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Larousse Gastronomique - Page 2

post #31 of 36
1/2/02 at 6:57pm
For having been out of your home for so long, you deserve a treat so go for it! :)



P.S. Coles has a special of it: 20% off the cover price and Costco sells it for 69$
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post #32 of 36
1/3/02 at 2:53pm
Athenaeus, I agree with you... to some extent. I certainly concur that he directs the production of food rather than the, sometimes, preachy air that can come from Larouse. That said, I have to ask about
I turn to it for superior technical reference. I am just curious, I guess, as to why you wouldn't use it. From my vantage point, I see LG as sophisticated to a fault. Side-by-side I find Ranhoffer more useful. Not necessarily a better book, but more suited for practical application.
Input???
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post #33 of 36
1/4/02 at 3:56am

Advanced skills

Yes sir, I do have an input!

Just something I have already mentioned.:)

I think this is the reason. I do know what to do with Ranhoffer ,I cook at home. You know what I mean.

I have in mind though that this will be my book when I come to the chapter of my life "how to skin your husband" or something similar.

:D
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post #34 of 36
10/14/06 at 11:07pm
my mother gave me the Larousse 40 years ago and I read it cover to cover. I gave it to a close friend years ago and want to get another, so I can do it again. What was the first English translation? Where do you think I could find it?
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post #35 of 36
10/15/06 at 6:19am
E-Bay! First English translation was in the sixties I think not sure but you will find it on E-Bay.

Rgds Rook
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post #36 of 36
10/15/06 at 10:51am
The first French edition was published in 1938. The first edition in English was published in 1961, translated by Nina Froud, Patience Gray, Maud Murdoch, and Barbara Taylor.
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