From the Publisher
Larousse Gastronomique has been the foremost resource of
culinary knowledge since its initial publication in 1938. Long
revered for its encyclopedic entries on everything from cooking
techniques, ingredients, and recipes to equipment, food histories,
and culinary biographies, it is the one book every professional
chef and avid home cook must have on his or her kitchen shelf. In
fact, Julia Child once wrote, "If I were allowed only one reference
book in my library, Larousse Gastronomique would be it,
without question."
The culinary landscape has changed dramatically in the last decade,
prompting a complete revision of this classic work. Larousse
Gastronomique has now been updated to add the latest
advancements that have forever changed the way we cook, including
modern technological methods, such as sous-vide cooking and
molecular gastronomy. All-new color ingredient-identification
photographs give this edition a fresh, elegant look. And for the
first time, Larousse features more than 400 reportage
photos-candid images of upscale restaurants from around the
world-that give behind-the-scenes access into the kitchens where
the finest food is created. Dozens of new biographies of people who
have made significant contributions to the food world debut in this
revision, including such luminaries as Ferran Adrià, Daniel Boulud,
Alice Waters, Gaston Lenôtre, Thomas Keller, James Beard, and Julia
Child.
With entries arranged in encyclopedic fashion, Larousse
Gastronomique is not only incredibly user-friendly, but it is
also a fantastic read for anyone who loves food. Skip from Roasting
to Robert (a classic French sauce), and then to Robiola (the
Italian cheese); or go from Sake to Salad-with dozens of
recipes-and on to Salamander, a type of oven used in professional
kitchens for caramelizing (and named after the legendary
fire-resistant animal). An index at the end of the book of all
3,800 recipes for cuisines from around the world makes it easy to
find a myriad of preparations for any ingredient (eggs or chicken,
for example) or type of dish (such as cakes or sauces).
The unparalleled depth and breadth of information-from the
traditional to the cutting-edge-make this newest edition of
Larousse Gastronomique indispensable for every cook.
From the Jacket
"Larousse Gastronomique is clearly the best cooking
encyclopedia ever, but I also love to open it anywhere and just
read. The descriptions are clear and the recipes are easy to
follow. Anyone who thinks French cooking is daunting will be
forever changed by this book."
-Ina Garten
"Larousse has a place of honor on every cookbook shelf in
America."
-Martha Stewart
"It is critical to have a sound understanding of traditional
culinary principles before attempting to push boundaries in
cuisine. Larousse Gastronomique helps me execute the
progressive cooking we do at Alinea."
-Grant Achatz
"The bible of cooking. The all-time argument ender. Early in my
cooking career, I wielded my Larousse like a weapon and it
never let me down."
-Anthony Bourdain
"Larousse Gastronomique has always been the first and last
word on classic European techniques and recipes. I love that it has
expanded its reach to cover world cuisines and modern culinary
innovations, making it more indispensable than ever."
-Marcus Samuelsson
"The history of food has never had a better biographer. Required
reading for anyone who eats."
-Dan Barber
"Young chefs, famous chefs, home cooks, and everyone who loves food
and cooking-we all depend on Larousse
Gastronomique. It is the only culinary
encyclopedia that is always up-to-date."
-Daniel Boulud
"You can't go into the chef's office of any serious kitchen
and not see a copy of Larousse. A must-have for
professional and home cooks alike."
-David Chang
"The Larousse is the first place I
look when I need to clarify a cooking question. The
greatest reference book, it is a fascinating read."
-Jacques Pépin
"Larousse is an invaluable tool for any cook. I've used
this great resource all throughout my cooking career, and of course
I look forward to the new edition. New information and knowledge
are always welcome."
-Thomas Keller
"Larousse Gastronomique 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
About the Author
Librairie Larousse's Gastronomic Committee includes scores of
writers, researchers, editors, photographers, illustrators, and
translators who make Larousse Gastronomique the world's
most authoritative culinary reference book. The committee's
president is world-renowned chef and author Jo'l Robuchon. The
author of the first edition of Larousse Gastronomique,
published in 1938, was French chef Prosper Montagné (1865-1948).
About the Book
Long revered for its encyclopedic entries on everything from cooking techniques, ingredients, and recipes to equipment, food histories, and culinary biographies, "Larousse Gastronomique" has been thoroughly updated to include the latest culinary advancements.
