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Larousse Gastronomique Hardcover – 5 Oct 2009

4.7 out of 5 stars 177 customer reviews

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Product details

  • Hardcover: 1216 pages
  • Publisher: Hamlyn; 01 edition (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 (177 customer reviews)
  • Amazon Bestsellers Rank: 5,887 in Books (See Top 100 in Books)
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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

Top Customer Reviews

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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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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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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Format: Hardcover
Better exterior, worse contents

I have upgraded from The Concise Larousse Gastronomique (2003) to find out that this beautifully designed book has actually worse contents than its little cousin!
What's better?
1) The book is so beautifully designed that it's a great pleasure to look at it and to have it on the bookshelf.
2) A general index and a very good recipe index are added.
3) Many contemporary chefs have got their own entry.
What's worse?
1) Entries are written in all caps (e.g. CAHORS, CAILLEBOTTE) instead in normal case (as they are in The Concise Larousse Gastronomique). Therefore you'll not be able to indubitably know how to write French (and English) names and words correctly (correct is Cahors, not cahors*, and caillebotte, not Caillebotte*). Entries in all caps may still be encyclopedic standard in Poland and Russia, but they are surely not in the West.
2) French translations of entries in English were omitted.
3) French names of recipes were omitted, too.
4) Major part of misspelled words and other mistakes is still there, and some new big mistakes were added.
And what's the most disappointing feature?
The photographs! Don't expect to find photographs of any dish, neither French nor English!!! All you'll get are photographs of some vegetables, apples, fish etc. (which you can find in much greater number in other books, if you are intersted in fish, apples or vegetables!), and much too many artistic photographs of cooks and kitchen details, which are mainly of no use.
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Format: Hardcover Verified Purchase
If you're thinking about buying this book, note there are two versions published in English: this one - the British version- and an American one. This is relevant, taking into account the measures in the recipes.

Whichever version you buy, it is a comprehensive cooking reference, describing techniques as well as having a vast range of recipes.

This is a serious reference book, ideal for someone who is interested in food, or as a gift for someone who has that interest.
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