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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Thanks for telling us about the problem. Return to Book Page. Preview — Larousse Gastronomique by Larousse. Since its first publication inLarousse 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 recommendatio Since its first publication inLarousse 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. 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. Hardcoverpages. Published October 2nd by Clarkson Potter first published January 1st To see what your friends thought of this book, please sign up. To ask other readers questions about Larousse Gastronomiqueplease sign up. It makes sense that Dr. Hannibal Lecter read this book, but is this really useful for non-cannibal serial killers who are just fond of delectable and exquisite dishes?
See all 3 questions about Larousse Gastronomique…. Lists with This Book. Jan 04, Karen Powell added it.
LARUS GASTRONOMY BOOK EBOOK
Highly regarded as a French gourmand’s Bible, I keep this book close to the kitchen as a culinary dictionary. Entries are organized alphabetically, and brief recipes are filed where appropriate. For example, if you want to find different ways to cook sole, look up “sole,” and the entry will provide an explanation of the subject, tips on how to select and prepare the fish, then different recipes that focus on ingredients rather than step-by-step instructions such as “Turn the oven to degrees.
For example, if you want to find different ways to cook sole, look up “sole,” and the entry will provide an explanation of the subject, tips on how to select and prepare the fish, then different recipes that focus on ingredients rather than step-by-step instructions such as “Turn the oven to degrees Larousse Gastronomique is a companion to the kitchen and certainly not a replacement for a cookbook, as the recipes are there more for inspiration than direct instruction.
Jan 16, Bill rated it it was amazing. A reminder that as a child and thru high school my knowledge of the world was greatly dependent on the World Book Encyclopedia and Classic Comics, the precursors to our ability to search for every topic on earth thru the internet.
Thanks to Erin and Andrew for this wonderful browsing companion. 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. Mar 20, Zarb rated it liked it. If, like me, you’re a certain kind of person, a bit of a food snob perhaps, You will aspire to own this book and like me you will enjoy owning it but ever really do anything with it, because it’s not really a very useful book, nor is it very enjoyable to flip through.
Don’t get me wrong, the world needs this book, but you probably don’t. Jul 29, Catherine Woodman rated it really liked it. One of the reference books we turn to when we need to know something that we don’t know–with the internet, this is less of a necessary item on every cooks bookshelf, but we are book people, we have hundreds of cookbooks, so we of course have this too and use it farily frequently even to this day–there is alot to know Mar 10, Gerry Pelser rated it it was amazing.
If I were ever to be in the “big Brother” house and allowed to bring only one book in, this would be it. Who knew there were so many ways to cook and egg? 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.
Dec 19, Megan rated it it was amazing.
The depth of my nerdiness knows no bounds, and the hours of pleasure this behemoth has afforded me are infinite. I first discovered it as a teenager –my mom had an ancient copy– and I would stand reading it at the kitchen counter until my neck got stiff gasttonomy everyone else in the house had gone to bed.
I know you’re not supposed to read an encyclopedia cover to cover, but when the encyclopedia is so full of food and history and such mysterious phrases as “amalgamate the flour”, how can one not?
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. I will freely admit I’ve never actually tried to make one of its aggressively minimalistic recipes, but somehow that isn’t the POINT.
Larus gastronomy book pdf
Jun 02, Joseph Gomes rated it liked it Shelves: Lots of outdated dishes but as a historical reference to Classic French foods it is like a bible of sorts. Another book that should be on any cooks shelf. Aug 07, Dan rated it it was amazing.
A bible for food. I have my grandmothers copy. May 21, Benjamin Little rated it it was amazing Shelves: Have you ever read a recipe and said, “what in the world is that? This book is the way to answer your questions. Granted I got this before I had internet access in every nook of my living space including out by the grill Then I can ,arus up with my food dictionary and ponder how I want to cook up my left over ingredients by using the recipes and methods Have you ever read a recipe and said, “what in the world is that?
Then I can cozy up with my food dictionary and ponder how I want to cook up my left over ingredients by using the recipes gatsronomy methods described in Larousse. Of course I have not read this gasyronomy to cover I shouldn’t say of course, because I would love to read it cover to cover some day.
It is essentially a dictionary of everything culinary in the western world, and sometimes beyond. Larousse is a must have reference book for any aspiring chef. It follows the typical conundrum of not usually entering one’s collection until they are well educated in culinary arts, but I would pick up a copy ASAP if you are thinking of studying food or cooking.
Whenever I see used copies for sale I buy them for friends, and sadly that does not happen very often. 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. Probably a bad example, but you get what I mean: You can go straight from “bulgar” to “Bulgarian cooking” without missing a beat.
Apr 28, Brittany added it Shelves: The World’s Greatest Culinary Encyclopedia. L Brief Description: This book is a chef’s dream! It not only gives recipes, but also histories of the gastronomj as well.
Larousse Gastronomique: The World’s Greatest Culinary Encyclopedia by Larousse
Students can learn hoe to cook as well as the history behind the dish. This book is written for high school students and above. It includes over 3, recipes, and pictures and descriptions o Larousse. It includes over 3, recipes, and pictures and descriptions of over restaraunts. It also describes cooking techniques, ingredients, food histories, biographies, and descriptions of cooking equipment.
These books have been in publication since The information given is a compilation of different techniques and recipes from different chefs, so it is accurate.
This encyclopedia is broken into categories and spans over pages. Each category is then presented alphabetically. There are over pictures of restaurants as well as pictures of the completed dishes.
Relation to other works: While reading other reviews, this seemed to be the readers top pick of cookbooks. This book is accessible to all different types of learners. It also spans over many different types of food from different ethnicities and cultures. Reviewed by Anthony Bordain Renowned Chef Feb 23, Material Lives rated it it was amazing. Buried in some of this book’s lengthier entries are gems such as this one, which appears at the end of the page entry why?
Monsieur de Lassoy, who was very young and who had never before been gzstronomy at o Buried gastronmy some of this book’s lengthier entries are gems such as this one, which appears at the end of the page entry why? Monsieur de Lassoy, who was very young and who had never before been present at one of these suppers, told me that he was extremely surprised to see bread rolls being thrown at the king, and not only rolls, but also apples and oranges.
It is said that Mademoiselle de Vautois, lady-in-waiting to the Princess de Conti, the king’s daughter, who was hurt when the king threw a roll at her, threw a salad at him, fully seasoned. Aug 20, James rated it really liked it Shelves: This is a great book for the kitchen of anyone who loves food. This edition of the classic French reference book is quite beautiful. It covers everything–spices, wines, meats, butchery, and all the qualities most important to food snobbery.
This is the first place to turn to for any food related question. It’s a great reference, quite handy, and pretty enjoyable to just flip through on a lazy afternoon, but This is a great book for the kitchen of anyone who loves food. It’s a great reference, quite handy, and pretty enjoyable to just flip through on a lazy afternoon, but it’s best at giving you enough information to know how to go about getting more information on exactly what you’re looking for.
Some might be annoyed at this, but I imagine those to be the same gasrronomy who got upset when their high school teachers told them their World Book Encyclopedias were, in fact, not a proper nor complete reference on lafus history and importance of oysters in New York.