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Larousse Gastronomique: The World's Greatest Culinary Encyclopedia
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Larousse Gastronomique: The World's Greatest Culinary Encyclopedia

4.38 of 5 stars 4.38  ·  rating details  ·  4,377 ratings  ·  46 reviews
Since its first publication in 1938, Larousse Gastronomique has been an unparalleled resource. In one volume, it presents the history of foods, eating, and restaurants; cooking terms; techniques from elementary to advanced; a review of basic ingredients with advice on recognizing, buying, storing, and using them; biographies of important culinary figures; and recommendatio ...more
Hardcover, 1360 pages
Published October 2nd 2001 by Clarkson Potter (first published January 1st 1976)
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(showing 1-30 of 3,000)
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Karen Powell
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. ...more
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 ...more
Material Lives
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
Jan 16, 2010 Bill is currently reading it
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.
Peter Jakobsen
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 r ...more
Catherine Woodman
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...
Apr 28, 2013 Brittany added it
Shelves: reference
Larousse. (2009) "Larousse Gastronomique: The World's Greatest Culinary Encyclopedia." Clarkson Potter

Brittany Ballard

Type of reference: Encyclopedia

Call Number:TX349 .L365 2009

Brief 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
Benjamin Little
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 ...more
Aug 20, 2007 James rated it 4 of 5 stars
Shelves: food
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 ...more
Ann-louise Beaumont
I have the 1976 version and have used it on several occasions. It is also a fascinating read, particularly about French culinary history.
Nov 11, 2014 Lynda rated it 5 of 5 stars  ·  review of another edition
Recommends it for: All who cook and enjoy food.
Recommended to Lynda by: David Fielder
Shelves: cuisine
Mine is an earlier edition with the same cover. This is a brilliant book, dated but so useful.
Brian Mckee
i just whant to read it
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 i ...more
Apr 09, 2012 Ashley rated it 4 of 5 stars
Shelves: food
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.
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.
Brendan Donegan
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).
Kenji Alt
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).
Mar 27, 2008 Heather rated it 5 of 5 stars
Recommends it for: Everyone who loves to cook
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!
Apr 15, 2011 Ryan rated it 4 of 5 stars
Shelves: food
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.
Love that this is more than a dictionary - it also gives the basic recipe for the definition. People "interpret" or give basics their personal touch, I like that I have the roots at my finger tips.
Every kitchen in the world needs this book. It is utterly indispensable for anyone who cooks more than mac and cheese. Or possibly, precisely for those who are intimidated by food and cooking.
Dec 10, 2008 rebecca marked it as to-read
this is the grownup version of the 3/4 life-size stuffed giraffe we all wanted as kids, i am going to buy it and lug it around for the rest of my life
Not a sit down and read all the way through type of book..lots of tips and explanations with recipes.
If you are a real foodie and love to cook
Tim and I purchased an older version of this in Powell's Books and I have been reading it off and on, LOTS of great food and history!
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.
If you're serious about real food and proper cooking, this should be on your bookshelf. The cooking bible, hands down.
Larousse Gastronomique is a French Culinary reference book, providing origins, technique, recipes of French Classics.
Excellent reference book. Even if you don't like to cook, it is an interesting book to read
Essential reference. Good resource. Not the best photos. Not flawless, but delicious.
It's not the most recent edition, but I totally scored and I'm very very happy!
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Larousse Gastronomique Recipe Collection French / English Dictionary Larousse Pocket French/English Dictionary Larousse Advanced French-English/English-French Dictionary Larousse Pocket Dictionary: Spanish-English / English-Spanish

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