"Larousse Gastronomique", the world's classic culinary reference book, is known worldwide for its authoritative and comprehensive collection of recipes. Originally created by Prosper Montagne and published in 1938, this essential addition to any kitchen has withstood the test of time and become an invaluable source of information for every enthusiastic cook and serious gastronome alike. Without the exaggeration and extravagant distractions of many of today's cookery titles, "New Concise Larousse Gastronomique" contains recipes, tips, cooking styles and origins for almost every dish in history. Developments in appliances, nutrition and culinary knowledge are all included. Packed with fascinating tips, this concise edition remains faithful to Prosper Montagne's original ideal: that a culinary panorama of the present day and a history of gastronomy could be created as a single work of reference.
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Customer Reviews
Most Helpful Customer Reviews
16 of 16 people found the following review helpful
By Ian Williams
Format:Paperback|Amazon Verified Purchase
I bought this on a whim whilst shopping for another cookery book. It's a root and branch explanation of the history of ingrediants, origins of recipes and covers absolutely any dish you can think of, with the exception of far eastern food. If you love food you'll find this fascinating. If you want a reciepe then this book has it. It does have a strong French bias but I like that.
It's an encyclopedia and a wonderful reference book.
It's an encyclopedia and a wonderful reference book.
9 of 10 people found the following review helpful
By YWS
Format:Paperback
No cook( whatever their cooking skill level)/ discerning diner should be without a copy of this book. It is a great encyclopedia to give the reader a description of any food / dishes and some recipies also.
2 of 2 people found the following review helpful
By Boppinggeo
Format:Paperback|Amazon Verified Purchase
If you want to know the origins of the food you eat and many other technical aspects of cooking then you will not be disappointed with this. However if you are looking for easy to follow recipes with lots of glossy photographs then you will. This is the sort of book you will use for reference purposes although I enjoy just flicking through it.
Most Recent Customer Reviews
5.0 out of 5 stars
Classic
If you only buy one foodie book.... Then make it this one. Bought it for my Sous Chef, he loved it.
Published 23 days ago by Gregor Mackintosh
5.0 out of 5 stars
Updated classic reference book
As new condition and the updated version of this classic reference book all at a bargain price which arrived in three days of order. What is not to like?
Published 1 month ago by Martyn Taylor
5.0 out of 5 stars
A classic at a very good price
I have always wanted to own this book, but its price was over my limit. My only concern is finding the time to really do it justice by reading it and putting it in good use
Published 1 month ago by MALAMOPOULOS EFTHIMIOS
4.0 out of 5 stars
Larousse Encyclopedia
Bought this as a present for a relative who is cookery mad- he loved it and regularly refers to it.
Published 5 months ago by m j kaufman
4.0 out of 5 stars
All the recipies you will ever need
Full of all the classic recipies for a keen cook, few pictures. This is a boolk you will go back to over ad over again.
Published 5 months ago by John
2.0 out of 5 stars
Neither Complete nor Concise
As a counter to all the reviews waxing lyrical about this book,try looking up sous-vide.
The editors appear to have done little more than run a spell check and removed the... Read more
The editors appear to have done little more than run a spell check and removed the... Read more
Published 7 months ago by W. Boyd
5.0 out of 5 stars
Very detailed
This book isn't for the faint hearted, it's exactly what it says it is - an Encyclopaedia. It crammed full of information and recipes, it's very interesting to skim through, but... Read more
Published 19 months ago by Marcus Bloch
5.0 out of 5 stars
Excellent Reference For Cooks
Although described as 'concise', this is a substantial and comprehensive piece of work. An essential addition to your kitchen bookshelf.
Published 19 months ago by Mansel Dinnis
5.0 out of 5 stars
Larousse
excellent reference material to culinary skills , used a course book to students studying City & Guils 7100 level 3 advanced professional cookery, reccomend to other lecturers to... Read more
Published on 11 Oct 2010 by cbear
5.0 out of 5 stars
Ideal Cook Book for Beginners to Intermediate Cooks!
I run a small B&B in France and prepare evening meals almost every night for our guests - this book has proven to be invaluable to me if only because it translates all those... Read more
Published on 2 Jun 2010 by Mrs. C. E. Pegler
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