Larousse Gastronomique: The World's Greatest Culinary Encyclopedia, Completely Revised and Updated
Product ID: 3425269
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Larousse Gastronomique has been the foremost resource of culinary knowledge since its initial publication in 1938. Long revered for its encyclopedic entries on everything from cooking techniques, ingredients, and recipes to equipment, food histories, and culinary biographies, it is the one book every professional chef and avid home cook must have on his or her kitchen shelf. In fact, Julia Child once wrote, "If I were allowed only one reference book in my library, Larousse Gastronomique would be it, without question." The culinary landscape has changed dramatically in the last decade, prompting a complete revision of this classic work. Larousse Gastronomique has now been updated to add the latest advancements that have forever changed the way we cook, including modern technological methods, such as sous-vide cooking and molecular gastronomy. All-new color ingredient-identification photographs give this edition a fresh, elegant look. And for the first time, Larousse features more than 400 reportage photos–candid images of upscale restaurants from around the world–that give behind-the-scenes access into the kitchens where the finest food is created. Dozens of new biographies of people who have made significant contributions to the food world debut in this revision, including such luminaries as Ferran Adrià, Daniel Boulud, Alice Waters, Gaston Lenôtre, Thomas Keller, James Beard, and Julia Child. With entries arranged in encyclopedic fashion, Larousse Gastronomique is not only incredibly user-friendly, but it is also a fantastic read for anyone who loves food. Skip from Roasting to Robert (a classic French sauce), and then to Robiola (the Italian cheese); or go from Sake to Salad–with dozens of recipes–and on to Salamander, a type of oven used in professional kitchens for caramelizing (and named after the legendary fire-resistant animal). An index at the end of the book of all 3,800 recipes for cuisines from around the world makes it easy to find a myriad of preparations for any ingredient (eggs or chicken, for example) or type of dish (such as cakes or sauces). The unparalleled depth and breadth of information–from the traditional to the cutting-edge–make this newest edition of Larousse Gastronomique indispensable for every cook. Review: Pandora's Box in book form - This encyclopedia of food has sucked more of my minutes than any other book on food that I have owned. The impressive heft of the tome opens a world of food so enrapturing that time will cease to exist as the gravitational pull of the Larousse Gastronomique's entries work their magic. More times than I can remember, I have been looking for one particular entry only to be distracted by the other entries my eyes scan as I'm flipping through pages to find my target. Fifteen minutes later, I cannot remember what I was originally looking for, but I've learned many amazing things. The content of the is book is absolutely amazing. With everything that is contained within, however, do not expect this to be an inexhaustible source of information. Since it is a French book, there is a definite tilt here, however other cultural culinary points do appear - they just aren't as comprehensive. So what would you find in a book like this? You'll find great color and black and white photos in categories like squash, cheese, citrus fruit, et cetera. You'll find detailed information about different regions of the world as well as entries about notable individuals that had an impact on the development of food preparation, even those that may be from hundreds of years ago. You will also find recipes and charts that provide valuable information about different food. As a note, while I cannot speak highly enough about this book as a culinary resource, I do have to provide a cautionary note in regards to the recipes. I have been pleasantly exposed to some incredibly beautiful recipes that worked very well (chocolate mousse that rivaled that which I had in Paris, a chicken liver custard that even non-liver people enjoyed, etc.), but I have also encountered recipes that feel into one of two categories: a) they didn't appear to be tested, or b) they had vague descriptions of quantities. Case in point - "add a sufficient amount of water." So, do your own testing and prepare to make some notes in the book if you're going to utilize it as a cookbook. There are a massive amount of recipes contained in this work, but they are generally short or derivative-based (i.e., prepare x as on page y but make these modifications). If you are the kind of person that jumps onto your phone or tablet the moment you are confronted with something that you want to look up (for instance, a friend asks you what's the difference between a chowder and bisque), then this may not be the book for you - stick with the Internet. But if you are the kind of person that can get happily lost for a brief period of time in a tome that covers the main point of commonality between all people on the face of the Earth in an encyclopedic manner, then strongly consider adding this fantastic resource to your library. Disclaimer: I am a home cook, not a professional cook. I have an interest in continually learning more about the exciting world that we live in. I cook on most nights and if I don't, people would starve in the house. I don't believe in doing things halfway, so I have pursued bettering my cooking skills and knowledge not to become a food snob, but rather to broaden my knowledge and techniques to create more enjoyable culinary experiences to share with my family and friends. This book, Larousse Gastronomique, helps me to do just that. Review: Blessed to have this book - If you ever saw this book in stores and you saw the $115 price tag, you were probably thinking WHAT! A $115 book?!? But I’m telling you this is one of the few books in the world that actually seems worth it. For those with zero expectations, even though that would be super hard to do after paying $115, this book might be the best book you’ll ever have. Keep in mind it is in the format of an encyclopedia, so the book is in alphabetical order, going through the history of food in the French kitchen mainly, cooking techniques, recipes, meats, fish, fruits, vegetables, and pretty much anything to do with the kitchen. My mind always floating with new ideas, I am able to quickly reference anything I could think of in my head and learn a new cooking technique while I do it. I couldn’t find a lot of info about this copy online bc it seems like a newer addition of Larousse, but if you guys see it discounted anywhere and you love the kitchen, buy it. In one day, I’ve already learned so much more than any YouTube video could teach me, even though I have learned a lot from some great Youtubers. I look forward to using it as a reference tool and keeping it in the family for a long time.
| Best Sellers Rank | #68,963 in Books ( See Top 100 in Books ) #25 in Gourmet Cooking (Books) #96 in Cooking Encyclopedias #121 in Cooking, Food & Wine Reference (Books) |
| Customer Reviews | 4.8 out of 5 stars 651 Reviews |
J**K
Pandora's Box in book form
This encyclopedia of food has sucked more of my minutes than any other book on food that I have owned. The impressive heft of the tome opens a world of food so enrapturing that time will cease to exist as the gravitational pull of the Larousse Gastronomique's entries work their magic. More times than I can remember, I have been looking for one particular entry only to be distracted by the other entries my eyes scan as I'm flipping through pages to find my target. Fifteen minutes later, I cannot remember what I was originally looking for, but I've learned many amazing things. The content of the is book is absolutely amazing. With everything that is contained within, however, do not expect this to be an inexhaustible source of information. Since it is a French book, there is a definite tilt here, however other cultural culinary points do appear - they just aren't as comprehensive. So what would you find in a book like this? You'll find great color and black and white photos in categories like squash, cheese, citrus fruit, et cetera. You'll find detailed information about different regions of the world as well as entries about notable individuals that had an impact on the development of food preparation, even those that may be from hundreds of years ago. You will also find recipes and charts that provide valuable information about different food. As a note, while I cannot speak highly enough about this book as a culinary resource, I do have to provide a cautionary note in regards to the recipes. I have been pleasantly exposed to some incredibly beautiful recipes that worked very well (chocolate mousse that rivaled that which I had in Paris, a chicken liver custard that even non-liver people enjoyed, etc.), but I have also encountered recipes that feel into one of two categories: a) they didn't appear to be tested, or b) they had vague descriptions of quantities. Case in point - "add a sufficient amount of water." So, do your own testing and prepare to make some notes in the book if you're going to utilize it as a cookbook. There are a massive amount of recipes contained in this work, but they are generally short or derivative-based (i.e., prepare x as on page y but make these modifications). If you are the kind of person that jumps onto your phone or tablet the moment you are confronted with something that you want to look up (for instance, a friend asks you what's the difference between a chowder and bisque), then this may not be the book for you - stick with the Internet. But if you are the kind of person that can get happily lost for a brief period of time in a tome that covers the main point of commonality between all people on the face of the Earth in an encyclopedic manner, then strongly consider adding this fantastic resource to your library. Disclaimer: I am a home cook, not a professional cook. I have an interest in continually learning more about the exciting world that we live in. I cook on most nights and if I don't, people would starve in the house. I don't believe in doing things halfway, so I have pursued bettering my cooking skills and knowledge not to become a food snob, but rather to broaden my knowledge and techniques to create more enjoyable culinary experiences to share with my family and friends. This book, Larousse Gastronomique, helps me to do just that.
A**M
Blessed to have this book
If you ever saw this book in stores and you saw the $115 price tag, you were probably thinking WHAT! A $115 book?!? But I’m telling you this is one of the few books in the world that actually seems worth it. For those with zero expectations, even though that would be super hard to do after paying $115, this book might be the best book you’ll ever have. Keep in mind it is in the format of an encyclopedia, so the book is in alphabetical order, going through the history of food in the French kitchen mainly, cooking techniques, recipes, meats, fish, fruits, vegetables, and pretty much anything to do with the kitchen. My mind always floating with new ideas, I am able to quickly reference anything I could think of in my head and learn a new cooking technique while I do it. I couldn’t find a lot of info about this copy online bc it seems like a newer addition of Larousse, but if you guys see it discounted anywhere and you love the kitchen, buy it. In one day, I’ve already learned so much more than any YouTube video could teach me, even though I have learned a lot from some great Youtubers. I look forward to using it as a reference tool and keeping it in the family for a long time.
A**R
A Classic!
classic that every chef should have in their collection!
R**C
A muat read for chefs
One of my favorite books! A must read for Chefs.
M**S
Classic
The quality of the edition is very good. I can't say anything about the content that hasn't already been said elsewhere. The book is a must, highly influential is an understatement. If you can afford it and you're interested in french cooking, or the history of haute cuisine, you should own it.
S**S
A Physical Trove of Culinary Information
I had to request a replacement from Amazon because the jacket of the first one arrived damaged and torn at the bottom. The second one came in much better, almost perfect, condition. As for the book itself, it doesn't offer much that you wouldn't already find on Wikipedia, Serious Eats, or other online sources. However, what it does provide is a physical item you can flip through, allowing you to randomly discover new terms or topics you might not have known about. It's a nice alternative to your phone or tablet, offering concise, interesting information in a more tangible format. Is it as comprehensive as searching online? Not really. But is it a great way to stumble upon a new topic and then dive deeper into it online? Absolutely!
B**B
Wow!
I ordered Used Very Good and this book is in perfect shape! A review disparaging this as a divtionary made me question my purchase… until I opened it. Wow! Let’s say you’re curious about Risotto. The definition tells me what it is, how it’s generally prepared, how it can be served and what it could be served with, provides 6 amazing risotto recipies, and mentions an additional recipe can be found under Seafood. I plan to try making Black risotto with langoustines and thai herbs. I have a few ingredients to buy for that one. There are simpler recipies but I did just buy some black rice…
A**M
What i expected
This book is full of useful information and recipes and techniques. it is a great addition to any Chef or home cook.
A**S
Great for beginners and professionals
Great book to learn from
A**R
Larousse gastronomique
It is a great book if you are a foodie and serious about cooking.
T**N
gift for the cook
my wife is an excellent cook. i'm like the chief assistant & bottle washer. together we conjure up great meals. then i clean up & for lunches i am in charge of soups, salads & sandwiches...
M**H
Livro obrigatório para os profissionais e amantes da gastronomia.
Livro excelente! A verdadeira enciclopédia da Gastronomia com termos técnicos, descrição de técnicas, descrição de cozinha regionais, receitas clássicas e até aspectos enológicos! Uma obra obrigatória para os apaixonados e profissionais da área.
L**A
Five Stars
larousse the best
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