{"product_id":"larousse-gastronomique-the-worlds-greatest-culinary-encyclopedia-revised-updated","title":"Larousse Gastronomique: The World's Greatest Culinary Encyclopedia (Revised, Updated)","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t.\"..Originally published in France as Le Grand Larousse Gastronomique by Larousse, Paris, in 2007.\"--T.p verso.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eMarc Notes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t...Originally published in France as Le Grand Larousse Gastronomique by Larousse, Paris, in 2007.--T.p verso.;This English translation was originally published in Great Britain by Hamlyn, a division of Octopus Publishing Group Ltd., London--T.p. verso.;Based on the work of Prosper Montagne.;Includes indexes.;Translated from the French.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003ci\u003e\"Larousse Gastronomique\u003c\/i\u003e 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.\" \n\u003cbr\u003e--Ina Garten \n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\" \n\u003ci\u003eLarousse\u003c\/i\u003e has a place of honor on every cookbook shelf in America.\" \n\u003cbr\u003e--Martha Stewart \n\u003cp\u003e\u003c\/p\u003e\"It is critical to have a sound understanding of traditional culinary principles before attempting to push boundaries in cuisine. \n\u003ci\u003eLarousse Gastronomique\u003c\/i\u003e helps me execute the progressive cooking we do at Alinea.\" \n\u003cbr\u003e--Grant Achatz \n\u003cp\u003e\u003c\/p\u003e\"The bible of cooking. The all-time argument ender. Early in my cooking career, I wielded my \n\u003ci\u003eLarousse\u003c\/i\u003e like a weapon and it never let me down.\" \n\u003cbr\u003e--Anthony Bourdain \n\u003cp\u003e\u003c\/p\u003e\n\u003ci\u003e\"Larousse Gastronomique\u003c\/i\u003e 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.\" \n\u003cbr\u003e--Marcus Samuelsson \n\u003cp\u003e\u003c\/p\u003e\"The history of food has never had a better biographer. Required reading for anyone who eats.\" \n\u003cbr\u003e--Dan Barber \n\u003cp\u003e\u003c\/p\u003e\"Young chefs, famous chefs, home cooks, and everyone who loves food and cooking-we all depend on \n\u003ci\u003eLarousse Gastronomique\u003c\/i\u003e. It is the only culinary encyclopedia that is always up-to-date.\" \n\u003cbr\u003e--Daniel Boulud \n\u003cbr\u003e\n\u003ci\u003e\u003cbr\u003e\u003c\/i\u003e\"You can't go into the chef's office of any serious kitchen and not see a copy of \n\u003ci\u003eLarousse\u003c\/i\u003e. A must-have for professional and home cooks alike.\" \n\u003cbr\u003e--David Chang \n\u003cp\u003e\u003c\/p\u003e\"The \n\u003ci\u003e Larousse\u003c\/i\u003e is the first place I look when I need to clarify a cooking question. The greatest reference book, it is a fascinating read.\" \n\u003cbr\u003e--Jacques Pépin \n\u003cp\u003e\u003c\/p\u003e\" \n\u003ci\u003eLarousse\u003c\/i\u003e 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.\" \n\u003cbr\u003e--Thomas Keller \n\u003cp\u003e\u003c\/p\u003e\n\u003ci\u003e\"Larousse Gastronomique\u003c\/i\u003e 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.\" \n\u003cbr\u003e--Mario Batali\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tLibrairie Larousse's Gastronomic Committee includes scores of writers, researchers, editors, photographers, illustrators, and translators who make \n\u003ci\u003eLarousse Gastronomique\u003c\/i\u003e 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 \n\u003ci\u003eLarousse Gastronomique\u003c\/i\u003e, published in 1938, was French chef Prosper Montagné (1865--1948).\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003ci\u003eLarousse Gastronomique\u003c\/i\u003e 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, \n\u003ci\u003eLarousse Gastronomique \u003c\/i\u003ewould be it, without question.\" \n\u003cp\u003e\u003c\/p\u003eThe culinary landscape has changed dramatically in the last decade, prompting a complete revision of this classic work. \n\u003ci\u003eLarousse Gastronomique\u003c\/i\u003e 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, \n\u003ci\u003eLarousse\u003c\/i\u003e 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. \n\u003cp\u003e\u003c\/p\u003eWith entries arranged in encyclopedic fashion, \n\u003ci\u003eLarousse Gastronomique\u003c\/i\u003e 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). \n\u003cp\u003e\u003c\/p\u003eThe unparalleled depth and breadth of information-from the traditional to the cutting-edge-make this newest edition of \n\u003ci\u003eLarousse Gastronomique\u003c\/i\u003e indispensable for every cook.\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eBooklist\u003c\/span\u003e 01\/01\/2010 pg. 122 (EAN 9780307464910, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eWilson Nonfiction Catalog\u003c\/span\u003e 04\/11\/2019 (EAN 9780307464910, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Librairie Larousse\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Clarkson Potter Publishers\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2009-10-13\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Reference|Cooking|Methods|Gourmet\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Cooking|Food|Cooking, French\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 7.11 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780307464910\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9780307464910\u003c\/p\u003e","brand":"Clarkson Potter Publishers","offers":[{"title":"Default Title","offer_id":51154498224406,"sku":"SP-9780307464910","price":156.25,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/spiral_cover_-_2026-04-15T173706.637.png?v=1776245841","url":"https:\/\/lusper.myshopify.com\/products\/larousse-gastronomique-the-worlds-greatest-culinary-encyclopedia-revised-updated","provider":"Lusperbooks","version":"1.0","type":"link"}