Posts by bouland

I lot of translations are not designed to be equivilent to the original, but a new book of the same name adapted and marketed to a new audience. Because of its value as a reference, one hopes that this is not the case with the Larousse...

Athenaeus: I still haven't had a chance to see teh new one yet to compare it directly to the French-language version. I was just comenting that many translations are really adaptions rather than strict translations. During the adaptation...

I don't really care if the author is French, Japanese, or American. I want to be able to read how the author prepares a recipe, not what some other person, i.e. editor or translator/adapter, decided the method and ingredients should be....

Some cook books originally written in French are simply translated into English. The metric units of measure are maintained, ingredients not generally available here are left in the recipes, and the translator doesn't Americanize the...

KyleW: Yep, based on your description, the new version has now been translated into English. Amazon is still showing Prosper Montagne as the editor, but that may be a mistake on their part. The two pictures of the inside of the book seem...

With the Larousse Gastronomic it is important also state which edition you have. Most of the English language versions available are variations of the Prosper Montagne edition that was originally published in 1938, and revised...

I tried various software since 1981 for keeping track of recipes -- I have about 1000 that I've personnally tested over the years -- and in the end I've settled on using a page layout program that does indexing. MSWord will work also,...

I have a large nonstick aluminum pan I use for large crepes, but for smaller ones I just use a nonstick frying pan -- which also works fine. The ones that dip in the batter are a gimick IMHO. The advantage the flat crepe pan has over a...

You also have to consider how much he will use the juicer. For daily use, the heavy-duty machines work best. I, however, am an occassional juicer. I use mine for exracting certain juices for cartain French recipes, about 10 times a year....

JackG: Although there's a lot of good info above, I don't think anyone answered you direct question. Baleine salt is from the south coast of France along the mediteranean sea. I use the fine salt from there, but prefer the coarse salt...