Larousse Gastronomique: The World's Greatest Culinary Encyclopedia, Completely Revised and Updated Hardcover – Oct 13 2009
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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.”
About the Author
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).
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Top Customer Reviews
Before this book, a lot of research was done online and I found that the information wasn't specific enough with regards to an ingredients 'impact' on a dish or cooking. This book isn't exhaustive, but covers a very good basis as to how certain foods are like, and what it means to create a dish with that specific ingredient. It creates 'meaning' to what you are making, why you are using certain ingredients and includes some recipes.
This isn't a book I would take recipes to cook from, but use as a guide for a much better understanding about what is in the grocery store and those recipes.
I would recommend this book if you can find it in a used bookstore and pay 1/2 of the asking price ($110 at a regular bookstore is way too expensive). It was definitely one of the more expensive resources on my shelf and have no regrets because it is a great tool that I keep using.
Who knew cottage pie and sheppard's pie weren't the same thing? Now I do. (And yes, I was learning to make sheppard's pie that night)
Most recent customer reviews
Great Reference book for the home cook to the professional chef.Published 18 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 23 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 on Dec 20 2013 by Pamela McDivitt