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Larousse Gastronomique (Larousse)
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Larousse Gastronomique (Larousse)

4.64  ·  Rating details ·  177 ratings  ·  17 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 September 15th 2001 by Hamlyn (first published 1961)
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Glenn Campbell
Apr 21, 2013 rated it it was amazing
Have you ever looked up a word in a dictionary only to lose yourself in the heady foam of English language.
Now imagine that every definition described food.
Only food.
Glorious glorious food.
You will be.
Shashi Bellamkonda
Oct 15, 2011 rated it it was amazing
Shelves: food
This is a not a ordinary cook book but a great encyclopedia of all things food and french. In my previous career as a chef I started with this book and the choice of what you can make gets scaled unbelievably numerous.
May 26, 2012 rated it it was amazing
im sooo in love with this book!
found a '61 edition.

every day i find something exciting to read!

Helana Brigman
Feb 28, 2013 rated it it was amazing
For the French-loving-foodie on your Christmas list, if you haven’t gotten him/her a present yet, I would highly suggest picking this book up. Again, the Larousse Gastronomique cookbook is a bit of an investment, but consider all of the future tasty treats you will be investing in for your own stomach down the road. Or, just get it for him/her just because. Honestly, does anyone really need an excuse to cook classic French food? - See more at: http://www.clearlydeliciousfoodblog.c...
Jul 31, 2009 rated it it was amazing  ·  review of another edition
I have the 1963 edition, so I'm not sure if this one's the same.

This is not a cookbook, but a reference volume for people who already know how to cook. Covers all the basic recipes, the French classics, and more.
Jan 17, 2009 rated it liked it  ·  review of another edition
Shelves: 2000, cooking
I use this as a reference book more than an actual cookbook.
Jul 07, 2007 rated it it was amazing  ·  review of another edition
beautiful dictonary/encyclopedia type - full of illustrations and history
Paulhwa Lee
Apr 18, 2014 rated it it was amazing
Shelves: food
THE reference for cooking
John Millard
Oct 03, 2015 rated it it was amazing
Shelves: cookbooks
A reference, a cookbook, a history book. Every serious chef has one of these to fall back on.
Tamara Edens
Feb 24, 2012 is currently reading it
Epic source of tradition French cooking.
Lisette  Fox
Feb 04, 2012 rated it it was amazing  ·  review of another edition
Marvellous anecdotes and information
Greg Lewis
Dec 08, 2016 rated it it was amazing  ·  review of another edition
Shelves: kitchen
If you have grasped the techniques, ingredients, tools, plants, animals, history, culture and dishes in this encyclopedia (larousse) you will never need a cookbook. Albeit, French techniques are not the only in existence; this is the book to have for anything related to French cooking and that covers a great majority of ALL culinary knowledge.
The British conquered many lands and later left them, taking nothing (well, kinda). The French conquered many lands as well. But in their wake, they took
Jeroen Seynaeve
Nov 18, 2016 rated it really liked it
Shelves: food, hardcopy
All the classics, it does require background knowledge.
Feb 22, 2012 rated it it was amazing  ·  review of another edition
Everything you ever wanted to know about food, in an encyclopedic format. I have been working on reading this since I was a teenager. There are many recipes here that you won't find anywhere else.
Jan 14, 2015 rated it it was amazing
I made the classic brioche, it was perfect.
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