First published in 1938, Larousse Gastronomique is the favorite reference for chefs around the world—professionals and amateurs alike.
This latest edition, updated in 2001, more than lives up to its bold claims as the world’s greatest culinary encyclopedia. In one volume, it presents the history of foods, eating, and restaurants; cooking terms; cooking techniques from elementary to advanced; a review of basic ingredients with advice on recognizing, buying, storing, and using them; biographies of important culinary figures. Quite simply everything you might want to know about food—including how to cook nearly everything.
In this latest edition, the over 3,500 recipes—a good mix of classics, continental cuisine, and international dishes—will appeal to a new, more global-minded audience. Gorgeous photographs and a clear layout complete the package. Praise from some of the most respected culinary figures give testament to the influence and importance of this reference book:
“If I were allowed only one reference book in my library, Larousse would be it, without questions.”—Julia Child
“Larousse is a veritable dictionary of cooking terms for the French Kitchen. If a chef were allowed only one book, this would have to be it.”—Mario Batali
“Larousse is the first place I look when I need to clarify a cooking question. The greatest reference book.”—Jacques Pepin
Categories - Reference, Professional, Tools & Techniques