- Feast your eyes on the delicious New Larousse Gastronomique
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Product Description
Product Description
Revised and updated with many new entries, illustrations and charts, this edition covers almost every ingredient and cooking style in history past and present, from abaisse to zuppa inglese. The encyclopedia features detailed information and maps of the wine producing regions of the world, including New World producers such as Chile and Australia. It also includes advice on using appliances; recipes and developments in nutrition.
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Most Helpful Customer Reviews
43 of 44 people found the following review helpful:
5.0 out of 5 stars
The Kitchen Bible,
By
This review is from: Larousse Gastronomique: The World's Greatest Cookery Encyclopedia (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 encyclopędic 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 encyclopędia rather than cookbook. - If you have only got room for one book in your kitchen, this should be the one.
62 of 64 people found the following review helpful:
5.0 out of 5 stars
I have a 30 year old copy of this all time great,
By A Customer
This review is from: Larousse Gastronomique: The World's Greatest Cookery Encyclopedia (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.
7 of 7 people found the following review helpful:
5.0 out of 5 stars
"Umm, what is he talking about",
By
This review is from: Larousse Gastronomique: The World's Greatest Cookery Encyclopedia (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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