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Larousse Gastronomique: The World's Greatest Cookery Encyclopedia Hardcover – 15 Sep 2001


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Product details

  • Hardcover: 1360 pages
  • Publisher: Hamlyn; Revised edition edition (15 Sep 2001)
  • Language: English
  • ISBN-10: 0600602354
  • ISBN-13: 978-0600602354
  • Product Dimensions: 21 x 7.3 x 28.5 cm
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (30 customer reviews)
  • Amazon Bestsellers Rank: 230,206 in Books (See Top 100 in Books)

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Customer Reviews

4.7 out of 5 stars
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Most Helpful Customer Reviews

48 of 49 people found the following review helpful By Michael Ambjorn VINE VOICE on 12 May 2003
Format: Hardcover
The essential book for any versatile kitchen is heavy to handle but is worth its weight in caviar, truffles and whatnot. Although you can't quite slip it in a pocket to help decipher cryptic menus when on the road (even the Concise edition is a bit too big for that), it comes into form in the kitchen as an accessible authoritative text on French cooking (and a few others to a certain extent). The encyclopædic nature of the book, with comprehensive descriptions of produce and dishes alike serve as an inexhaustible source of ideas as well as the settler of many a bet for those in such a way inclined.
The photography is excellent, sober and descriptive without dominating and the articles factual and to the point. Although it also includes a large number of recipes it should primarily be considered an encyclopædia rather than cookbook.
- If you have only got room for one book in your kitchen, this should be the one.
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65 of 67 people found the following review helpful By A Customer on 4 Oct 2001
Format: Hardcover
I have been using this all time great cookery book, written for serious cooks, for more than 30 years. I hope the updated version has all the information I have found in my old one and more.
This book is organised alphabetically and contains excellent french recipes for every food you can think of. One of my favourite sections is the hors d'oeuvres - this book taught me to add variety and to mix and match, for example marinaded mushrooms, artichokes in vinaigrette,frog's legs a la greque. I recommend the section on presentation. Another favourite section is the one on lobster. There are 31 separate recipes for this lovely shell fish, with clear photos showing you how to cut it up for Lobster a la Americaine.
I would recommend this book for every kitchen if you are entertaining or even if you want to provide your family with a really well thought through french style meal.
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12 of 12 people found the following review helpful By A. B. Banks on 1 Nov 2007
Format: Hardcover
So, you're in the kitchen planning (or heaven help you if you're mid way through cooking for) a dinner party and you look at the Celeb Chef's guidance and ask to the heavens "what is he on about". This is where Larousse comes in. This is not a cookery book by itself, it is a manual to food and drink of a kind that has no competitor. You need to know what an obscure ingredient is, and what you can replace it with if you can't trace it? Look in Larousse. You've got one of those complicated Rick Stein books and he's telling you prepare your vegetables à la Ménagère, and after you've scratched your head for a bit, you reach for Larousse and there you are. This book is amazing, but will not go into the finer details of all food stuffs as this is not what it's for, and there are loads of books on the market place on subjects such as soya and the like.

OK, so there have been some mixed reports on this book with some good and some bad. Take it for what it is; it's an encyclopedia after all, and should be THE standard book for any gastronome. Complaining about lack of in-depth knowledge on one food type, or lack of complex recipes is the same as grumbling about the Encyclopedia Britannica for not having enough of a story line or having an accurate description of the inner workings of a Ford Mondeo! Use it, embrace it, and live by it. Amen.
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6 of 6 people found the following review helpful By Dizzy Gwen on 3 Jan 2008
Format: Hardcover
This is a gorgeous book - an absolute joy - and I wish I'd bought it years ago. (The price had always put me off but as far as I am concerned now, it is an investment - and had I known then what I know now, I would have bought fewer 'other' books and used the money saved to buy this one.) It is an absolute mine of information, and if you're interested in food, as I am (and you must be, or you wouldn't be reading this..), I am sure you will find yourself 'dipping' into this book constantly - it makes fascinating reading, and this version is beautifully presented. The pages are crammed with many tempting recipes - certainly, some of these are complicated and more suited to a professional chef, and perhaps this would not be the best choice for a 'first cookbook' for a novice - but there are so many recipes and cooking methods that would be suitable and appealing to anyone with a basic knowledge of cooking. Even the humble potato has a whole host of recipes devoted to it. I find the book to be an invaluable reference aid and now - having enjoyed cooking from an early age, and after 30 years as a 'home cook' - I find my enthusiasm rekindled and my horizons broadened. Nothing left to say really, except perhaps 'bon appetit!'
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19 of 20 people found the following review helpful By A Customer of AMAZON-UK! on 5 Jun 2007
Format: Hardcover
.....and this new edition reflects the culinary revolution of the closing decades of the 20th Century.'

Well, the question is how do you review a tome of no less than 1350 pages?

The cover quotes, from Jamie Oliver:

'An all-time classic cookbook....a real must for any serious chef.'

and Gary Rhodes:

'This new edition has taken the book even further.'

help to ease the conscience for the really serious cooks among us......and help justify the investment, too!

'This edition bears witness to the revolution in the availability of food and the art and science of cooking that has taken place over the last 30 years.
Not only does this book acknowledge our debt to the past, but it recognises the modern approach and welcomes changes that are on the horizon.
It eschews the outdated and rigid notions that inhibit creativity, while accepting that authenticity and an uncompromising approach to quality are the foundations of a reference work.
At the same time, it illustrates that gastronomy is a multilayered subject and one that repays closer study with new sources of inspiration and pleasure.'

In alphabetical order, this dictionary format book starts with 'abaisse', 'abalone' , 'abattoir'........and ends with.....,'zucchini', 'zuppa ingles', on page 1310, with everything you can possibly think of in between, before the spectacular index kicks in.
Each definition is well written and given significant depth where required or has a link to an alternative, e.g 'zucchini' sends you to 'courgette'......so really useful for those more taxing crossword clues, too!
Interspersed with sumptuous photography, e.g.:-

(1) 'Ninon Langoustines' on page 671 which has a full colour plate.
Read more ›
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