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Le Grand Larousse Gastronomique (French Edition) (French) Hardcover – September 13, 2007


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Product Details

  • Hardcover
  • Publisher: French & European Pubns (September 13, 2007)
  • Language: French
  • ISBN-10: 0828801576
  • ISBN-13: 978-0828801577
  • Product Dimensions: 10.6 x 8.5 x 2.9 inches
  • Shipping Weight: 9.2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (20 customer reviews)
  • Amazon Best Sellers Rank: #3,534,705 in Books (See Top 100 in Books)

Editorial Reviews

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N/A --This text refers to an alternate Hardcover edition.

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Customer Reviews

I highly recommend for beginners or experienced cooks.
Meghan Damon
Do yourself a favor and pick up a copy from the sixties- they are much more useful thank the new ones.
Rachel Davis
The book is a strange amalgam - part dictionary, part recipe book, part history, and part technique.
rwizard

Most Helpful Customer Reviews

7 of 7 people found the following review helpful By C. Kroehler on December 17, 2007
Format: Hardcover
What a find! The orginal book has a great deal of information lost to the editing of new editions and you can't beat $8. Wonderful reference for classic cuisine.
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6 of 6 people found the following review helpful By La Femme Makita on December 13, 2006
Format: Hardcover
This classic is definitely encyclopedic. As thick as a major metropolitan phonebook, nearly every possible food is listed with a brief description, history, simple preparation instructions, and the occasional recipe. Obviously, the contents have a French cuisine slant, but the majority of the alphabetical entries are global in origin. For example, persimmons and pumpkins have long entries, even though they are New World fruits. This book works best if you have an ingredient or technique in mind, and then research what to do with it. This book will not be the back bone of your cookbook collection, but it answers the questions that are too far-ranging for more focused texts. Well worth the money, and no experimenter should be without it.
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5 of 5 people found the following review helpful By Hayford Peirce on July 9, 2010
Format: Hardcover
I agree 100% with the first reviewer -- any *really* serious cook should have this. BUT, unless you're running a professional French restaurant kitchen, you really won't be using many of the recipes. A typical sauce recipe (out of a couple of thousand of them) might be only a couple of sentences, such as, "Take a gallon of veal stock, reducing it slowly while adding a quart of demi-glace, then finally adding a cup of mousseline sauce to it, and then garnishing it with a half-pound of sliced truffles." I've now owned my own copy since 1962 or 1963 (I bought it in Tahiti for 1,700 CFP, which at the time, was about $21) and consult it often, but more often to help me write an article for Wikipedia or Citizendium than for actual cooking. I'd *love* to have a less battered copy, though.

PS -- I've read over the years that the newer editions have been dramatically modernized, so that there are no longer 600 egg recipes as there are in this book, now just a mere 60 or so, and that the rest of the world is covered more thoroughly. In this edition, for instance, there are probably only three or four mentions of actual Italian dishes. And another oddity of this edition: in spite of the 1,000 pages of recipes and articles all arranged alphabetically in ENGLISH, the entire Index is in FRENCH only! So, unless you speak French, you can't look up anything in the Index!
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5 of 5 people found the following review helpful By Jacques Warren on September 15, 2003
Format: Hardcover
This is jus THE reference book in cooking basics for non-professional people (those who love to cook at home). Focusing mainly on French food, this enormous work leaves a lot of room to other national cuisines. From the historical origins of famous dishes, and techniques, to famous chefs' recipes, you can be pretty sure that there is the answer to most questions you have about cooking.
This book is worth its price. I believe there is an English translation.
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4 of 4 people found the following review helpful By rwizard VINE VOICE on February 11, 2010
Format: Hardcover Verified Purchase
First, my comments are based on the 1961 edition, the first year that an English language version was made available in the US.

This is a book every serious cook should add to their reference library at some point. But, it is a reference work, and not something that you will use on a daily basis. The book is a strange amalgam - part dictionary, part recipe book, part history, and part technique. I "read" it by picking a topic that interests me, and following all of the myriad threads that flow from that topic. I also use it to look up terms or techniques that are new to me. And if you want eclectic, it is here. Not sure to do with that unfortunate woodpecker who made a kamikaze run on your sliding glass door? Larousse suggests that you prepare it as you would a blackbird, or thrush (why didn't I think of that?).

Probably not the first book a new cook should acquire, but as you begin to ramp up your game, it should find a place in your library.
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7 of 8 people found the following review helpful By Catherine O'Carroll on January 20, 2001
Format: Hardcover
From radish to ragout this book has just about everything. I have found a clear explanation of every culinary term I have looked-up. It is a pleasure to peruse, it is quite simply a lovely book to own.
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7 of 8 people found the following review helpful By gotten@bellatlantic.net on January 23, 1999
Format: Hardcover
I have an older copy, one from the 1960s, but this book is absolutely essential to serious cooking. No restaurant or B&B should be with out one.
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2 of 2 people found the following review helpful By Jose Gomez Saenz on April 17, 2013
Format: Hardcover Verified Purchase
This is a complete gastronomic book. It has every thing you need in order to know culinary word meaning as well as recipes associated with. One thing that I love is the fact that you know the story about dishes, that's cool!
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