Item #:
16678157
Larousse Gastronomique
Item #:
16678157
SEK 1163
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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.
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What Stands Out
Comprehensive Reference
This authoritative culinary encyclopedia covers a vast range of culinary terms, techniques, and recipes, making it an essential resource for both novice cooks and professional chefs alike.
Aesthetic Presentation
With its elegant hardcover design and high-quality illustrations, Larousse Gastronomique serves as both a practical guide and a beautiful coffee table book, adding charm to any kitchen or dining area.
Culinary Heritage
The book not only provides recipes but also dives into the cultural significance of dishes, enriching readers' understanding of culinary traditions and elevating their cooking experience.
Product Details
| Publisher | Clarkson Potter |
| Publication date | October 2, 2001 |
| Edition | Revised, Subsequent |
| Language | English |
| Print length | 1360 pages |
| ISBN-10 | 0609609718 |
| ISBN-13 | 978-0609609712 |
| Item Weight | 6.8 pounds (3.08 kg) |
| Dimensions | 8.1 x 2.47 x 10.6 inches (20.6 x 6.3 x 26.9 cm) |
Who Should Buy?
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Culinary Students
Ideal for students seeking in-depth knowledge of culinary techniques, ingredients, and classic French cooking methods.
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Professional Chefs
A great resource for chefs looking to refine skills and expand their culinary vocabulary and recipe repertoire.
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Food Enthusiasts
Perfect for food lovers wanting to deepen their understanding of gourmet cuisine and culinary history.
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Casual Cooks
Not suitable for those who prefer simple recipes and casual cooking rather than complex gourmet techniques.
Product Description
Larousse Gastronomique
About This Item
Introducing the Larousse Gastronomique Hardcover – October 2, 2001 edition, the ultimate culinary companion for food enthusiasts, professional chefs, and anyone who wants to delve into the world of gastronomy. With its rich history and comprehensive collection of recipes, this Larousse Gastronomique book is a must-have addition to your culinary library. Originally published in 1938, this iconic cookbook has been trusted by generations of home cooks and professionals alike. Immerse yourself in the world of gastronomy as you explore the pages of this esteemed culinary reference.
Discover classic French cuisine with in-depth insights into traditional dishes, cooking techniques, and the history of gastronomy. From Coq au Vin to Bouillabaisse, the Larousse Gastronomique will guide you step-by-step through creating authentic and delicious French recipes. But it doesn't stop there. This Larousse Gastronomique edition also covers international cuisine, giving you a taste of flavors from around the world.
Learn about the culinary techniques and signature dishes from renowned chefs and countries spanning continents. Whether you're a seasoned chef looking to expand your repertoire or a curious food lover wanting to explore new recipes, the Larousse Gastronomique has it all. Its extensive culinary dictionary will help you navigate through the intricate world of cooking terminology, ensuring you have all the knowledge you need to become a true gastronomic expert. Not only is this Larousse Gastronomique an invaluable resource for aspiring chefs, but it also offers a fascinating glimpse into the cultural aspects of food and beverage. Learn about the historical and cultural significance of various cuisines, as well as the art of pairing food with the perfect wine. As a hardcover edition, this Larousse Gastronomique is durable and long-lasting, making it the perfect addition to any kitchen.
Its beautiful design and high-quality printing make it an elegant coffee table book, ready to impress guests with its wealth of culinary knowledge. Don't miss the opportunity to own the Larousse Gastronomique Hardcover – October 2, 2001 edition, the ultimate guide to the world of food and culture. Start your culinary journey today and unlock a world of flavors and inspiration with this iconic cookbook.
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Prosper Montagne (Editor) Format: Hardcover Cooking Editorial Review
Larousse Gastronomique is a comprehensive culinary encyclopedia published by Clarkson Potter, first released on October 2, 2001. This revised edition spans an impressive 1360 pages, making it an indispensable resource for both novice and experienced chefs. Readers appreciate its detailed exploration of cooking techniques and terms, such as the intricate process of julienne vegetables or the art of table setting depending on the event. As one reader highlights, it serves as a reference book more than a traditional cookbook, providing historical context and insights into why certain cooking methods work. Ideal for a winter evening read, it's often referred to as the cook's bible, making it a must-have for anyone serious about cooking.
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Pros
- Vast culinary knowledge and techniques covered
- Detailed exploration of cooking terminology
- Great resource for all skill levels
- Excellent section on table etiquette
- Highly recommended by chefs and home cooks alike
Cons
- Not a traditional recipe book, might confuse some beginners
Product Price History
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SEK 1163
Order now and get it around Thursday, September 03
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Features & Benefits
- Unparalleled resource for culinary knowledge
- Covers history of foods, cooking terms, techniques
- Includes review of basic ingredients and advice
- Expands to cover global cuisine
- Rich with classic and contemporary recipes
- User-friendly design for easy access
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