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Larousse Gastronomique Hardcover – December 12, 1988
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Top Customer Reviews
However, the book is invaluable and, I believe, unique as a reference when you come across a question about food and cuisine that is difficult to answer. I've been handed woodcock and expected to cook them - do you remove the entrails or not? You read in a recipe to use a bain-marie - what is it? What is the difference between Anna potatoes, Boulangere potatoes and Chateau potatoes? ... and so on. I don't know of any other book that can so comprehensively answer EVERY food/cooking question that I've come across.
In addition to being the best available encyclopaedia of food and cooking, the Larousse Gastronomique is FUN. It is one of those books that can sit beside your bed for browsing ... just open the book at a random page and see where you get to ... every page (and there are a lot of them) has several entries that are interesting and illuminating.
In a world that has become dominated by glossily illustrated books by designer chefs, where the typeface and photographs are more important than the contents of the book, this book is a truly refreshing, entertaining and useful volume.
The American Larousse is, as many things American tend to be, watered- and dumbed-down for our nation's less-sensitive palates.
Just as with its French cousin, the American Larousse, contains many color plates featuring dishes and ingredients featured in its pages. However, the the American Larousse appears to have approximately one-third of the content of the French version. As a purely illustrative example, the American version's section on sweetbreads is approximately two columns' worth of loosely-packed print, while the French version features six pages of dense text on the subject.
Especially in light of its cost, the American Larousse is a bitter disappointment. The epicure wishing to have ready access to a gastronomic bible would be well-advised to obtain the French version in its place.
Amazing. Thrilling. Inspiring. Just take the "American" recipies with a grain of salt. They were collected when pineapple in mashed potatoes was haute cuisine.
If you can cook, you can make everything in the book. If you can't, you will learn.
The best resource ever. You will never hear whines of "<insert any food> again?"
Most Recent Customer Reviews
The essential reference for la Cucina. Found on chef's book shelves all over the world.Published 4 months ago by Canuco
It is the bible of French cooking and the basis for all that is delicious! And so was the price and condition!Published 7 months ago by tjassmann
The best Culinary book out there!!!!!
Buy this book! Seller is good. Item arrived quickly.
I already had this book and ordered this one for my daughter.
A great book to read, as well as having great recipes and information on the foods included.Published 19 months ago by Frank B. Smith
If you cook or want to learn to cook then there is no better book than this one. Forget all the pop chefs, the pseudo cooking shows, all the junk that one sees on the tv screen. Read morePublished 20 months ago by Martin Amance