Binding: Hardcover Dewey Decimal Number: 641.3003 EAN: 9780609609712 ISBN: 0609609718 Label: Clarkson Potter Manufacturer: Clarkson Potter Number Of Items: 1 Number Of Pages: 1350 Publication Date: October 02, 2001 Publisher: Clarkson Potter Release Date: October 02, 2001 Sales Rank: 13327 Studio: Clarkson Potter
Product DescriptionSince its first publication in 1938, Larousse Gastronomique has been an unparalleled resource. In one volume, it presents the history of foods, eating, and restaurants; cooking terms; techniques from elementary to advanced; a review of basic ingredients with advice on recognizing, buying, storing, and using them; biographies of important culinary figures; and recommendations for cooking nearly everything.
The new edition, the first since 1988, expands the book’s scope from classic continental cuisine to include the contemporary global table, appealing to a whole new audience of internationally conscious cooks. Larousse Gastronomique is still the last word on béchamel and béarnaise, Brillat-Savarin and Bordeaux, but now it is also the go-to source on biryani and bok choy, bruschetta and Bhutan rice.
Larousse Gastronomiqueis rich with classic and classic-to-be recipes, new ingredients, new terms and techniques, as well as explanations of current food legislation, labeling, and technology. User-friendly design elements create a whole new Larousse for a new generation of food lovers.
What Others Say
Makes a great gift
I bought Larousse Gastronomique for my cousin's bridal shower. (It was on her registry.) The day it arrived, it was raining, and the book's pages got oh-so-slightly crinkled. However, it was still in ok condition to give as a gift.
What book?
I have not yey received the book! I live in Russia and receive my mail through the APO system so hopefully it is just delayed. If not I will get back to you next week.
Thanks, Roger
Better than I thought it was going to be
Larousse Gastronomique is apparently famous in cooking circles, which is why I needed it for my cookery course at college. I was honestly pleasantly surprised with it, it had a lot of detailed colour photos, sections for each countries own unique foods, a lot of French and Continental cooking (of course). I could really recommend Larousse Gastronomique to anyone who is serious about cooking or even someone who is just curious about it.
The chef's bible
Larousse Gastronomique is definitly the Chef's bible. If you're studing in a culinary school Larousse Gastronomique is a must! It's so complete, remember being chef isn't just cook nice, being a chef means have knowledge, knowing why food has reactions, why we have to cook in certain ways, etc... Larousse Gastronomique will help you to get that!
A Classic
This is a must for any aspiring culinarian or anyone interested in fine dining. Works excellent both as a reference and also full of recipes. This tome was originally written in French so be careful when purchasing that if you are not fluent in French that you get the English translated version. Happy Cooking.
