It seems like Larousse Gastronomique keeps coming up as a great cookbook to own, and I would like to purchase one. However, when I went to do so, I found that there were at least 6-7 different ones available. What are the differences between them and which one would you guys recommend? I am purchasing it for an experienced chef who is great but young and I think some extra reading material would make him happy. Also any other suggested reading for an up and coming chef would be appreciated. Thanks!

[Nicko]

Just wanted to let you know that you can buy the Larousse Gastronomique from the ChefTalk Store which just opened. Just go to www.cheftalkstore.com
The Larousse is in the education and reference category.

[m brown]

best to get the latest edition, however, if you can find an old one grab it! information changes and gets lost with each new edition.
you can never have enough Larousses!

The one pictured is the edition I have. It has references for soem asian cuisine that the previous editions didn't have.

Of course, older editions make great collectors items. I would love to have a 20 or thirty year old edition.

[lynne]

I am so excited! I just bought the first American edition for $10 at a tiny little used bookstore! A wonderful addition to my collection--and of course the price was the icing on the cake!

New does not always mean better. My "newest" Larousse is the 1961 edition. The older one seems to no longer have its cover with date. Too many lost, missing or removed items have been coupled with inaccuracies in the newer editions. Congratulation of finding the better volume.

[m brown]

That point brings me to The Joy of Cooking's latest edition. So much was removed!! I agree with BonCuisine, newer is not always better.

A later edition would be nice to have as its undated. However, I have a first edition, handed down from my mother and it's quite a keeper. I agree mbrown... new isn't always best... Both works great!