Larousse Gastronomique has ratings and 58 reviews. Karen said: Highly regarded as a French gourmand’s Bible, I keep this book close to the kitchen. Those Those who who make make a a profession pr()te~;Slcm of gastronomy will will find find in in this this book book matter matter for for comparison between. LARUS GASTRONOMY BOOK EBOOK – Larousse Gastronomique has ratings and 57 reviews. Karen said: Highly regarded as a French.

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Oct 16, BAC rated it it was amazing Shelves: I first discovered it as a teenager –my mom had an fastronomy copy– and I would stand reading it at the kitchen counter until my neck got stiff and everyone else in the house had gone to bed.

It also describes cooking techniques, ingredients, food histories, biographies, and descriptions of cooking equipment. Thanks to Erin and Andrew for this wonderful browsing companion.

Refresh and try again. This France-related article is a stub. I have my grandmothers copy. Thanks for telling us about the problem. I still regularly pull it out, but only when I know I have an hour to spare, because I’m incapable of looking up just one thing and leaving it at that.

Gastronomy: free web books, online

Dec 19, Megan rated it it was amazing. Unsourced material may be challenged and removed. Mar 27, Heather rated it it was amazing Recommends it for: It’s part of a sturdy foundation for both professional and home cooks, bursting with tons of illustrations and information. However, if I had all the information in this in my head, I could bok cook for the Marquis himself. Its useful as a reference book however for the beginner cook to exactly follow the ingredient amounts might not notice that the measurements are lrus incorrect.


In this day and age of internet, it isn’t as important as it used to be, but I will never forget how I felt when I first read this book, cover to cover! I treasured it like an idol. Gilbert was a collaborator in the creation of this book as well as Le Guide Culinaire with Escoffier, leading to some cross-over with the two books.


Although I embrace cuisine as a necessary element of culture, I have hitherto been rather an ignoramus in the field. It is organized alphabetically by ingredient or concept, which makes it exceedingly easy to navigate as you can drill down on certain topics in a somewhat whimsical fashion, not worrying if you are looking up “whisk” the implement or “whisk” the process.

The Forme of Cury: Mar 10, Gerry Pelser rated it it was amazing. 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 recommendatio Since its first publication inLarousse Gastronomique has been an unparalleled resource.



This is the first place to turn to for any food related question. Each category is then presented alphabetically. No foodie has a complete shelf without a copy of Gastronomique. Open Preview See a Problem? Bradley was the first professor of botany at Cambridge and very probably the first academic luminary to prepare a cookbook. This is a brilliant book, dated but so useful.

I find it impossible to read an entry without finding a term or reference that I don’t know and need to look up elsewhere in the book. The recipes have all been a success so far. The World’s Greatest Culinary Encyclopedia.

You can go straight from “bulgar” to “Bulgarian cooking” without missing a beat. The information given is a compilation of different techniques and recipes from different chefs, so it is accurate. This article about an encyclopedia is a stub. Please help improve this article by adding citations to reliable sources.

Some of the recipes are indeed quite dated, from ingredients crow stuffed with juniper, anyone? A bible for food.

This book took me from someone who could make a passable bowl of spaghetti, to someone not afraid to experiment with tastes and flavour combinations. Feb 03, Ryan rated it really liked it Shelves: