Larousse Gastronomique Hardcover – 5 Oct 2009
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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 --.
'The definitive culinary reference bible; a must for anyone remotely interested in food and cooking.'
'The first recipe book I took seriously... a great resource throughout my career.' --.
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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Top Customer Reviews
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.
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!
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.
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.
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.
Most Recent Customer Reviews
I already own a copy of this and bought it for my friend's son for his 21st as he is a chefPublished 1 month ago by mr simon pipes
some fabulous festive recipes. Have made a few of these over the years and have all been family favourites. Read morePublished 1 month ago by gardengnome
Purchased for an avid cook who loves it - advanced recipes, excellent value for money at price I paid at the time.Published 2 months ago by EllenMay