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Nice, but not what I'd hoped.
This book is not what I thought it would be after reading the reviews here, and, had I looked at in a store, I probably wouldn't have bought it. Unfortunately, my local bookstore didn't have it, so I bought it blind. This book is not, despite what the first review on this site claims, a book for those who are learning how to cook. This is a book for those who are interested in expanding their culinary knowledge. It is, no doubt, a stellar reference in that regard. If you like just learning about different kinds of food and regions, this book will provide you endless amounts of reading time. It is, without a doubt, an "interesting" book on my shelf, and I turn to it if I'm looking for ideas for a particular ingredient I'm not familiar with. Then, once I have an idea of what I can do with it, I turn to my other cookbooks and the internet for detailed recipes. All that said, if you are trying to develop some basic cooking skills, this is not the book to shell out $$$ for. There are far better books and online resources to help with that. Exceptional reference material Virtually any question you may have in the kitchen can be answered within these pages. Whether you are a professional or amatuer the information in this book is priceless. Not as good as the 1988 edition After comparing this newest edition to my 1988 edition I sent it back. I think attention to detailed information and instruction has been compromised in order to encompass too much in general and to make it look more like a coffee table book. Excellent book If you ever wanted to know anything about food, cuisine, and cooking, the Larousse Gastronomique is the book to consult. Since the first moment I have looked at the book, I am fascinated by this wonderful collection of culinary knowledge and trivia. Using the book in food preparation is a delight, particularly when you are fond of French centric cuisine. Warmly recommended. Encyclopedic work of Gastronomy This book covers literally everything from A-Z in the known Gastronomic universe, and it's strength is in its coverage of European cuisine (esp Frech-centric foods and food custome). I prefer the out-of-print classic editions that stuck more to the original scope: French-centric cuisine. The only problem with the current edition is that it tries to be all encompassing. This is a mistake, because it can never have the same near-flawless coverage of, for example, Aussie cuisine that it had for French cuisine. Even with its very minor shortcomings, the LG is well worth the price. | |
