Larousse Gastronomique: The World's Greatest Culinary Encyclopedia, Completely Revised and Updated

by Librairie Larousse

Overview

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.

Product Details

ISBN-13:	9780593577745
Publisher:	Clarkson Potter/Ten Speed
Publication date:	08/30/2022
Sold by:	Random House
Format:	eBook
Pages:	1216
Sales rank:	403,765
File size:	52 MB
Note:	This product may take a few minutes to download.

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).

Read an Excerpt

Preface


Larousse Gastronomique is the world’s most famous culinary reference book. It covers every aspect of cookery: the history and traditions of foods and eating; biographies of important chefs and people who have made an impact on the world of gastronomy; cooking terms; culinary techniques, such as filleting fish and making beurre blanc; advice on how to store and use ingredients; and over 3,800 classic recipes.

A monumental work, Larousse Gastronomique was the vision of Prosper Montagné, a French chef who was responsible for the first edition published in Paris in 1938. His aims were to provide an overview of 20th-century gastronomy and its history as well as a source of reference on the more practical aspects of cookery. Twenty-three years later the first English edition was published and it immediately became the culinary bible of chefs, cooks and food aficionados.

This new English edition brings the book into the 21st century. It features over 90 new biographies of great chefs from all over the world who have made their mark on their era, including Juan Mari Arzak,“Feran Adrià, Heston Blumenthal,Thomas Keller, Michel Roux and Gordon Ramsay. There is an emphasis on techniques that have influenced contemporary cuisine: so alongside simmering, braising, roasting and baking there is induction or plancha cooking and chemical techniques such as using liquid nitrogen and creating foams with the aid of a siphon. There are also new articles on ingredients that are widely used today, like cactus, eddo, haloumi, potimarron and tonka beans, and there are delicious new recipes, such as Turnip Ravioli with Yuzu and Tea Jelly, Verrines Provençals, Tuna Tataki and Chocolate Avocado Soufflés.

Finally, this edition has a stylish new look, including over 800 illustrations of ingredients to aid identification and over 400 beautiful photographs that offer an insight into the daily running of a professional kitchen.

For the work of updating, a French committee, under the chairmanship of Joël Robuchon, brought together chefs, writers and lovers of good food. During its many meetings, the committee scrutinized the additions to the French edition, taking into account modern trends in cooking. From the finished work, new entries and recipes were then selected and translated for the English edition.

What emerges from reading a book of this size and importance is that the world of food and cooking is constantly developing and progressing, without forsaking its roots. Mayonnaise, vinaigrette and hollandaise sauce have not been pushed aside to make way for emulsions, mousses and jellies. Instead, this book celebrates both tradition and innovation and reveals how cuisine is evolving on a daily basis.

Larousse Gastronomique brings together a unique combination of history, theory and practice. Whether your interest is in the great traditions of French cuisine or modern international cooking, you will find definitions and facts supported by practical information and recipes. This is the ultimate reference book for professionals and enthusiasts.

Editorial Reviews

“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

From the Publisher