Binding: Hardcover Dewey Decimal Number: 641 EAN: 9780307336033 ISBN: 0307336034 Label: Clarkson Potter Manufacturer: Clarkson Potter Number Of Items: 1 Number Of Pages: 1536 Publication Date: March 28, 2006 Publisher: Clarkson Potter Release Date: March 28, 2006 Sales Rank: 70183 Studio: Clarkson Potter
Product DescriptionSince its original publication in 1938, Larousse Gastronomique has withstood the test of time and trend to remain the world’s most authoritative culinary reference book.
Generations of serious cooks have turned to it for guidance that encompasses every fashion and taste, making its comprehensive collection of 2,500 classic recipes an indispensable resource. Recently updated, every one of these recipes has now been organized into four compact volumes to create a convenient and essential addition to every cook’s library. The Larousse Gastronomique Recipe Collection includes:
•Classic meat, poultry, and game recipes, from Boeuf Bourguignon and Osso Bucco à la Milanaise to Glazed Spare Ribs and Chicken Jambalaya
•Quintessential fish and seafood dishes, including Lobster Thermidor, Salmon Koulibiac, Pike Quenelles Mousseline, and Grilled Shad with Sorrel
•Landmark vegetable and salad recipes, such as Asparagus Mousse, Gratin Dauphinois, Mushroom Duxelles, and Corn Fritters
•Timeless desserts, cakes, and pastries, from Charlotte à la Chantilly and Black Forest Gâteau to Passion Fruit Sorbet and Danish Cherry Flan
Each volume of the Larousse Gastronomique Recipe Collection also includes recipes for basic pastries, condiments, garnishes, sauces, and more, turning this collection into a complete course in kitchen classics.
What Others Say
Larousse Gastronomique Recipe Collection
Recipes are great, the setout is logical and easy to index. Very disappointed in the presentation. The books are advertised as hardcover but that is just the surround, the books themselves are low quality paperbacks.
very nice
Very resourceful and extensive information. I was surprised at the size of the book(larger that I anticipated).
Great for both profesionals and home cooks
This IS the reference "Bible, Koran, etc" for chefs worldwide and is a must for those whom either like to cook or love collecting cookbooks.
For those who cant seem to master or understand the following, "There are no cross references to where the recipe for a flan case appears (which it doesn't as far as I could find) and the instructions to saute in "hot butter" are useless." I have but 2 answers for you;
1. Have you ever heard of a pate brisee?
2. If you do not understand what hot butter is, then please do us all a favor and stay out of the kitchen.
Incredible Breadth and Depth, Great Recipes
I have many times over many years gone to the Larousse Gastronomique as my first step in menu planning before a grand meal. Its encycopedic breadth, its to-the-point informative essays, its side-by-side alternative recipes, and its marvelous way of linking recipes, ingredients, geographical biases and lore into nearly endless chains of ideas is a great inspiration. So often, different sources say very different things about a food, and the Larousse becomes the arbiter of these disagreements. It is authoritative and comprehensive.
But it can be a pain in the tenderloin to use as a cookbook. Its recipes, even in the most recent editions, can be too dense, too full of recondite practices, and just too damned French in their prejudices ... Read More
The Great Cuisine Bible, a Must for Every Serious Foodie's Library
Larousse Gastronomique is the ultimate culinary reference for the serious foodie and cook, whether a good home cook or a professional. It was never intended for the person who does not already know something as basic as what a flan case is (or how to boil water) nor for the person who lacks the intelligence to observe that the book is arranged alphabetically, so no cross reference to "flan case" is required. It is only necessary to turn to f-l-a-n, alphabetically. Nor is "a list of ingredients" the truly traditional way to write recipes. Even Gourmet magazine wrote recipes in the paragraph style until the 1980s.
Larousse Gastronomique answers just about every culinary question you have and describes everything you need to know to ... Read More
