Larousse Gastronomique: The World's Greatest Culinary Encyclopedia (Hardcover)
 
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Larousse Gastronomique: The World's Greatest Culinary Encyclopedia (Hardcover)

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    Larousse Gastronomique has been the foremost resource of culinary knowledge since its initial publication in 1938. Long revered for its encyclopedic entries on everything from cooking techniques, ingredients, and recipes to equipment, food histo......more

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Larousse Gastronomique has been the foremost resource of culinary knowledge since its initial publication in 1938. Long revered for its encyclopedic entries on everything from cooking techniques, ingredients, and recipes to equipment, food histories, and culinary biographies, it is the one book every professional chef and avid home cook must have on his or her kitchen shelf. In fact, Julia Child once wrote, "If I were allowed only one reference book in my library, Larousse Gastronomique would be it, without question."

The culinary landscape has changed dramatically in the last decade, prompting a complete revision of this classic work. Larousse Gastronomique has now been updated to add the latest advancements that have forever changed the way we cook, including modern technological methods, such as sous-vide cooking and molecular gastronomy. All-new color ingredient-identification photographs give this edition a fresh, elegant look. And for the first time, Larousse features more than 400 reportage photos–candid images of upscale restaurants from around the world–that give behind-the-scenes access into the kitchens where the finest food is created. Dozens of new biographies of people who have made significant contributions to the food world debut in this revision, including such luminaries as Ferran Adria, Daniel Boulud, Alice Waters, Gaston Lenotre, Thomas Keller, James Beard, and Julia Child.

With entries arranged in encyclopedic fashion, Larousse Gastronomique is not only incredibly user-friendly, but it is also a fantastic read for anyone who loves food. Skip from Roasting to Robert (a classic French sauce), and then to Robiola (the Italian cheese); or go from Sake to Salad–with dozens of recipes–and on to Salamander, a type of oven used in professional kitchens for caramelizing (and named after the legendary fire-resistant animal). An index at the end of the book of all 3,800 recipes for cuisines from around th...

Librairie Larousse’s Gastronomic Committee includes scores of writers, researchers, editors, photographers, illustrators, and translators who make Larousse Gastronomique the world’s most authoritative culinary reference book. The committee’s president is world-renowned chef and author Jo‘l Robuchon. The author of the first edition of Larousse Gastronomique, published in 1938, was French chef Prosper Montagne (1865—1948).

Author:
Larousse, Librairie
Genre:
COOKING / Reference
Audience:
General/trade
Edition Detail:
Revised, Updated
Format:
Hardcover
Pages:
1205
Language:
English
Publisher:
Clarkson Potter
Publish Date:
10/13/2009
Copyright Year:
2009
ISBN:
9780307464910
Height:
10.5 in
Wdth:
9.25 in
Thickness:
2.25 in
Unit weight:
7.16 lb
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  • great for gift-giving

    I purchased this book as a gift and as such, I have not used it myself; however, I can certainly comment on the excellent condition in which the book arrived. It was shrink-wrapped and in pristine shape -- perfect for gift-giving. I had been a bit concerned that the item might have arrived looking less-than-new -- but I am pleased to assure other prospective customers that a quality product was sent out. As this is a pricey book, I also shopped around first for the best deal. Overstock.com provided the best price for this item that I was able to find.

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