Description
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.
With entries arranged in encyclopedic fashion, Larousse Gastronomique is not only incredibly user-friendly but 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 (named after the legendary fire-resistant animal). An index of all 3,800 recipes at the end of the book makes it easy to find preparations for any ingredient (eggs or chicken, for example) or type of dish (such as cakes or sauces).
Endorsements
"If I were allowed only one reference book in my library, Larousse Gastronomique would be it, without question." — Julia Child