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Larousse Gastronomique
Ebook Free Larousse Gastronomique
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From Library Journal
First published in 1938 and last revised in 1988, Larousse Gastronomique one of the culinary world's most familiar reference sources has been updated again with a sleek, stylish look for a new generation of cooks. The encyclopedia continues to retain its focus on the classic continental culinary tradition, but this new edition acknowledges the growing importance of other cuisines by including, for the first time, entries on American cooking and by offering more information on terms, ingredients, and dishes from other parts of the world. Larousse does overlap with The Oxford Companion to Food (LJ 10/15/99), a recent addition to the culinary reference shelves, in that both works cover ingredients, dishes, famous persons, and cooking techniques. However, even when the same topics are covered, such as chocolate or lemons, there is enough difference that libraries will want to have both. Larousse will probably be the first choice of cooks who need information on culinary terms and cooking techniques, and, unlike Oxford, it contains more than 3500 recipes and an array of gorgeous color photographs. An indispensable part of any culinary reference collection, this is highly recommended for all libraries. John Charles, Scottsdale P.L., AZ Copyright 2001 Reed Business Information, Inc.
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From Booklist
For decades, the definitive reference book for chefs and anyone else devoted to the world of good food and cooking has been Larousse Gastronomique. The last English-language edition of this venerable French publication appeared in 1988, so the arrival of the 2001 edition comes onto the scene at just the right time to refresh reference collections. A translation of the French edition of 2000, this new work shifts the book's traditional focus more definitively to world cuisine, even though coverage still emphasizes the triumphs of European gastronomy in general and French cooking in particular. Although by no means comprehensive, articles on national schools of cooking are especially helpful to distinguish each country's or region's salient cooking ingredients and methods. Recipes abound, but they are designed as exemplars, and only skilled cooks will derive real direction from their abridged instructions. Many color illustrations add to the volume's attractiveness and its utility. This is a required purchase for any reference collection in food and cooking. Mark KnoblauchCopyright © American Library Association. All rights reserved
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Product details
Hardcover: 1360 pages
Publisher: Clarkson Potter; Revised, Subsequent edition (October 2, 2001)
Language: English
ISBN-10: 0609609718
ISBN-13: 978-0609609712
Product Dimensions:
8.1 x 2.5 x 10.6 inches
Shipping Weight: 6.8 pounds
Average Customer Review:
4.5 out of 5 stars
81 customer reviews
Amazon Best Sellers Rank:
#86,922 in Books (See Top 100 in Books)
One of my favorites in my cookbook collection. Filled to the brim with educational info, culinary insight and recipes. It is a classic reference guide for any professional chef or culinary student. I purchased my copy in 2002, during my senior year of college as a culinary arts student at Johnson & Wales University and I find it to still be relevant today. I find myself looking up a couple things here and there as a refresher.
Outstanding book with some exotic recipes. I cooked a meal out of this book for our third date and everything went swimmingly. I recommend this book for bachelors that want to pretend they're experienced cooks. It's juuuuust complicated enough that it looks really fancy when you cook something from it.
but if the amateur chef wants to be enlightened and take his or her skills to the next level one notch at a time, this is the book. There are techniques, recipes, definitions, in-depth instructions - just about anything the culinary enthusiast wants or needs to know, and it's all in alphabetical order. This book has been updated several times in the last 75 or so years so this is certainly not an evening's read - it is 1300 or so pages. The only thing I did not like about this book is that it was printed in China and the ink used in the printing is awful - it smells like a roof that is being tarred. I put the book outside to air out and it sure helped. For a book as sophisticated as this, I wish it would have been printed using a quality food-friendly ink.
My son recently and very successfully completed a course of study at a culinary institute to become a chef. I bought the hard-cover edition of Larousse Gastronomique for him as a graduation gift. It is an incredible resource for any chef (or serious cook) to own because it contains directions for preparing an incredible number of foods, both in the cooking as well as the pastry areas, and there are extensive photographs to illustrate how to complete a particular technique. Needless to say, my son is absolutely delighted with this addition to his culinary library. I highly recommend Larousse Gastronomique to anyone in the cooking or baking field, professional or otherwise, who needs a definitive resource to supplement what they already know - it's the best culinary resource ever!
I've owned the 1988 edition of this masterpiece for several years. As a combination go-to resource, inspiration, and backgrounder on all things culinary, it is unsurpassed. The typeface, layout, and abundance of perfectly placed color photographs and illustrations make it a warm volume, despite its weight.However, I recently purchased this new edition as a gift. The recipient is happy, but I'm a bit disapointed. Though the new scheme makes distinguishing recipies a snap (red titles), the typeface is steril and the number and interest of photographs has declined substantially, largely consisting of full-page stock photo stuff.Nevertheless, a great book, but one that has lost some of its beauty. I'm happy to own the 1988 edition!
I love this book. I have been trying to learn how to cook, but when most cookbooks tell you to use a fancy technique they are too pretentious to tell you what that means. Enter Larousse Gastronomique. It is a wonderful encyclopedia for everything culinary. It also makes you look like a serious chef when you have it out on the counter. It looks like a spell book.
Excellent condition excellent content
I bought this book for my husband's birthday. He's a fairly accomplished cook but also has an interest in cooking terminology. For those who don't cook, we dont really care if our julienne vegies are out by half a mil etc ... however its important to those who love their cooking and like to do it well. This book, or bible as some would call it, is literally quite simply brilliant. Absolutely anything and everything you wish to know about cooking and food, is in there ... right down to 'how to boil an egg'! Hence quite a handy tool for those aren't so swish in the kitchen, when their private chefs are away!I personally may not be so prominent in the kitchen, but I have a fascination for table etiquette ... and there is a wonderful section which goes into great lengths on how a table should be set, pending on the eventThere are oodles of 'cooking bibles' out there, some of which are very worthy classics ... but I do believe this one ... takes the cake!ps before purchasing, I asked my french sister in law her opinion on this book. I was expecting the typical french 'pff waste of time' return comment, but she also highly recommeneded it.
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