(since 1999)


Cookbooks, Biographies & Memoirs; Food References, History & Science; Humor, etc.

 You are here > Home

COOKBOOKSFood Reference: K to Z >  Larousse Gastronomique



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters - More than 1,000 schools & classes listed for all 50 States, Online and Worldwide


FREE Magazines
and other Publications

An extensive selection of free magazines and other publications

Larousse Gastronomique (2001 revised ed)


by Prosper Montagne (Editor)

The granddaddy of all culinary reference books!

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.

The grand-père of culinary references, this bills itself as "the world's greatest culinary encyclopedia," but the emphasis is still, oh! so French. The stiffness inherent in translation shows; among other things, Larousse uses the wonderfully awkward term "cookery correspondent" to mean a food writer. Try looking up common American edibles--the martini, say, or meatloaf--and you'll get nowhere. French toast is listed as a dessert, not a breakfast.

If you can put up with occasional snootiness, though, you're in for a treat. This is good enough to be read, paged through, nibbled at like a fine cheese, as it's as much a history book as a reference. Absolutely fascinating stuff abounds here, and the photography is splendid.
Reviewer: Catherine S. Vodrey from East Liverpool, Ohio


  Home   |   About & Contact   |   Food History Articles   |   Interviews   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2015 James T. Ehler and unless otherwise noted.
All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo



Popular Pages