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The Complete Robuchon or Larousse Gastonomique

post #1 of 6
Thread Starter 

Which one is better or are they both worth having. Does anyone have both and can attest to how they compare.

 

Thanks

post #2 of 6

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. 

post #3 of 6

I also have The Complete Robuchon but I got it just a few weeks ago so I can't really give an accurate review, but I've liked everything I've tried from it so that's something I suppose.

post #4 of 6

I've read the Robuchon,not coooked from it. And looked at the Larousse. Depends what you want, but I think the Larousse is more of a encyplopedia type book....I would probably go with neither, and get something else, but I can't offer u any suggestions...what are you gonna use it for?

post #5 of 6

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

post #6 of 6

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

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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