Synopsis
This revised version of the venerable French food encyclopedia contains many illustrations, a new inclusion of (and appreciation for) other cuisines than French, and 200 new recipes (and includes 3000 recipes in all). It also defines terms that were unknown to the original Larousse (compiled by Prosper Montagne in 1938), such as bagel, zinfandel, and junk food. Winner of a 2002 James Beard Award.
| Details | | Publication Date: | 2001-09-01 | | Editor: | Joel Robuchon, Prosper Montagne | | Edition Description: | Revised; Subsequent |
| Size | | Length: | 1350 pages | | Height: | 10.5 in | | Width: | 8.0 in | | Thickness: | 2.5 in | | Weight: | 104.0 oz |
Publisher's Note
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.
Industry Reviews
"This edition is prettier, with better color reproductions of mouthwatering food photographs, clearer graphics and pages that seem less crowded and easier on the eye....But I miss the historical illustrations of elaborately decorated banquet dishes from centuries past, the regalia of food and wine societies, and pictures of culinary personalities...."
New York Times - Florence Fabricant (01/23/2002)
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