Free Ebook Larousse Gastronomique: The World's Greatest Culinary Encyclopedia, Completely Revised and Updated
One that makes this book is highly reviewed by amounts individuals is that it offers a different way to utter the meaning of this publication for the viewers. Easy to review as well as understandable turn into one part characters that individuals will certainly take into consideration in picking a book. So, it is really appropriate to take into consideration Larousse Gastronomique: The World's Greatest Culinary Encyclopedia, Completely Revised And Updated as your analysis material.
Larousse Gastronomique: The World's Greatest Culinary Encyclopedia, Completely Revised and Updated
Free Ebook Larousse Gastronomique: The World's Greatest Culinary Encyclopedia, Completely Revised and Updated
New updated! The Larousse Gastronomique: The World's Greatest Culinary Encyclopedia, Completely Revised And Updated from the most effective author as well as publisher is now offered here. This is guide Larousse Gastronomique: The World's Greatest Culinary Encyclopedia, Completely Revised And Updated that will make your day checking out ends up being finished. When you are looking for the published book Larousse Gastronomique: The World's Greatest Culinary Encyclopedia, Completely Revised And Updated of this title in the book shop, you may not discover it. The troubles can be the limited editions Larousse Gastronomique: The World's Greatest Culinary Encyclopedia, Completely Revised And Updated that are given up guide store.
As a book, including the wise and careful publication is the standard one to always keep in mind. It has to pick and also select the very best words choices or dictions that can affect the top quality of the book. Larousse Gastronomique: The World's Greatest Culinary Encyclopedia, Completely Revised And Updated also includes the simple language to be recognized by all people. When you think that this book appertains with you, select it now. As a great book, it provides not just the qualities of the books that we have actually provided.
The book is a publication that can help you discovering the fact in doing this life. Additionally, the suggested Larousse Gastronomique: The World's Greatest Culinary Encyclopedia, Completely Revised And Updated is additionally created by the professional author. Every word that is offered will not concern you to think approximately. The method you like analysis might be begun by another book. Yet, the method you should review book again and again can be begun with this recommended publication. As referral this publication also serves a better idea of how you can attract the people to review.
Related to this condition, you will certainly likewise find out May publications that can be resources for your life. It is not just this type of subject; you could also find others comparable to this publication to serve. Certainly, just what we provide is what finest in this world. So, you could not be fretted to select Larousse Gastronomique: The World's Greatest Culinary Encyclopedia, Completely Revised And Updated as one of motivating reading publication. Currently, regardless of what to do, you need to get this book and get following the system to be much easier as well as quicker.
From Booklist
Larousse Gastronomique is a classic reference source. First published in 1938, it concentrated on traditional French cooking. This completely revised and updated edition recognizes the many changes that have occurred in the culinary world. It has a broader focus, with information about foods, culinary techniques, and chefs from across the globe. The alphabetical entries range in length from a few sentences to several pages. They cover types of food (Apples, Locusts); cooking techniques (Braising, Grilling); famous chefs (Auguste Escoffier, Alice Waters); culinary jobs (Maître d’hôtel, Sommelier); countries (China, Greece); and tools of the trade (Knife, Saucepan). Flashy new culinary techniques such as écume and molecular gastronomy are covered, too. The book contains more than 3,800 recipes attached to related articles—15 apple recipes, 8 ways to prepare eel, and 2 versions of cassoulet, to name a few. Also in this edition are color photographs of ingredients so that users can see varieties of spices, fruits, and vegetables as well as cooking techniques such as opening a scallop or stuffing fish or poultry. Some 400 candid black-and-white photographs of restaurants from all over the world depict the daily work in the kitchens. General and recipe indexes make it easy for users to find what they need. This is an essential resource for most library reference collections as well as a wonderful book to browse. --Barbara Bibel
Read more
Review
“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
Read more
See all Editorial Reviews
Product details
Hardcover: 1216 pages
Publisher: Clarkson Potter; Revised, Updated ed. edition (October 13, 2009)
Language: English
ISBN-10: 0307464911
ISBN-13: 978-0307464910
Product Dimensions:
9 x 2 x 10.1 inches
Shipping Weight: 7.1 pounds (View shipping rates and policies)
Average Customer Review:
4.8 out of 5 stars
108 customer reviews
Amazon Best Sellers Rank:
#38,229 in Books (See Top 100 in Books)
This encyclopedia of food has sucked more of my minutes than any other book on food that I have owned. The impressive heft of the tome opens a world of food so enrapturing that time will cease to exist as the gravitational pull of the Larousse Gastronomique's entries work their magic. More times than I can remember, I have been looking for one particular entry only to be distracted by the other entries my eyes scan as I'm flipping through pages to find my target. Fifteen minutes later, I cannot remember what I was originally looking for, but I've learned many amazing things.The content of the is book is absolutely amazing. With everything that is contained within, however, do not expect this to be an inexhaustible source of information. Since it is a French book, there is a definite tilt here, however other cultural culinary points do appear - they just aren't as comprehensive. So what would you find in a book like this? You'll find great color and black and white photos in categories like squash, cheese, citrus fruit, et cetera. You'll find detailed information about different regions of the world as well as entries about notable individuals that had an impact on the development of food preparation, even those that may be from hundreds of years ago. You will also find recipes and charts that provide valuable information about different food.As a note, while I cannot speak highly enough about this book as a culinary resource, I do have to provide a cautionary note in regards to the recipes. I have been pleasantly exposed to some incredibly beautiful recipes that worked very well (chocolate mousse that rivaled that which I had in Paris, a chicken liver custard that even non-liver people enjoyed, etc.), but I have also encountered recipes that feel into one of two categories: a) they didn't appear to be tested, or b) they had vague descriptions of quantities. Case in point - "add a sufficient amount of water." So, do your own testing and prepare to make some notes in the book if you're going to utilize it as a cookbook. There are a massive amount of recipes contained in this work, but they are generally short or derivative-based (i.e., prepare x as on page y but make these modifications).If you are the kind of person that jumps onto your phone or tablet the moment you are confronted with something that you want to look up (for instance, a friend asks you what's the difference between a chowder and bisque), then this may not be the book for you - stick with the Internet. But if you are the kind of person that can get happily lost for a brief period of time in a tome that covers the main point of commonality between all people on the face of the Earth in an encyclopedic manner, then strongly consider adding this fantastic resource to your library.Disclaimer: I am a home cook, not a professional cook. I have an interest in continually learning more about the exciting world that we live in. I cook on most nights and if I don't, people would starve in the house. I don't believe in doing things halfway, so I have pursued bettering my cooking skills and knowledge not to become a food snob, but rather to broaden my knowledge and techniques to create more enjoyable culinary experiences to share with my family and friends. This book, Larousse Gastronomique, helps me to do just that.
The book itself was everything I could have hoped for. Chock full of all the little tidbits of information, that I never knew I needed to know. âï¸âï¸âï¸âï¸âï¸The condition in which the book had arrived st my doorstep however, a let down and a stake to the heart. As I opened my precious package, after having waited an extra day on the shipping and already anxious to start reading, I see a mutiliated cover and bent pages. Maybe it might be too much to ask, but IF I ORDER A BRAND NEW BOOK, I EXPECT A BRAND NEW BOOK.I would love to exchange it for a new one, but as I will be traveling to another country next week, there’s just not enough time.In summary:Amazon: 0 Larousse:1
For those of us who worship at the altar of classic French technique and cuisine, the Larousse Gastronomique is our Bible. This is not a cookbook (although there are recipes included) but it's really a reference book with dictionary and/or encyclopedic entries on everything culinary. It isn't indispensable in the sense that every home cook needs this book to hone his or her cooking skills. But if you love food, love cooking, and want to know how preparing vegetables a la Grecque differs from a tarte l'Alscasienne, then this book is for you.It's most fun to simply open to a random page and learn something new. Highly recommended to the committed (mostly French) foodie.
I’ve been taking culinary art classes and been reading many books about cooking and yet there is something about this book that makes it special. Full of informations from page to page. I’m glad I bought it. (Although the cover has some damage in it, I must say it’s still worth buying.)
I got this for my husband who loves to cook and he is in love. I absolutely love seeing when he reads this and he does read it a lot. I got him the joys of cooking as well and he also reads this online. This is his favorite read for cooking. The cooking bible!!! :D MUST HAVE FOR COOKS as my husband says you will get lost in it for hours
My aunt has the same book, but from fifty years ago! She's going to love the color photos of ingredients like different varieties of fish, nuts, pastas, etc. I sure do.
Heavy exhaustive tome of culinary information! Excellent reference for those seeking to really expand their knowledge base in the industry. Would highly recommend.
The best encyclopedia of all.I learnt how to make Demi glacéfrom scratch here!
Larousse Gastronomique: The World's Greatest Culinary Encyclopedia, Completely Revised and Updated PDF
Larousse Gastronomique: The World's Greatest Culinary Encyclopedia, Completely Revised and Updated EPub
Larousse Gastronomique: The World's Greatest Culinary Encyclopedia, Completely Revised and Updated Doc
Larousse Gastronomique: The World's Greatest Culinary Encyclopedia, Completely Revised and Updated iBooks
Larousse Gastronomique: The World's Greatest Culinary Encyclopedia, Completely Revised and Updated rtf
Larousse Gastronomique: The World's Greatest Culinary Encyclopedia, Completely Revised and Updated Mobipocket
Larousse Gastronomique: The World's Greatest Culinary Encyclopedia, Completely Revised and Updated Kindle
