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“Larousse Gastronomique is clearly the best cooking encyclopedia ever, but I also love to open it anywhere and just read. The descriptions are clear and the recipes are easy to follow. Anyone who thinks French cooking is daunting will be forever changed by this book.”
“Larousse has a place of honor on every cookbook shelf in America.”
“It is critical to have a sound understanding of traditional culinary principles before attempting to push boundaries in cuisine. Larousse Gastronomique helps me execute the progressive cooking we do at Alinea.”
“The bible of cooking. The all-time argument ender. Early in my cooking career, I wielded my Larousse like a weapon and it never let me down.”
“Larousse Gastronomique has always been the first and last word on classic European techniques and recipes. I love that it has expanded its reach to cover world cuisines and modern culinary innovations, making it more indispensable than ever.”
“The history of food has never had a better biographer. Required reading for anyone who eats.”
“Young chefs, famous chefs, home cooks, and everyone who loves food and cooking–we all depend on Larousse Gastronomique. It is the only culinary encyclopedia that is always up-to-date.”
“You can’t go into the chef’s office of any serious kitchen and not see a copy of Larousse. A must-have for professional and home cooks alike.”
“The Larousse is the first place I look when I need to clarify a cooking question. The greatest reference book, it is a fascinating read.”
“Larousse is an invaluable tool for any cook. I’ve used this great resource all throughout my cooking career, and of course I look forward to the new edition. New information and knowledge are always welcome.”
“Larousse Gastronomique is a veritable dictionary of cooking terms for the French kitchen. If a chef were allowed only one book, this would have to be it.”
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).
Great Reference book for the home cook to the professional chef.Published 16 months ago by James Tilley
The best book ever in french culinary world to develop there skill & easy to understand the culinary terms.. awesome...!Published 20 months ago by subhakar
If I remember correctly, t he price for this was quite reasonable. It arrived in great shape and will be appreciated.Published 23 months ago by Pamela McDivitt