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Larousse Gastronomique
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Larousse Gastronomique

4.65 of 5 stars 4.65  ·  rating details  ·  71 ratings  ·  11 reviews
The ultimate guide to classical cuisine, now updated for the era of food processors and microwaves, completely freshly illustrated in full color and Americanized by the renowned author of Tastings. Over 900 full-color photographs and 70 black-and-white illustrations.
Hardcover, 1193 pages
Published December 12th 1988 by Crown
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A famous culinary encyclopedia that was originally eurocentric, if not francocentric in it's design and content (printed sometime in the '30s I think). This edition, which is the English translation of the 1984 updated French language version was last reprinted in 1998 and has more entries dealing with different international cuisines. It is good, because the French sure enough know their food, but a little dated, because a lot has happened on the world food stage in the past quarter century. Th ...more
What a book!

For those who love a good reference and good food Larousse is the book for you. Even after 8 years of having this book I am still enamored with it. Most everything is there. This issue, published in 1988, has its quirks and some difficulties with certain translations. What is really interesting is the fact that it was published right before the big fusion cuisine movement so many of the recipes are uniquely French--or the French take on world cuisine.

Very intense recipes--for those w
Oct 28, 2007 Melody rated it 3 of 5 stars
Recommends it for: someone without the internet
Shelves: cookbook
Because of its long history I feel guilty not giving this book five stars...I feel like it should get some sort of lifetime achievement award...I can see why this legendary book was the food bible for so long....however, in the age of "google it" I think this book has become a dinosaur....Granted, I've not googled all 8,500 recipes etc to see if they can be found online, but I have a suspicion that it is all readily available now...most of the book seems to be explanations of food terms and tech ...more
Published more than 20 years ago, this translation of a french food encyclopedia was predictably outdated, but its faults go beyond its age. The information it provided in some areas went above and beyond what even the most demanding reader could have expected, but it was infuriatingly lacking elsewhere. It explained a few Mexican dishes (a country sharing almost nothing with France) in great detail and yet some European cooking techniques and dishes were ignored completely. I am looking forward ...more
Can't live without this. All foodies should have a copy!

Of course I am "reading" it all the time... it's a culinary encyclopedia. Needless to say I have not finished it!
Jun 06, 2009 Jesse added it
All the crazy stuff you ever wanted to know about cooking. Not very practical, but lots of interesting illustrations and out-there stuff you won't find anywhere else.
Katy Hayes
Mar 14, 2007 Katy Hayes rated it 5 of 5 stars
Recommends it for: all
a wonderful kitchen tool and well as a fascinating read. A complete food encyclopedia and instructional manual
Jerrod Stephan
Apr 05, 2007 Jerrod Stephan rated it 5 of 5 stars
Recommends it for: Restaruant people
Shelves: culinarybooks
Good book for cooks and chefs. Old school recipes with good classic techniques.
Gina Lynn
History and culture as it relates to food sourses ans oreartation

Indispensable for any person serious about food.
Feb 18, 2008 Cindy added it
always reading this one
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