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Larousse Gastronomique | 
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| Author: Larousse Gastronomique
Creator: Prosper Montagne
Publisher: Clarkson Potter
Category: Book
List Price: $85.00
Buy New: $48.95
You Save: $36.05 (42%)
New (19) Used (15) Collectible (1) from $47.89
Rating:  44 reviews
Sales Rank: 13161
Media: Hardcover
Edition: Rev Sub
Pages: 1350
Number Of Items: 1
Shipping Weight (lbs): 6.7
Dimensions (in): 10.4 x 7.7 x 2.5
ISBN: 0609609718
Dewey Decimal Number: 641.3003
EAN: 9780609609712
ASIN: 0609609718
Publication Date: October 2, 2001
Availability: Usually ships in 1-2 business days
Shipping: Expedited shipping available
Condition: Hardcover. Perfect condition. Never used. Great book.
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Product Description
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 recommendations for cooking nearly everything.
The new edition, the first since 1988, expands the book’s scope from classic continental cuisine to include the contemporary global table, appealing to a whole new audience of internationally conscious cooks. Larousse Gastronomique is still the last word on bechamel and bearnaise, Brillat-Savarin and Bordeaux, but now it is also the go-to source on biryani and bok choy, bruschetta and Bhutan rice.
Larousse Gastronomique is rich with classic and classic-to-be recipes, new ingredients, new terms and techniques, as well as explanations of current food legislation, labeling, and technology. User-friendly design elements create a whole new Larousse for a new generation of food lovers.
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| Customer Reviews: Read 5 more reviews...
 Makes a great gift July 3, 2008
Stephanie K. Lynch (East Greenwich, RI)
0 out of 1 found this review helpful
I bought this book for my cousin's bridal shower. (It was on her registry.) The day it arrived, it was raining, and the book's pages got oh-so-slightly crinkled. However, it was still in ok condition to give as a gift.
 What book? April 7, 2008
Chefski Consulting
0 out of 12 found this review helpful
I have not yey received the book! I live in Russia and receive my mail through the APO system so hopefully it is just delayed. If not I will get back to you next week.
Thanks, Roger
 Better than I thought it was going to be February 25, 2008
Danny Keaton (Adelaide, Australia)
0 out of 1 found this review helpful
This book is apparently famous in cooking circles, which is why I needed it for my cookery course at college. I was honestly pleasantly surprised with it, it had a lot of detailed colour photos, sections for each countries own unique foods, a lot of French and Continental cooking (of course). I could really recommend this book to anyone who is serious about cooking or even someone who is just curious about it.
The chef's bible February 10, 2008
Xenia Patron Brito (Mexico)
This book is definitly the Chef's bible. If you're studing in a culinary school this book is a must! It's so complete, remember being chef isn't just cook nice, being a chef means have knowledge, knowing why food has reactions, why we have to cook in certain ways, etc... this book will help you to get that!
A Classic January 27, 2008
M. Sharp (Cincinnati, Oh U.S.A.)
This is a must for any aspiring culinarian or anyone interested in fine dining. Works excellent both as a reference and also full of recipes. This tome was originally written in French so be careful when purchasing that if you are not fluent in French that you get the English translated version. Happy Cooking.
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