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When the Larousse Gastronomique describes itself as the bible of French gastronomy, it is exactly that: an almost holy spirit that has always been worshipped by millions --Rose Prince- Daily Telegraph
Product Description
"Larousse Gastronomique", the world's classic culinary reference book, is known for its authoritative and comprehensive collection of recipes. Here it is brought up to date for 2009 in an attractive edition containing over 900 new colour and black and white photographs. All chapters have been read and edited by field specialists, and 85 biographies of chefs have been added. Entries have also been regrouped for increased accessibility. 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. Without the exaggeration and extravagant distractions of many of today's cookery titles, "New Larousse Gastronomique" contains recipes, tips, cooking styles and origins for almost every dish in history.
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Most Helpful Customer Reviews
21 of 21 people found the following review helpful:
5.0 out of 5 stars
Brilliant Food and Cooking Reference Book,
By
This review is from: New Larousse Gastronomique (Hardcover)
Larousse Gastronomique is a fantastic book beautifully written and beautifully produced. It has all the information that you would ever need to know about food and cooking. Come across a vegetable you have never heard of, then it is in there. Do you want to know where a spice comes from and what to do with it, its there. If you ever need ideas on what to cook with that fish, then Larousse Gastrononmique will tell you. It has pictures and descriptions of how to prepare and how to cook, with variations, everything you can cook from the mundane to the bizarre. It has recipes in it but it is not a recipe book. It is an incredible information source, a reference book. It is arranged simply alphabetically which makes it very easy to find the information you want. The pictures are of exceptional quality. The paper is of a very high quality and feels good to the touch. Lovers of quality book production will know what I mean. The whole book exudes brilliance and everlasting quality. A book to keep.
13 of 13 people found the following review helpful:
4.0 out of 5 stars
every kitchen should have one, every cook should have one,
By
This review is from: New Larousse Gastronomique (Hardcover)
Overall a fantastic reference book. Full of useful information as well as information that whilst less useful is incredibly interesting to read. Contains a wealth of classic recipes. Gives lots of techniques and reference information about all kinds of food. The colour photos of ingredients is valid but i wonder what the point of the black and white shots of chefs at work is, other than for nostalgia. I cant deny that when I try to look something up I am inevitably distracted into reading a few other entries before remembering why I originally opened the book in the first place. Overall, a joy to have and essential reading for the rare breed of people who still actually like to cook, as opposed to taking some supermarket thing out of the freezer and sticking it in the oven for half an hour.
45 of 47 people found the following review helpful:
4.0 out of 5 stars
dictionary of food,
By kb (yorkshire) - See all my reviews
This review is from: New Larousse Gastronomique (Hardcover)
At first glance when I opened the "very large" book I was slightly disappointed that it was written in dictionary format - but after 2 mins I couldn't put the book down!It has almost every recipe and basic methodologies for all those recipes and techniques that you hear about but don't quite understand. It has a wealth of info and you just need the time to sit down and pour through it. The paper sheets are a bit on the thin side - so once you find the recipe that you are looking for it does mean that you have to write it up - as the book also is not something that you can easily prop up on your worktops whilst you work! Overall a brilliant reference book for those that are really hooked into trying to cook like the experts.
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