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Larousse Gastronomique [Hardcover]

Prosper Montagne , Robert J. Courtine
4.7 out of 5 stars  See all reviews (27 customer reviews)

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Book Description

20 Aug 1988 Larousse
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.
--This text refers to an out of print or unavailable edition of this title.

Product details

  • Hardcover: 1200 pages
  • Publisher: Hamlyn; New edition edition (20 Aug 1988)
  • Language: English
  • ISBN-10: 0600323900
  • ISBN-13: 978-0600323907
  • Product Dimensions: 25.4 x 20.6 x 7.4 cm
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (27 customer reviews)
  • Amazon Bestsellers Rank: 51,554 in Books (See Top 100 in Books)

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Customer Reviews

4.7 out of 5 stars
4.7 out of 5 stars
Most Helpful Customer Reviews
48 of 49 people found the following review helpful
5.0 out of 5 stars The Kitchen Bible 12 May 2003
By Michael Ambjorn VINE VOICE
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 encyclopśdic 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 encyclopśdia rather than cookbook.
- If you have only got room for one book in your kitchen, this should be the one.
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64 of 66 people found the following review helpful
By A Customer
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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11 of 11 people found the following review helpful
5.0 out of 5 stars "Umm, what is he talking about" 1 Nov 2007
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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19 of 20 people found the following review helpful
.....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' 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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6 of 6 people found the following review helpful
5.0 out of 5 stars A feast of a book! 3 Jan 2008
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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Most Recent Customer Reviews
5.0 out of 5 stars Epic
The best cookery book in the world.
Definitions, recipes, descriptions and mini biographies.
Explanations, this is a powerful dictionary for all culinary questions.
Published 12 months ago by Angela M Renwick
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 13 months 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 15 months 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 20 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 22 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 on 14 Oct 2011 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
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