64 of 66 people found the following review helpful
I have a 30 year old copy of this all time great,
By A Customer
This review is from: Larousse Gastronomique: The World's Greatest Cookery Encyclopedia (Hardcover)
I have been using this all time great cookery book, written for serious cooks, for more than 30 years. I hope the updated version has all the information I have found in my old one and more.
This book is organised alphabetically and contains excellent french recipes for every food you can think of. One of my favourite sections is the hors d'oeuvres - this book taught me to add variety and to mix and match, for example marinaded mushrooms, artichokes in vinaigrette,frog's legs a la greque. I recommend the section on presentation. Another favourite section is the one on lobster. There are 31 separate recipes for this lovely shell fish, with clear photos showing you how to cut it up for Lobster a la Americaine.
I would recommend this book for every kitchen if you are entertaining or even if you want to provide your family with a really well thought through french style meal.
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Showing 1-2 of 2 posts in this discussion
Initial post: 13 Apr 2008 17:01:28 BDT
Did you mean Lobster Al Armorcaine ? (great recipe by the way).
In reply to an earlier post on 30 Aug 2013 13:36:03 BDT
There is and has been for many years, an on-going discussion as to whether "Amoricaine" (ie from Brittany) or "Americaine" is the correct form. At this late date the debate is unlikely to be settled. I expect it depends on whether you are American, French or just a pedant.
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