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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
24 of 24 people found the following review helpful
Format: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
Format: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.
46 of 48 people found the following review helpful
Format: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.
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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Most Recent Customer Reviews
Larousse Gastronomique
This is the very best book for information you could possible read, anything you could every wish to know is in there as well as receipts and how to prepare
produce. Read more
produce. Read more
Published 2 months ago by book read
Fantastic reference book
This book is fantastic value for money. The knowledge it contains inside the pages would take a lifetime to collect and then some! Read more
Published 4 months ago by 100lyn
More than a bedtime read for the food-obsessed
Epicures, it is time to reinforce the bookshelves. The new edition of the Larousse Gastronomique will shortly arrive - with a thump. Read more
Published 5 months ago by Danny Marbella
Impresssive
Well, it looks the part, the reviews seem to be on the front of box cover and the title on the back not sure why this is. lovely casing, beautiful writing. Read more
Published 5 months ago by Squares
Gourmand Glutton's Guide to Grub
This book is a must for every serious foody. Bought something bizarre to eat and have no idea what to do with it? This your starting place. Want to know what a coque is? Read more
Published 6 months ago by Schadenfreude
Excellent book for those wanting to learn
With recommendations on the back by Gordon Ramsay and Heston Bloumenthal, this rather intimidating encyclopaedia has everything covered in more detail than normal recipe books,... Read more
Published 10 months ago by Mr. Martin G. Smith
Strictly for the gourmet
As to be expected this is strictly for the gourmet. Everything you ever wanted to know about any type of food will be revealed here. Read more
Published 12 months ago by Leslie MacDonald
Larousse
I have followed Larousse for quite a number of years and have editions dating back to 1969. As ever when I read the revised versions I am continually impressed by the ability of... Read more
Published 14 months ago by david gardner
Top Marks
I bought this as a present for an extreme 'foodie'. She was delighted and it has taken pride of place amongst her many, many cookery books. Good price and quick delivery.
Published 16 months ago by I Hear Music
There should be one in every kitchen
It is a beautiful book, and very practical, too. It is just hard to put it down once you start reading it. It just covers pretty much everything about cookery.
Published 17 months ago by Bernadett Szabo
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