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Larousse Gastronomique
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Larousse Gastronomique Recipe Collection

Average customer rating:

Great for both profesionals and home cooks
A Culinary Reference for Professional/Amateur Chefs -- Unsurpassed in Variety and Reliability!
Incredible Breadth and Depth, Great Recipes
The Great Cuisine Bible, a Must for Every Serious Foodie's Library
Description of Book is Very Deceptive

Larousse Gastronomique Recipe Collection
Librarie Larousse
Manufacturer: Clarkson Potter
ProductGroup: Book
Binding: Hardcover

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Similar Items:

Larousse Gastronomique
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ASIN: 0307336034
Release Date: 2006-03-28

Book Description

Since its original publication in 1938, Larousse Gastronomique has withstood the test of time and trend to remain the world’s most authoritative culinary reference book.

Generations of serious cooks have turned to it for guidance that encompasses every fashion and taste, making its comprehensive collection of 2,500 classic recipes an indispensable resource. Recently updated, every one of these recipes has now been organized into four compact volumes to create a convenient and essential addition to every cook’s library.
The Larousse Gastronomique Recipe Collection includes:

•Classic meat, poultry, and game recipes, from Boeuf Bourguignon and Osso Bucco à la Milanaise to Glazed Spare Ribs and Chicken Jambalaya

•Quintessential fish and seafood dishes, including Lobster Thermidor, Salmon Koulibiac, Pike Quenelles Mousseline, and Grilled Shad with Sorrel

•Landmark vegetable and salad recipes, such as Asparagus Mousse, Gratin Dauphinois, Mushroom Duxelles, and Corn Fritters

•Timeless desserts, cakes, and pastries, from Charlotte à la Chantilly and Black Forest Gâteau to Passion Fruit Sorbet and Danish Cherry Flan

Each volume of the Larousse Gastronomique Recipe Collection also includes recipes for basic pastries, condiments, garnishes, sauces, and more, turning this collection into a complete course in kitchen classics.

Customer Reviews:

Great for both profesionals and home cooks.......2007-03-22

This IS the reference "Bible, Koran, etc" for chefs worldwide and is a must for those whom either like to cook or love collecting cookbooks.

For those who cant seem to master or understand the following, "There are no cross references to where the recipe for a flan case appears (which it doesn't as far as I could find) and the instructions to saute in "hot butter" are useless." I have but 2 answers for you;

1. Have you ever heard of a pate brisee?

2. If you do not understand what hot butter is, then please do us all a favor and stay out of the kitchen.

A Culinary Reference for Professional/Amateur Chefs -- Unsurpassed in Variety and Reliability!.......2006-05-04

People looking for a cookbook with a few recipes accompanied by photos need to go elsewhere. Larousse Gastronomique is a reference book owned by professional French chefs (of course, in the original French language). That such a resource is available for amateur chefs under one cover is a blessing. There are wonderful French cookbooks with photos by Michel Roux (e.g. SAUCES, which I've reviewed on amazon.com) and other wonderful authors. Indeed, buy all of the best books available before they go out of print (which they often do because most people prefer Betty Crocker to serious French cuisine). But all discerning readers should note that the purpose of Larousse Gastronoique is to serve as a constant reference guide for people who know how to cook well, and either need to refresh their memories on age-old classics, or wish to learn new dishes they have yet to attempt. Here's the good news. Though Larousse Gastronomique primarily serves gifted professional and amateur chefs, it serves as a splendid introduction to fledgling cooks who wish to learn the art of French cooking. Most advanced books on cooking don't have many photos. Experienced chefs gauge the reliability of the recipes in two ways: (1) they look at the ingredients and taste the food in their minds "and" (2) try them out. In truth, no experienced chef simply mimics a recipe. Recipes are guides that invite the chef to vary the menu to his or her own particular taste. I would hope the person who gave this book a "1 star" rating reconsiders the rating. Please meditate on the audience of the book and give this wonderful professional guide its appropriate ranking. This IS one of a handful of tomes on French cooking almost every professional chef has on the bookshelf. The best part is that the discount on-line via amazon.com is wonderfully generous. (Note: Please get an edition that is edited by a French chef; examine it at your local bookstore before ordering. I'm sure you'll be delighted.)

Incredible Breadth and Depth, Great Recipes.......2006-04-29

I have many times over many years gone to the Larousse Gastronomique as my first step in menu planning before a grand meal. Its encycopedic breadth, its to-the-point informative essays, its side-by-side alternative recipes, and its marvelous way of linking recipes, ingredients, geographical biases and lore into nearly endless chains of ideas is a great inspiration. So often, different sources say very different things about a food, and the Larousse becomes the arbiter of these disagreements. It is authoritative and comprehensive.

But it can be a pain in the tenderloin to use as a cookbook. Its recipes, even in the most recent editions, can be too dense, too full of recondite practices, and just too damned French in their prejudices and presuppositions. So I've always used it as a first source, but rarely for practical guidance with individual dishes. For years I have returned to the same unfulfilled wish: to have the recipes excerpted, reorganized, edited, and cleaned up for kitchen use. Sometimes you just need to know how much onion goes in the soup without all the chauvanistic opinions about onions in their many forms. I am very pleased to say that the editors at Larousse have produced exactly this book.

The book is in fact four: meats, fish and seafoods, vegetables, and deserts are separately bound into four handy volumes. The books are compact, beautifully designed following the old French format of one recipe in paragraph-form per page, with saddle-stitched bindings and stain-resistant covers. The volumes come in a strong paperboard box. With some gentle stretching the books will lie open on the counter. Each volume is intelligently arranged by major ingredient or thematic relevance. Everything is easy to find [assuming you know some French], and easy to use. Leave your full Larousse in the library, and keep this recipe collection near the stove. Or, since it is so incredibly inexpensive at Amazon, buy two and let one get encrusted in Cassoulet sauce.

One caveat: The French-format recipes may take some getting used to. You'll have to be careful to line up your ingredients, since they are not listed except as needed within the paragraph. This format works very well if you are a reasonably experienced cook who is comfortable reading a recipe through and then improvising the dish as you go. If you need precise instructions, other cookbooks might be more accessible. But if you know a mirepoix is a highly-variable mixture of vegetables, you can relax and let the recipes suggest a direction, and adjust as needed. Where exact instructions are more important, with delicate pastries and souffles, for example, you may want to supplement these recipes with a step-by-step cookbook, but for Coq au Vin, just dive in and let go your fears of imperfection.

I highly recommend this monumental compendium for every cook who loves French food. It is fast becoming one of the vertebra of my cookbook library.

The Great Cuisine Bible, a Must for Every Serious Foodie's Library.......2006-04-13

Larousse Gastronomique is the ultimate culinary reference for the serious foodie and cook, whether a good home cook or a professional. It was never intended for the person who does not already know something as basic as what a flan case is (or how to boil water) nor for the person who lacks the intelligence to observe that the book is arranged alphabetically, so no cross reference to "flan case" is required. It is only necessary to turn to f-l-a-n, alphabetically. Nor is "a list of ingredients" the truly traditional way to write recipes. Even Gourmet magazine wrote recipes in the paragraph style until the 1980s.

Larousse Gastronomique answers just about every culinary question you have and describes everything you need to know to cook at a world class level using real (not mass-produced processed) ingredients in the traditional way. Not for the person who thinks a great recipe contains canned cream of X soup!

If you have already mastered the basics of real cookery and are ready to step up to great cooking, this is the book for you.

Description of Book is Very Deceptive.......2006-04-06

First and foremost this book is listed as a "hardcover" edition. This collection, in point of fact, consists of 4 paperbound books with a cardboard slipcover.

Secondly, there are no traditional recipes with a list of ingredients followed or accompanied by instructions for preparing the dish. "Recipes" are one paragraph descriptions that list the amount, the ingredient itself, and directions all in the same sentence. Regarding the structure of the individual volumes (Meat, Poultry & Game, Fish & Seafood, Vegetables & Salads, and Desserts) they are divided into chapters covering a major subgroup. For example, in the Meat Volume there is a chapter on Chicken. Within each chapter recipes are listed alphabetically. The authors, in my opinion, have haphazardly mixed recipe titles to include usage of english and foreign names. For example, there is a recipe titled "Chicken Liver Flan Chavette" indiscriminately mixing english, spanish and french terms.

The recipes themselves leave a lot to be desired. As an example the above cited "Chicken Liver Flan Chavette" recipe starts out: "Bake a flan case (pie shell) blind. Thickly slice 500 g (18 oz) trimmed chicken livers. Season and saute in hot butter." There are no cross references to where the recipe for a flan case appears (which it doesn't as far as I could find) and the instructions to saute in "hot butter" are useless. It would be more instructive if the authors had considered a statement such as "saute over medium heat until golden brown". Very little thought and testing was used to list these recipes.

I would give this book a "0 star" rating if it were available!

Average customer rating:

excellent cooking resource
Indispensable
fantastic
GREAT GIFT FOR A GOURMET COOK
The most complete and authentick cookbook

Larousse Gastronomique
Larousse Gastronomique
Manufacturer: Clarkson Potter
ProductGroup: Book
Binding: Hardcover

General | Cooking, Food & Wine | Subjects | Books

Professional | Professional Cooking | Cooking, Food & Wine | Subjects | Books

Reference | Cooking, Food & Wine | Subjects | Books

Cooking | Encyclopedias | Reference | Subjects | Books

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Similar Items:

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Larousse Gastronomique Recipe Collection
The Professional Chef, Seventh Edition
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Culinary Artistry

ASIN: 0609609718
Release Date: 2001-10-02

Book 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 béchamel and béarnaise, 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.

Customer Reviews:

excellent cooking resource.......2007-05-16

I find a lot of information about lots of different cuisines and numerous recipes. Its serves me very well.

Indispensable.......2007-04-15

Larousee gastronomique is indispensable for anyone who cares about food: it is an encyclopedia of recipes, techniques and facts without which your cooking and eating will be poorer.

fantastic.......2007-04-05

A must for anyone who considers him/herself a chef, or even just a "cook." The recipes are excellent and the entries are thorough. Since no one book can cover all possible dishes that exist, there are obvious lacunae, especially when it comes to certain ethnic cuisines. Overall, ethnic dishes that are well-known in France are certainly listed, which do not always match the ethnic dishes that are popular in America. But as far as the basics go--the characteristics of basuic ingredients, and essential techniques--it's a great book. Much better than the Penguin (aka Oxford) Companion to Food.

GREAT GIFT FOR A GOURMET COOK.......2007-01-11

I purchased this book for my daughter at her request. As I am always amazed at her cooking talents, I did not hesitate, as it was a Christmas present. I thought I could purchase it at my local Border's store when they held a grand opening for less than Amazon, boy, was I mistaken! She absolutely loves this book and every time I visit she has learned a new fact, receipe or some very odd ingredient that she is determined to try. She would recommend this book for anyone, great gourmet chef or just a beginner. It really helps when you are looking at receipes from any of the magazines and have never heard of several of the ingredients.

The most complete and authentick cookbook.......2007-01-11

The title says it all. This particular revision is a perfect upgrade to what is already French cooking's finest expository.

Average customer rating:

Family Tradition
Get this book now!
A disappointing, diluted version of an epicurean classic.
Disappointing
Are you sure this is the one for you???

Larousse Gastronomique
Jenifer Lang
Manufacturer: Crown
ProductGroup: Book
Binding: Hardcover

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ASIN: 0517570327
Release Date: 1988-12-12

Amazon.com

Some books hang around long enough to become part of the language, and then they're considered classics, but the real classic earns its status with overwhelming merit; such is the case with the Larousse Gastronomique. It's been around since 1938, with 8,500 recipes, over a thousand pages of encyclopedic knowledge from A (Abaisse--a pastry making term) to Z (Zwieback--a kind of biscuit), and the final word in matters culinary. Handy for cooking terms, kitchen queries, and "hey, did you know ..." Sunday afternoons, the Gastronomique deserves respect and a big place on your cookbook shelf.

Book Description

The ultimate guide to classical cuisine, now updated for the era of food processors and microwaves, completely freshly illustrated in full color and Americanized by the renowned author of Tastings. Over 900 full-color photographs and 70 black-and-white illustrations.

Customer Reviews:

Family Tradition.......2006-06-07

I own a copy of this version of Larousse's Gastronomique for each of my three children. Myown copy is in tatters, I use it all the time.I am bilingual (French/English) and know that for my children this is the best resource for them to access the traditions of French culinary practices. My oldest daughter said it was her "bible" during culinary school. She said it gave her a major advantage over her classmates when preparing anything from an actual recipe to creating reports and original recipes. Other students were constantly referencing her copy as well. I was told about this book several years ago by a friend who givesit as a wedding gift. This book is indispensible in our family and well worth the cost we have invested in it every time. I canalways find aparticular recipe Irecall from my days oflivingin Provence or Paris in the pages ofthiswonderful piece of art (translated or not, it is not weak.)

Get this book now!.......2002-01-04

This is the definitive reference book for all things cooking. Wanna know how much roux is required to thicken a liquid to sauce consistency? How to cook a bear? From the esoteric to the mundane, it's all in this book. I sometimes buy exotic meats or vegetables secure in the knowledge that Larousse will tell me what to do with them. You won't be dissappointed in this purchase.

A disappointing, diluted version of an epicurean classic........2001-12-13

Don't expect this to be the classic French Larousse, which comes in a condensed one-volume version and a full three-volume set.

The American Larousse is, as many things American tend to be, watered- and dumbed-down for our nation's less-sensitive palates.

Just as with its French cousin, the American Larousse, contains many color plates featuring dishes and ingredients featured in its pages. However, the the American Larousse appears to have approximately one-third of the content of the French version. As a purely illustrative example, the American version's section on sweetbreads is approximately two columns' worth of loosely-packed print, while the French version features six pages of dense text on the subject.

Especially in light of its cost, the American Larousse is a bitter disappointment. The epicure wishing to have ready access to a gastronomic bible would be well-advised to obtain the French version in its place.

Disappointing.......2001-05-26

This book is a real disappointment.For one thing,though it contains a whole lot of information and many recipes the presentation is very poor ,cluttered and not easily palatable. Also as a christian,I am distessed by the fact that some recipes contain the use of blood as an ingredient in spite of God's clear command to man not to consume blood. The book is clearly not worth having in your food library.

Are you sure this is the one for you???.......2001-03-07

I think that prospective purchasers of this book should be aware that a three volume Larousse Gastronomique exists and that it is available at Amazon.fr., and, if they would be interested in that one over this one, perhaps they should look into it before buying this one. That set, however, costs.

Average customer rating:

Larousse Gastronomique, 1984
Robert J. Courtine
Manufacturer: E P Dutton
ProductGroup: Book
Binding: Hardcover

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Larousse Gastronomique: The Encyclopedia of Food, Wine & Cookery

Average customer rating:

Ne Plus Ultra

Larousse Gastronomique: The Encyclopedia of Food, Wine & Cookery
Prosper Montagne
Manufacturer: Crown
ProductGroup: Book
Binding: Hardcover

Cooking | Encyclopedias | Reference | Subjects | Books

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ASIN: B000B9EJCK

Product Description

The first american edition 8500 recipes and 1000 illustrations This is the internationally famous bible of cooking Descriptions of cooking processes full details about all foods their nature and quality and how to cure treat and preserve them the history of food and cooking articles on table service banquets food values and diet

Customer Reviews:

Ne Plus Ultra.......2006-12-14

This classic is definitely encyclopedic. As thick as a major metropolitan phonebook, nearly every possible food is listed with a brief description, history, simple preparation instructions, and the occasional recipe. Obviously, the contents have a French cuisine slant, but the majority of the alphabetical entries are global in origin. For example, persimmons and pumpkins have long entries, even though they are New World fruits. This book works best if you have an ingredient or technique in mind, and then research what to do with it. This book will not be the back bone of your cookbook collection, but it answers the questions that are too far-ranging for more focused texts. Well worth the money, and no experimenter should be without it.

Average customer rating:

Larousse Gastronomique (Larousse)

Manufacturer: Hamlyn
ProductGroup: Book
Binding: Paperback

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ASIN: 0600615766

The Concise Larousse Gastronomique (Larousse)

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The Concise Larousse Gastronomique (Larousse)
Prosper Montagne
Manufacturer: Hamlyn
ProductGroup: Book
Binding: Paperback

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ASIN: 0600608638

The World Authority Larousse Gastronomique: The Encyclopedia of Food, Wine & Cookery

Average customer rating:

The World Authority Larousse Gastronomique: The Encyclopedia of Food, Wine & Cookery
Prosper Montagne
Manufacturer: Crown
ProductGroup: Book
Binding: Hardcover

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ASIN: B000FHEM0C

Product Description

Hardcover with dust jacket. 8500 Recipes - 1000 Illustrations. The First American Edition of the Encyclopedia of Food, Wine and Cookery.

THE WORLD AUTHORITY LAROUSSE GASTRONOMIQUE THE ENCYCLOPEDIA OF FOOD WINE AND COOKERY

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THE WORLD AUTHORITY LAROUSSE GASTRONOMIQUE THE ENCYCLOPEDIA OF FOOD WINE AND COOKERY

Manufacturer: Crown Publishers
ProductGroup: Book
Binding: Hardcover

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ASIN: B000HODXV2

The World Authority Larousse Gastronomique the Encyclopedia of Food, Wine & Cookery, the first American Edition

Average customer rating:

The World Authority Larousse Gastronomique the Encyclopedia of Food, Wine & Cookery, the first American Edition
Prosper Montagne
Manufacturer: Crown Publishers
ProductGroup: Book
Binding: Hardcover

Cooking | Encyclopedias | Reference | Subjects | Books

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ASIN: B000GM0UUM

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