Concise Larousse Gastronomique is the classic cookery encyclopaedia, known worldwide for its authoritative and comprehensive account of the culinary world, past and present. Larousse Gastronomique is an invaluable source of information for the enthusiastic cook and serious gastronome alike, providing culinary panorama of the present day and history of gastronomy in a single work of reference. Covering nearly every ingredient and cooking style in history; advice on using appliances; recipes; and developments in nutrition this paperback edition holds all the answers. - Nutritional Information. - Over 5000 entries. - Tips and advice on cooking techniques.
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15 of 16 people found the following review helpful
By A Customer
What makes the Larousse Gastronomique an essential kitchen reference for me is its comprehensive coverage of all classical food ingredients. Whether you want to know how to cook that pheasant you picked up at the butchers', or if you wondered how olives get from the tree to your table, it's all in there. Bear in mind that the ingredients and styles in the book are classical french, and for modern recipes and methods, you'll still need to refer to Jamie Oliver or Nigel Slater. Balsamic vinegar, for example, doesn't get a mention. Buy this as a companion for the back to basics approach. Get yourself a modern book for inspiration too.
10 of 12 people found the following review helpful
By A Customer
Larousse Gastronomic is without doubt one of the greatest food books ever compiled. Although by its nature it has a distinctly French accent, this is admirably compensated for by its extraordinary breadth and depth. If you are a foodie, the thousands of entries will provide you not only with a fund of amusing anecdotes with which to regale your friends but also some very serious knowledge. Read this book anywhere, dip into it, delve deeply and if you are left looking at something in your fridge and don't know what to do with it you will surely find a recipe that is not only reliable but will make the mouth water. I love this book and pick it up at least five times a week. It is a fascinating panorama of the world of cooking and of food and an absolute must for any serious or not so serious kitchen shelf.
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