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Larousse Gastronomique Hardcover – 5 Oct 2009

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Product details

  • Hardcover: 1216 pages
  • Publisher: Hamlyn (5 Oct. 2009)
  • Language: English
  • ISBN-10: 0600620425
  • ISBN-13: 978-0600620426
  • Product Dimensions: 24.1 x 6.1 x 27.4 cm
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (133 customer reviews)
  • Amazon Bestsellers Rank: 2,655 in Books (See Top 100 in Books)
  • See Complete Table of Contents

Product Description

Review

Rose Prince- Daily Telegraph
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 --.

Heston Blumenthal
'The definitive culinary reference bible; a must for anyone remotely interested in food and cooking.'

Gordon Ramsay
'The first recipe book I took seriously... a great resource throughout my career.' --.

Book Description

The definitive culinary encyclopedia made accessible to modern readers Contains over 900 attractive new photographs, both in colour and black and white Features more foods than ever before - additions include cheese, nuts and cured meats The volume of cookery books sold since 2004 has almost doubled.

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Customer Reviews

4.7 out of 5 stars

Most Helpful Customer Reviews

61 of 62 people found the following review helpful By Mr. M. Hodgson on 13 Jan. 2010
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.
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10 of 10 people found the following review helpful By Amazon Customer on 14 May 2013
Format: Hardcover Verified Purchase
I'd always wanted this encyclopaedia. I'm not a chef but love cooking and I am always fascinated by techniques that I know nothing about. This tome is huge and is fantastic for just leaving around so you can just pick it up and read random facts about anything of culinary significance - whether its some miniscule fact about what the Romans called cheese or butchery facts about cuts of meat you've never heard of! This book perfectly complements the aspirational dreamworld that wannabe chefs and kitchen geeks inhabit and, interspersed with episodes of "pan-porn" as my family have christened my drooling over casserole dishes and gleaming Maslin pans in shop windows, this book is a fabulous addition to anyone's kitchen bookshelf. If nothing else it is heavy enough and deep enough to provide you with a small step up to reach obscure ingredients that you rarely use from the topshelf of your cupboard! More importantly, this is a treasure of knowledge and inspiration that could turn a dilettante cook like me into something much more substantial and competent in the kitchen! The only misleading thing about the book was it's endorsement by Gordon Ramsay who said it was "The first recipe book I took seriously...a great resource throughout my career"...I didn't find a single swear word so that was a relief. A beautiful book and now one of my treasured possessions!
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6 of 6 people found the following review helpful By Bookie TOP 100 REVIEWER on 14 Feb. 2014
Format: Hardcover
I've hankered after this book for years and was fortunate to receive a copy as a surprise present. Well, I've barely moved since I opened it! It's one of those books that at first glance seems like an encyclopaedia. Which it is, but I'm going to need another lifetime to read it. It's absolutely packed and one of those volumes which captures your interest and imagination regardless of where you open it.

This revised edition is an absolute joy. Anyone remotely interested in food, eating or cooking will discover something within the 1200+ packed pages. It covers the history of food, famous chefs, cooking terms and techniques and there are over 3800 recipes. More than 800 illustrations and 400 plus photos, many in colour, make a good balance with the text.

In addition to all the classics, the new edition covers recently popular techniques like use of liquid nitrogen and making foams. I'm thrilled to own this book and it's going to be a favourite for years to come. It's a book I've not wanted to put down since I opened it and each time I pass I'm tempted to just have another quick delve. It's fabulous.
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59 of 63 people found the following review helpful By kb on 23 Nov. 2009
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.
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15 of 17 people found the following review helpful By Danny Marbella on 28 Dec. 2011
Format: Hardcover
Epicures, it is time to reinforce the bookshelves. The new edition of the Larousse Gastronomique will shortly arrive - with a thump. At 1,206 pages and nearly 8lb of pulped forest, the culinary reference bible of French cooking is bigger than ever. But what's this? The LG, always the embodiment of the French-food vernacular, now comes with a smattering of parvenus, a scattering of avant-garde techniques and a new wave of international chefs who have broken free of traditional French cuisine.

The avant garde is represented by the so-called molecular chefs whose creations often involve the transfiguration of common textures to the uncommon. Enter Monsieur Heston Blumenthal of the Fat Duck, he of bacon-and-egg-ice-cream fame, followed swiftly by M. Ferran Adria, doyen of bizarre, high-tech Catalan cooking at El Bulli in Spain. After that we have M. Thomas Keller of California, another chef using alternative, not-so-Gallic concepts in the kitchen. Then, look under "N", and you will find the entry, "nitrogen, liquid", because that is the ingredient these upstarts use to chill their sorbet. In the hands of these men, olive oil can become a powder, a root vegetable, a biscuit. No need to eat a tomato, these chaps will simply ionise it, then spray it up your nose.

It will be interesting to see if this conceptual cuisine, admittedly popular and the recipient of numerous awards, will bear the test of time, as have conventional entries on crêpes suzettes, soufflés, mousselines, daubes and bavarois. The LG becomes larger with every edition, but if ultimately judged to be a flash in the pan, the new wave may be quietly weeded out.

Imagine the reaction of Auguste Escoffier, the acknowledged father of French cheffery, who helped to compile the first LG, published in 1938.
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