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The Complete Robuchon or Larousse Gastonomique

3K views 5 replies 6 participants last post by  chefedb 
#1 ·
Which one is better or are they both worth having. Does anyone have both and can attest to how they compare.

Thanks
 
#2 ·
I have The Complete Robuchon. I've had it for a while and have not cooked from it yet. From reviews I have read, it is more or a home-based cooking than up to his usual self. There are a few recipes I do want to try which don't look too complicated and don't call for ingredients foreign to me. I also have Simply French by Patricia Welles which showcases Robuchon's recipes. I love that book. 
 
#5 ·
Well put, valeriomarcello.  Well put.  "What do you want to use it for?"  That is the question.  

"Professional level recipes" is something of an oxymoron.  When you reach a level of professional competence, you understand how ingredients go together, what your particular ingredients are like, what substitutions you can make, how to apply techniques to reach desired ends with a given set of equipment, etc.  To a very large extent, that's what professional competence is.  Consequently, you tend to work off recipes rather than follow them to the letter.

I find the most interesting and challenging part of writing recipes is perfecting them and writing them so they can be followed by someone who doesn't have a great deal of skill, AND provide inspiration for improvisation for someone who does. 

BDL
 
#6 ·
I have a version of Larousse from 1959. Its falling apart but I still refer to it. I love it for the classics.
 
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