A Must for Every Kitchen
|
Perhaps this is the single most important book for every kitchen. It is a vast collection of terms and recipes from around the world. From Mushroom Duxelles to the food of Monaco, the Larousse Gastronomique piques the interest of amateur chefs!
I was introduced to this by a friend and really cannot see my kitchen complete without it.
|
|
|
must-have on any foodies bookshelf
|
Larousse Gastronomique is the definitive reference work for chefs and cooks interested in the classic European traditions, and presents an exhaustive range of information on its subjects.
This is an ultimate resource, covering two or three hundred years in the history of food, complete with recipes of even the most absurd old-fashioned dishes. There are art reproductions, stories of the great chefs, detailed analysis of every ingredient and dish; and recent editions include a great deal of world cuisine information too.
It is endlessly fascinating - just flip it open and you will be absorbed. I have just opened it to "Honey" - Larousse tells me the amounts of water and sugar it contains, the varieties of imported honeys, how color is determined by the source flowers; how in ancient times honey was a symbol of wealth and happiness, used as both food and offering; how the Romans used it as a confectionary and condiment with a variety of foodstuffs, including pork with honey, mead, gingerbread; how to make grog; how it is a replacement for saltpetre in pickling brine; and so on - just to give an idea of its range.
This is a must-have on any foodie's bookshelf, and of course thoroughly recommended.
|
|
|
The Authority in Culinary Cooking of All Time!
|
This is by far the most inspirational, interesting, intriguing, helpful and compelling culinary book (in my opinion) ever written. This is THE reference book and is jam packed with useful information. If food and cooking are your passions then you MUST get this book. I would give this 6 stars out of 5.
Let me put it this way - if I were deserted on a tiny isolated rat-infested island I would be satisfied if I had this book with me as company.
|
|
|
Not a recipe book
|
|
Don't get this if you are looking for a recipe book. It is, however, a fantastic dictionary of cooking methods and terms, and it does provide a few recipes for each main type of dish. Excellent if you want to learn how to make sauces.
|
|
|
I would give it more stars if I could
|
|
This book is an absolute "must" for anyone who is interested in culinary arts, food and wine related topics. I love cooking and have an extensive collection of cookery books, but this is a reference book "par excellence" and is fascinating. I read a little at a time and allow time for each subject to sink in and often have to cross reference. I still have many topics to go, it will probably take me all year to complete this book. Often I have used this book as a dictionary to find out about a type of food and it has been the topic of many a conversation with friends. This book is not a recipe book nor for the faint hearted and a sound knowledge of the French language is a definate advantage since so many culinary terms are in French and not translated (and often not even translatable), this book assumes that you already have the basic cullinary language before you start. This is not a book that I would take a chance on buying as a gift for anyone unless they had specified an interest. A wonderful book!
|
|
|
