- Books

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

Larousse Gastronomique The World s Greatest Culinary Encyclopedia Completely Revised and Updated Larousse Gastronomique has been the foremost resource of culinary knowledge since its initial publication in Long revered for its encyclopedic entries on everything from cooking techniques ingre

  • Title: Larousse Gastronomique: The World's Greatest Culinary Encyclopedia, Completely Revised and Updated
  • Author: Larousse
  • ISBN: 9780307464910
  • Page: 330
  • Format: Hardcover
  • 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 shelLarousse 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 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 Adri , Daniel Boulud, Alice Waters, Gaston Len tre, 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.

    • Unlimited [Ebooks Book] È Larousse Gastronomique: The World's Greatest Culinary Encyclopedia, Completely Revised and Updated - by Larousse ✓
      330 Larousse
    • thumbnail Title: Unlimited [Ebooks Book] È Larousse Gastronomique: The World's Greatest Culinary Encyclopedia, Completely Revised and Updated - by Larousse ✓
      Posted by:Larousse
      Published :2019-02-17T04:43:25+00:00

    1 thought on “Larousse Gastronomique: The World's Greatest Culinary Encyclopedia, Completely Revised and Updated

    1. Highly regarded as a French gourmand's Bible, I keep this book close to the kitchen as a culinary dictionary. Entries are organized alphabetically, and brief recipes are filed where appropriate. For example, if you want to find different ways to cook sole, look up "sole," and the entry will provide an explanation of the subject, tips on how to select and prepare the fish, then different recipes that focus on ingredients rather than step-by-step instructions such as "Turn the oven to 400 degrees. [...]

    2. A reminder that as a child and thru high school my knowledge of the world was greatly dependent on the World Book Encyclopedia and Classic Comics, the precursors to our ability to search for every topic on earth thru the internet. Thanks to Erin and Andrew for this wonderful browsing companion. I find it impossible to read an entry without finding a term or reference that I don't know and need to look up elsewhere in the book.

    3. If, like me, you're a certain kind of person, a bit of a food snob perhaps, You will aspire to own this book and like me you will enjoy owning it but ever really do anything with it, because it's not really a very useful book, nor is it very enjoyable to flip through. But after spending so much $$ and having far to much misplaced respect for old world traditions, you will fail to realise or admit that a better choice of culinary bible would have been the Oxford Companion to Food and anything by [...]

    4. One of the reference books we turn to when we need to know something that we don't know--with the internet, this is less of a necessary item on every cooks bookshelf, but we are book people, we have hundreds of cookbooks, so we of course have this too and use it farily frequently even to this day--there is alot to know

    5. Mình rất tiếc khi bản tiếng Việt của cuốn sách này không được tìm thấy và cũng không biết làm thế nào để thêm vào thư viện Goodread. Đây là một cuốn sách rất độc đáo, viết nên bởi sự tìm hiểu sâu rộng của tác giả về các vấn đề đời sống như thức ăn, quần áo lót, cờ vua và nhiều thứ nữaMình đã không ít lần shock khi đọc về cuộc sống của con người cách đây chỉ vài th [...]

    6. Big Book. Lots of outdated dishes but as a historical reference to Classic French foods it is like a bible of sorts. Another book that should be on any cooks shelf.

    7. Have you ever read a recipe and said, "what in the world is that?" I run into new things all the time, especially when exploring new cuisines or old recipe books. This book is the way to answer your questions. Granted I got this before I had internet access in every nook of my living space including out by the grill but even still, I believe in paper reference. Then I can cozy up with my food dictionary and ponder how I want to cook up my left over ingredients by using the recipes and methods de [...]

    8. Larousse. (2009) "Larousse Gastronomique: The World's Greatest Culinary Encyclopedia." Clarkson PotterBrittany BallardType of reference: EncyclopediaCall Number:TX349 .L365 2009Brief Description: This book is a chef's dream! It not only gives recipes, but also histories of the dishes as well. Students can learn hoe to cook as well as the history behind the dish. Content/Scope: This book is written for high school students and above. It includes over 3,800 recipes, and pictures and descriptions o [...]

    9. Buried in some of this book's lengthier entries are gems such as this one, which appears at the end of the 17-page entry (why? why not!) for "banquet":"During the suppers which Louis XIV was wont to have with the princesses and the ladies at Marly, it sometimes happened that the king, who was very dexterous, amused himself by throwing little rolls of bread at the ladies and allowed all of them to throw them at him. Monsieur de Lassoy, who was very young and who had never before been present at o [...]

    10. This is a great book for the kitchen of anyone who loves food. This edition of the classic French reference book is quite beautiful. It covers everything--spices, wines, meats, butchery, and all the qualities most important to food snobbery. This is the first place to turn to for any food related question. The only problem: this is only the first place to turn to for any food related question. It's a great reference, quite handy, and pretty enjoyable to just flip through on a lazy afternoon, but [...]

    11. Although I embrace cuisine as a necessary element of culture, I have hitherto been rather an ignoramus in the field. Not any more. This Christmas treasure, a gift from good (culinary) friends, was originally devised by Prosper Montagnè, with the first edition in 1938, as a comprehensive guide to matters gastronomic, a serious counterweight to Alexandre Dumas' Grand Dictionnaire de cuisine. A skim of the contributors to this (2009 English edition, based on the French, 2007) and earlier versions [...]

    12. No foodie has a complete shelf without a copy of Gastronomique. It's part of a sturdy foundation for both professional and home cooks, bursting with tons of illustrations and information. This edition has full color and sharp illustrations and even recipes, an unpretentious look at food and doesn't become condescending when explaining the intricacies of the culinary world. The translation is smooth and even allows for casual reading. Mine needs replacing soon from years of spills and stains and [...]

    13. Absolutely indespensible as a historical guide to classic cuisine, as well as a byzantine collection of oddities, rare recipes, and general foodie goodness. Some of the recipes are indeed quite dated, from ingredients (crow stuffed with juniper, anyone?) to measurements (take 'some' flour) However, if I had all the information in this in my head, I could easily cook for the Marquis himself. One entry leads to another, to another, to another, in a spellbinding tome that you will want to read in a [...]

    14. Larousse Gastronomique is often cited as the best resource for culinary information. It's an enormous book with recipes, biographies, photos, ingredients, preparation techniques, cooking equipment, and food history. If you're looking for basic information, you'd probably be better suited with another guide. But if you're looking for in-depth or authoritative information, this is what you want.

    15. It's only shortcomings are its extraordinary franco-centricity, as well as factual errors here and there. Very useful resource though. Don't bother with recipes from it - obviously not very well tested (it's a reference book, not a recipe book).

    16. You can't argue with the comprehensiveness of this work (although I was looking for a recipe on Panna Cotta the other day and there's no entry for it!), it's just amazing. Obviously there's a big French slant, but that's okay (it's not like you don't know what you're getting).

    17. We selected the name of our dog from this book. I just sit down, flip open to a random page and begin reading and ooing and aaahing over the pictures. The recipes have all been a success so far. Great book.

    18. Although it has great photo's and explanations of techniques, I would not suggest anyone using this book as a "Cook Book". Its useful as a reference book however for the beginner cook to exactly follow the ingredient amounts might not notice that the measurements are often incorrect.

    19. This is the book for anyone that wants to know anything about cooking! It is a very old, very french book that has been translated, however it is like the bible of cooking and techniques! I highly recommend it!

    20. This book is a lot of fun, although I seldom use the recipes. It's a fun book just to look through for ideas and definitions.

    Leave a Reply

    Your email address will not be published. Required fields are marked *