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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Review
""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."
--Ina Garten
""Larousse" has a place of honor on every cookbook shelf in America."
--Martha Stewart
"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."
--Grant Achatz
"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."
--Anthony Bourdain
""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."
--Marcus Samuelsson
"The history of food has never had a better biographer. Required reading for anyone who eats."
--Dan Barber
"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."
--Daniel Boulud
"
""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."
--David Chang
"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."
--Jacques Pepin
""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."
--Thomas Keller
""Larousse --This text refers to an out of print or unavailable edition of this title.
--Ina Garten
""Larousse" has a place of honor on every cookbook shelf in America."
--Martha Stewart
"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."
--Grant Achatz
"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."
--Anthony Bourdain
""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."
--Marcus Samuelsson
"The history of food has never had a better biographer. Required reading for anyone who eats."
--Dan Barber
"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."
--Daniel Boulud
"
""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."
--David Chang
"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."
--Jacques Pepin
""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."
--Thomas Keller
""Larousse --This text refers to an out of print or unavailable edition of this title.
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 Montagne (1865--1948).
--This text refers to an out of print or unavailable edition of this title.
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Customer Reviews
Most Helpful Customer Reviews
44 of 45 people found the following review helpful
By Michael Ambjorn
VINE™ VOICE
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.
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.
62 of 64 people found the following review helpful
By A Customer
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.
9 of 9 people found the following review helpful
By A. B. Banks
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.
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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Most Recent Customer Reviews
5.0 out of 5 stars
takes you back
This is another book to read when you want ideas and consolation. It reminds one of those 4-hours lunches in country places in France where the days were warm and stretched... Read more
Published 20 hours ago by grace jackman
5.0 out of 5 stars
like a bible
like a bible in the church, this is a bible of the kitchen; and why do I need to write more words?
Published 1 month ago by cj
4.0 out of 5 stars
Fantastic book
Such a weighty book! Chock full of culinary information, lots of recipes, highly recommend it to any fan of cooking.
Published 6 months ago by Baz
5.0 out of 5 stars
The ultimate culinary directory
You can't really fault this volume: a new one has just been published, but this is still current and cheaper 2nd hand. Read more
Published 8 months ago by R. J. de Bulat
5.0 out of 5 stars
the ultimate cook's assistant
I saw this book in France, but could not afford it - I was thrilled to find that I could have a cheaper copy. Read more
Published 19 months ago by B. E. Myerscough
5.0 out of 5 stars
The all time classic - An absolute must for anyone serious about food
This is an absolute must have book for anyone serious about food or cooking. It is the classic reference that explains foods, techniques, regions and contains a recipe for pretty... Read more
Published on 13 April 2009 by S. Girvan
4.0 out of 5 stars
My Bible
I confess that my copy of this book did not come from Amazon. It came from my auntie. Updated versions have nice pictures and this edition looks great. Read more
Published on 12 Feb 2009 by Happy Rabbit
5.0 out of 5 stars
Larousse Gastronomique
I have been using this volume for years; I bought it as a Christmas present so that years of French culinary tips and recipes might be passed on. It is an excellent volume.
Published on 7 Feb 2009 by Canonistic
5.0 out of 5 stars
Wealth
of information and an absolute bargain one gets out of this 1350 page volume. Even better were it printed and bound somewhere in Europe!
Published on 5 Feb 2009 by Amateur Cook
4.0 out of 5 stars
Excellent reference materials for French cuisine and other European,...
I have no doubt members of the editorial committee that oversaw this revision (2001) are talented people and some of the best in the culinary scene in France. Read more
Published on 6 Sep 2008 by Reader A
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