Larousse Gastronomique Recipe Collection by Librarie Larousse (2006, Paperback)

Originally written in 1938, this massive volume has stood as the most reliable source of authentic French Cooking since it was introduced. It is an encyclopedia of gastronomy. (Gastronomy is the study of the relationship between food and culture). The book contains 1350 pages with many illustrations, photographs and drawings. It it devoted mostly to French cooking, though in the 2001 (second edition) it has been modernized in a number of ways and contains useful information on the Culinary Arts from other regions as well as many updated versions of finest French foods as well.

Not for the casual pre-packaged mix kind of cook. But indeed Larousse Gastronomique should absolutely be the first choice for anyone who wishes to venture into the heady world of the art of truly fine foods. Many world famous chefs would almost certainly agree that this single volume should be the one to have above all others.

Bon Appetit.

If you are a Chef, this book is a MUST have. Classic french technique along with a wide assortment of ingredients. Highly recomendend!