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This title in other editions

Larousse Gastronomique: The World's Greatest Culinary Encyclopedia

by

Larousse Gastronomique: The World's Greatest Culinary Encyclopedia Cover

 

Synopses & Reviews

Publisher Comments:

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.

Synopsis:

Long revered for its encyclopedic entries on everything from cooking techniques, ingredients, and recipes to equipment, food histories, and culinary biographies, "Larousse Gastronomique" has been thoroughly updated to include the latest culinary advancements.

About the Author

Librairie Larousses Gastronomic Committee includes scores of writers, researchers, editors, photographers, illustrators, and translators who make Larousse Gastronomique the worlds most authoritative culinary reference book. The committees president is world-renowned chef and author Jo‘l Robuchon. The author of the first edition of Larousse Gastronomique, published in 1938, was French chef Prosper Montagné (1865—1948).

Product Details

ISBN:
9780307464910
Author:
Larousse
Publisher:
Clarkson Potter Publishers
With:
Robuchan, Joel
Created by:
Librairie Larousse
Created by:
Robuchon, Joel
Created:
Robuchon, Joel
Created:
Librairie Larousse
Author:
Librarie Larousse
Author:
Librairie Larousse
Subject:
General
Subject:
Reference
Subject:
Food
Subject:
Cookery
Subject:
General Cooking
Subject:
Culinary Arts & Techniques
Subject:
Cooking and Food-Culinary Reference
Copyright:
Edition Description:
Revised, Update
Publication Date:
20091031
Binding:
HARDCOVER
Grade Level:
General/trade
Language:
English
Illustrations:
Y
Pages:
1216
Dimensions:
10.64x9.02x2.11 in. 7.11 lbs.

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Related Subjects


Cooking and Food » Reference and Etiquette » General
Cooking and Food » Regional and Ethnic » French

Larousse Gastronomique: The World's Greatest Culinary Encyclopedia New Hardcover
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$90.00 In Stock
Product details 1216 pages Clarkson N Potter Publishers - English 9780307464910 Reviews:
"Synopsis" by , Long revered for its encyclopedic entries on everything from cooking techniques, ingredients, and recipes to equipment, food histories, and culinary biographies, "Larousse Gastronomique" has been thoroughly updated to include the latest culinary advancements.
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