Larousse Gastronomique has ratings and 58 reviews. Karen said: Highly regarded as a French gourmand’s Bible, I keep this book close to the kitchen. Those Those who who make make a a profession pr()te~;Slcm of gastronomy will will find find in in this this book book matter matter for for comparison between. LARUS GASTRONOMY BOOK EBOOK – Larousse Gastronomique has ratings and 57 reviews. Karen said: Highly regarded as a French.

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To ask other readers questions about Larousse Gastronomiqueplease sign up. Mine needs replacing soon from years of spills and stains and very rarely do I get complaints over my cooking. This edition has full color and sharp illustrations and even recipes, an unpretentious look at food and doesn’t become condescending when explaining the intricacies of the culinary world.


Feb 23, Material Lives rated it it was amazing. It is a very old, very french book that has been translated, however it is like the bible of cooking and techniques! Lists with This Book.

Apr 25, Jon Britton rated it really liked it Shelves: I have my grandmothers copy. Feb 07, Ashley rated it really liked it Shelves: Larousse Gastronomique is rich with classic and classic-to-be recipes, new ingredients, new terms and techniques, as well as explanations of hook food legislation, labeling, and technology.

Beginning a gradual larus gastronomy gasronomy in the literature from men writing for male cooks to ,arus writing for women homemakers and housekeepers, this anonymous work makes cookery, church, and children the business of women.

If I were ever to be in the “big Brother” house and allowed to bring only one book in, this would be it. Monsieur de Lassoy, who was very young and who had never before been present at one of these suppers, told me that he was extremely surprised to see bread rolls being thrown at the king, and not only rolls, but also apples and oranges.

Monsieur de Lassoy, who was very young and who had never before been present at o Buried in some of this book’s lengthier entries are gems such as this one, which appears at the end of the page entry why?


THE NEW LAROUSSE GASTRONOMIQUE – The Encyclopedia Of Food, Wine & Cookery | YudhaCookBook

No foodie has a complete shelf without a copy of Gastronomique. The depth of my nerdiness knows no bounds, and the hours of lrus this behemoth has afforded me are infinite. One entry leads to another, to another, to another, in a spellbinding tome that you will want to gastronnomy in a kitchen by candlelight. One of the reference books we turn to when we need to know something that we don’t know–with the internet, this is less of a necessary item on every cooks bookshelf, but we are book people, we have hundreds of cookbooks, so we of course have this too and use it farily frequently even to this day–there is alot to know The majority of the book is about French cuisineand contains recipes for French dishes and cooking techniques.

I find it impossible to read an entry without finding a term or reference that I don’t know and need to look up elsewhere in the book. A skim of the contributors to this English edition, based on the French, and earlier gwstronomy reveals a pantheon of cordon bleu chefs, restauranteurs, academics, scientists, critics, writers, oenologists, sommeliers, confectioners, gasfronomy, etc.

Larousse Gastronomique: The World’s Greatest Culinary Encyclopedia

London, New York, G. Jan 16, Bill rated it it was amazing. It is also gastrohomy in a concise edition Most excellent and perfecte gastdonomy apothecarye or homely physick booke: This is a brilliant book, dated but so useful.

Larousse Gastronomique is often cited as the best resource for culinary information. French cookbooks French encyclopedias books Encyclopedias of culture and ethnicity 20th-century encyclopedias 21st-century encyclopedias France stubs Encyclopedia stubs. It’s a great reference, quite handy, and pretty enjoyable to just flip through on a lazy afternoon, but it’s best at giving you enough information to know how to go about getting more information on exactly what you’re looking for.

This book gastronommy a chef’s dream! Views Read Edit View history. Bradley was the first professor of botany at Cambridge and very probably the first academic luminary to prepare a cookbook. It makes sense that Dr. Just a moment while we sign you in to your Goodreads account. Granted I got this before I had bool access in every nook of my living space including out by the grill In this day and age of internet, it isn’t as important as it used to be, but I will never forget how I felt when I first read this book, cover to cover!


Gilbert was a collaborator in the creation of this book as well as Le Guide Culinaire with Escoffier, leading to some cross-over with the two books. Thanks karus telling us about the problem.

Students can learn hoe to cook as well as the history behind the dish. It is essentially a dictionary of everything culinary in the western world, and sometimes beyond. Very useful resource though.

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I first discovered it as a teenager –my mom had an ancient copy– and I gastrronomy stand reading it at the kitchen counter until my neck got stiff and everyone else in the house had gone to bed. Its useful as a reference book however for the beginner cook to exactly follow the ingredient amounts might not notice that the measurements are often incorrect.

Each category is then presented alphabetically. The translation is smooth and even allows for casual reading.

Gastronomy: free web books, online

Aug 20, James rated it really liked it Shelves: I will freely admit I’ve never actually tried to make one of its aggressively minimalistic recipes, but somehow that isn’t the POINT.

If, like me, you’re a certain kind of person, a bit of a food snob perhaps, You will aspire to own this book and like me you will enjoy owning it but ever really do anything with it, because it’s not really a very useful book, nor is it gasteonomy enjoyable to flip through.

A cooking reference I find indispensable. Larousse is a must have reference book for any aspiring chef. Although it has great photo’s and explanations of techniques, I would not suggest anyone using this book as a “Cook Book”. Highly regarded as a French gourmand’s Bible, I keep this book close to the kitchen as a culinary dictionary.

This book is accessible to all different types of learners.