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Larousse Gastronomique Hardcover – 5 Oct 2009

135 customer reviews

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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 (135 customer reviews)
  • Amazon Bestsellers Rank: 3,667 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

62 of 63 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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11 of 11 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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3 of 3 people found the following review helpful By mary on 13 Jan. 2014
Format: Hardcover Verified Purchase
I bought this as a gift for my best friend,who's been cooking for 35 years.....he's blown away with the detailed desciption of each dish. I was a wee bit concerned re the lack of illustration as he generally prefers to see the finished dish - but the content far outweighs this small matter....he was delighted!
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2 of 2 people found the following review helpful By Leslie MacDonald on 2 Jun. 2011
Format: Hardcover Verified Purchase
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. I use it more as a reference guide when I am uncertain as to an ingredient that may be required with which I am unfamiliar. It's a fascinating tome of information. If there was one thing I would like to see added it's perhaps some small photographs to accompany the text. It would definitely make it a tad more appealing. That said, it's a plus for any serious cook's bookshelf.
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25 of 29 people found the following review helpful By P. F. White on 26 Dec. 2009
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.
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