used from
Hardcover --  
Hardcover, Nov. 8 1996 --  
Paperback --  
Save Up to 90% on Textbooks
Hit the books in Amazon.ca's Textbook Store and save up to 90% on used textbooks and 35% on new textbooks. Learn more.
Join Amazon Student in Canada


Book Description

Nov. 8 1996 Laro :20/21 d'un siecle a l'autre
Le célèbre ouvrage de référence en matière de cuisine et de gastronomie vient d'être actualisé avec une mise à jour sur les produits, les vins, les appellations et les réglementations. La version en 3 volumes sous coffret rend cet ouvrage accessible à un public beaucoup plus large, tandis que la version luxe s'apparente plus à un cadeau de prestige,
--This text refers to an out of print or unavailable edition of this title.

Product Details


Product Description

From Amazon

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.

Sell a Digital Version of This Book in the Kindle Store

If you are a publisher or author and hold the digital rights to a book, you can sell a digital version of it in our Kindle Store. Learn more

Customer Reviews

4 star
0
3 star
0
2 star
0
1 star
0
5.0 out of 5 stars
5.0 out of 5 stars
Most helpful customer reviews
5.0 out of 5 stars The Magnus Opus of Fine Cuisine Sept. 15 2003
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.
Was this review helpful to you?
1 of 1 people found the following review helpful
5.0 out of 5 stars Supperb May 2 1998
By A Customer
Format:Hardcover
easy to use for prfessionals and also for "hobby Chefs". Deffenately The book of the cooking books.
Was this review helpful to you?
By A Customer
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
Was this review helpful to you?
5.0 out of 5 stars Thorough 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.
Was this review helpful to you?
Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com: 4.4 out of 5 stars  19 reviews
7 of 7 people found the following review helpful
5.0 out of 5 stars 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
5.0 out of 5 stars 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
5.0 out of 5 stars 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
5.0 out of 5 stars 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.
7 of 8 people found the following review helpful
5.0 out of 5 stars Thorough Jan. 20 2001
By Catherine O'Carroll - Published on Amazon.com
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.
Search Customer Reviews
Only search this product's reviews

Look for similar items by category


Feedback