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Since its first publication in 1938, Larousse Gastronomique has been an unparalleled resource. In one volume, it presents the history of foods, eating, and restaurants; cooking terms; techniques from elementary to advanced; a review of basic ingredients with advice on recognizing, buying, storing, and using them; biographies of important culinary figures; and recommendations for cooking nearly everything.The new edition, the first since 1988, expands the book’s scope from classic continental cuisine to include the contemporary global table, appealing to a whole new audience of internationally conscious cooks. Larousse Gastronomique is still the last word on béchamel and béarnaise, Brillat-Savarin and Bordeaux, but now it is also the go-to source on biryani and bok choy, bruschetta and Bhutan rice.Larousse Gastronomique is rich with classic and classic-to-be recipes, new ingredients, new terms and techniques, as well as explanations of current food legislation, labeling, and technology. User-friendly design elements create a whole new Larousse for a new generation of food lovers.
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| Detail | Value |
|---|---|
| Author | Larousse Gastronomique |
| Binding | Hardcover |
| Dewey Decimal Number | 641.3003 |
| EAN | 9780609609712 |
| Edition | Rev Sub |
| ISBN | 0609609718 |
| Label | Clarkson Potter |
| Languages | English |
| List Price | $85.00 |
| Manufacturer | Clarkson Potter |
| Number Of Items | 1 |
| Number Of Pages | 1360 |
| Product Group | Book |
| Product Type Name | ABIS_BOOK |
| Publication Date | 2001-10-02 |
| Publisher | Clarkson Potter |
| Studio | Clarkson Potter |
| Title | Larousse Gastronomique |
| Release Date | 2001-10-02 |
| Creator | Prosper Montagne |
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User Reviews: Larousse Gastronomique
Featured Review
February 20, 2010 at 8:21 am
Reviewed by Nicko
First penned by Prosoper Montagne (the famous rival to Escoffier), Larousse Gastronomique has become the definitive culinary encyclopedia. The original Larousse Gastronomique was first published in 1938, and has since been translated by editor Jennifer Harvey Lang. Larousse Gastronomique is an invaluable culinary resource whether you are interested in the history of a particular food item or simply want to know the recipe for a classical dish. Since it reads much like a regular encyclopedia, the reader can easily locate exactly what they are looking for. I found each description concise and well written. Larousse Gastronomique is undoubtedly one of the most valuable books any food lover can have in their library.
*Larousse Gastronomique has over 8,500 recipes, over a thousand pages of culinary terms, over 900 full-color photographs, and 70 black-and-white illustrations.
3 people found this review useful
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February 20, 2010 at 2:27 pm
Pros: The most comprehensive volume on French cooking published.
Cons: The original version is for the devoted francophonic culinary pro only; the English one came later.
Cons: The original version is for the devoted francophonic culinary pro only; the English one came later.
I also own two volumes published in English; the older one was a joy to read cover-to-cover. The newer English volume differs in format but it occupies a spot on my bookcase with other reference-style cookbooks (Joy of Cooking, Timing Is Everything, etc.) whereas the French and earlier English editions were relegated to storage. I use this newer edition intermittently but its information has assisted me with solving myriad culinary problems.
2 people found this review useful
Article: Larousse Gastronomique
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