Skip to product information
1 of 1

Librairie Larousse

Larousse Gastronomique: The World's Greatest Culinary Encyclopedia (Revised, Updated)

Larousse Gastronomique: The World's Greatest Culinary Encyclopedia (Revised, Updated)

Regular price $115 USD
Regular price Sale price $115 USD
Sale Sold out
Shipping calculated at checkout.

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.

View full details

From Chef Scott

Click to expand / collapse

"Larousse Gastronomique: The World's Greatest Culinary Encyclopedia" is an unparalleled achievement in the world of culinary literature, a veritable cornerstone for chefs, gastronomes, and food enthusiasts alike. This revised and updated edition of the famed encyclopedia continues to uphold its legacy as the most comprehensive and authoritative reference in the culinary arts. Its breadth and depth of content make it an indispensable resource for anyone serious about food and cooking.

The scope of "Larousse Gastronomique" is truly impressive. It covers virtually every aspect of cooking, from ingredients and cooking techniques to equipment, culinary history, and the biographies of prominent chefs. The entries are meticulously researched and written with an attention to detail that reflects the encyclopedia's commitment to accuracy and authority in the culinary field.

One of the standout features of this edition is its updated content, which includes modern techniques and trends, as well as new ingredients that have become staples in contemporary cuisine. This ensures that "Larousse Gastronomique" remains relevant and useful in the rapidly evolving culinary world, providing up-to-date information alongside classic knowledge.

The encyclopedia's format is both user-friendly and visually appealing. The entries are well organized and easy to navigate, making it a practical tool for quick reference as well as in-depth research. The addition of stunning photographs and illustrations not only enhances the visual appeal of the book but also aids in understanding complex techniques and dishes.

Beyond being a mere reference, "Larousse Gastronomique" is a source of inspiration and education. It encourages exploration and experimentation, offering readers a wealth of ideas for culinary creativity. Whether you are a professional chef seeking to expand your knowledge base or a home cook interested in exploring new culinary horizons, this book provides endless opportunities for discovery and learning.

The revised edition also pays homage to the rich history of cuisine, offering insight into the cultural and historical context of various dishes and culinary practices. This depth of information adds a layer of richness to the book, making it as much a journey through the history of gastronomy as it is a guide to cooking.

"Larousse Gastronomique" is more than just a cookbook or a reference guide; it's an essential tome in the library of anyone who is passionate about the art and science of cooking. Its unparalleled breadth of information, clear presentation, and updated content make it a timeless resource that will continue to inspire and inform for generations to come.