Larousse Gastronomique: The World's Greatest Culinary Encyclopedia, Completely Revised and Updated

Great reference book for any chef an person who loves to read an cook so mach information in it

This book is full of useful information and recipes and techniques.it is a great addition to any Chef or home cook.

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.

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.

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…

Oh what fun it is to peruse through Larousse Gastronomique. I bought it for my French boyfriend as his was very outdated and falling apart. Being a chef, he has always referred to this culinary gem and I can see why. His old version is in French and I was never able to quite understand the details. Now, I see the light. This latest version has many color pictures and added recipes. My complaint is the quality of paper. A bit too thin. And also, enough of the celebrity chefs. Dear God.

EXTREAMELY PLEASED WITH THE SERVICE AND QUALITY OF THE ITEM

The book itself was everything I could have hoped for. Chock full of all the little tidbits of information, that I never knew I needed to know. ⭐️⭐️⭐️⭐️⭐️The condition in which the book had arrived st my doorstep however, a let down and a stake to the heart. As I opened my precious package, after having waited an extra day on the shipping and already anxious to start reading, I see a mutiliated cover and bent pages. Maybe it might be too much to ask, but IF I ORDER A BRAND NEW BOOK, I EXPECT A BRAND NEW BOOK.I would love to exchange it for a new one, but as I will be traveling to another country next week, there’s just not enough time.In summary:Amazon: 0 Larousse:1

Great for classic cooking

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.

Vvgodd

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...

larousse the best