- Gebundene Ausgabe: 1216 Seiten
- Verlag: Clarkson Potter; Auflage: Revised, Update. (13. Oktober 2009)
- Sprache: Englisch
- ISBN-10: 0307464911
- ISBN-13: 978-0307464910
- Größe und/oder Gewicht: 23,7 x 5,4 x 26,4 cm
- Amazon Bestseller-Rang: Nr. 1.548.133 in Englische Bücher (Siehe Top 100 in Englische Bücher)
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Produktinformation |
Produktbeschreibungen
Pressestimmen
“Larousse Gastronomique is clearly the best cooking encyclopedia ever, but I also love to open it anywhere and just read. The descriptions are clear and the recipes are easy to follow. Anyone who thinks French cooking is daunting will be forever changed by this book.”
—Ina Garten
“Larousse has a place of honor on every cookbook shelf in America.”
—Martha Stewart
“It is critical to have a sound understanding of traditional culinary principles before attempting to push boundaries in cuisine. Larousse Gastronomique helps me execute the progressive cooking we do at Alinea.”
—Grant Achatz
“The bible of cooking. The all-time argument ender. Early in my cooking career, I wielded my Larousse like a weapon and it never let me down.”
—Anthony Bourdain
“Larousse Gastronomique has always been the first and last word on classic European techniques and recipes. I love that it has expanded its reach to cover world cuisines and modern culinary innovations, making it more indispensable than ever.”
—Marcus Samuelsson
“The history of food has never had a better biographer. Required reading for anyone who eats.”
—Dan Barber
“Young chefs, famous chefs, home cooks, and everyone who loves food and cooking–we all depend on Larousse Gastronomique. It is the only culinary encyclopedia that is always up-to-date.”
—Daniel Boulud
“You can’t go into the chef’s office of any serious kitchen and not see a copy of Larousse. A must-have for professional and home cooks alike.”
—David Chang
“The Larousse is the first place I look when I need to clarify a cooking question. The greatest reference book, it is a fascinating read.”
—Jacques Pépin
“Larousse is an invaluable tool for any cook. I’ve used this great resource all throughout my cooking career, and of course I look forward to the new edition. New information and knowledge are always welcome.”
—Thomas Keller
“Larousse Gastronomique is a veritable dictionary of cooking terms for the French kitchen. If a chef were allowed only one book, this would have to be it.”
—Mario Batali
—Ina Garten
“Larousse has a place of honor on every cookbook shelf in America.”
—Martha Stewart
“It is critical to have a sound understanding of traditional culinary principles before attempting to push boundaries in cuisine. Larousse Gastronomique helps me execute the progressive cooking we do at Alinea.”
—Grant Achatz
“The bible of cooking. The all-time argument ender. Early in my cooking career, I wielded my Larousse like a weapon and it never let me down.”
—Anthony Bourdain
“Larousse Gastronomique has always been the first and last word on classic European techniques and recipes. I love that it has expanded its reach to cover world cuisines and modern culinary innovations, making it more indispensable than ever.”
—Marcus Samuelsson
“The history of food has never had a better biographer. Required reading for anyone who eats.”
—Dan Barber
“Young chefs, famous chefs, home cooks, and everyone who loves food and cooking–we all depend on Larousse Gastronomique. It is the only culinary encyclopedia that is always up-to-date.”
—Daniel Boulud
“You can’t go into the chef’s office of any serious kitchen and not see a copy of Larousse. A must-have for professional and home cooks alike.”
—David Chang
“The Larousse is the first place I look when I need to clarify a cooking question. The greatest reference book, it is a fascinating read.”
—Jacques Pépin
“Larousse is an invaluable tool for any cook. I’ve used this great resource all throughout my cooking career, and of course I look forward to the new edition. New information and knowledge are always welcome.”
—Thomas Keller
“Larousse Gastronomique is a veritable dictionary of cooking terms for the French kitchen. If a chef were allowed only one book, this would have to be it.”
—Mario Batali
Kurzbeschreibung
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. In fact, Julia Child once wrote, "If I were allowed only one reference book in my library, Larousse Gastronomique would be it, without question."
The culinary landscape has changed dramatically in the last decade, prompting a complete revision of this classic work. Larousse Gastronomique has now been updated to add the latest advancements that have forever changed the way we cook, including modern technological methods, such as sous-vide cooking and molecular gastronomy. All-new color ingredient-identification photographs give this edition a fresh, elegant look. And for the first time, Larousse features more than 400 reportage photos–candid images of upscale restaurants from around the world–that give behind-the-scenes access into the kitchens where the finest food is created. Dozens of new biographies of people who have made significant contributions to the food world debut in this revision, including such luminaries as Ferran Adrià, Daniel Boulud, Alice Waters, Gaston Lenôtre, Thomas Keller, James Beard, and Julia Child.
With entries arranged in encyclopedic fashion, Larousse Gastronomique is not only incredibly user-friendly, but it is 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 (and named after the legendary fire-resistant animal). An index at the end of the book of all 3,800 recipes for cuisines from around the world makes it easy to find a myriad of preparations for any ingredient (eggs or chicken, for example) or type of dish (such as cakes or sauces).
The unparalleled depth and breadth of information–from the traditional to the cutting-edge–make this newest edition of Larousse Gastronomique indispensable for every cook.
The culinary landscape has changed dramatically in the last decade, prompting a complete revision of this classic work. Larousse Gastronomique has now been updated to add the latest advancements that have forever changed the way we cook, including modern technological methods, such as sous-vide cooking and molecular gastronomy. All-new color ingredient-identification photographs give this edition a fresh, elegant look. And for the first time, Larousse features more than 400 reportage photos–candid images of upscale restaurants from around the world–that give behind-the-scenes access into the kitchens where the finest food is created. Dozens of new biographies of people who have made significant contributions to the food world debut in this revision, including such luminaries as Ferran Adrià, Daniel Boulud, Alice Waters, Gaston Lenôtre, Thomas Keller, James Beard, and Julia Child.
With entries arranged in encyclopedic fashion, Larousse Gastronomique is not only incredibly user-friendly, but it is 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 (and named after the legendary fire-resistant animal). An index at the end of the book of all 3,800 recipes for cuisines from around the world makes it easy to find a myriad of preparations for any ingredient (eggs or chicken, for example) or type of dish (such as cakes or sauces).
The unparalleled depth and breadth of information–from the traditional to the cutting-edge–make this newest edition of Larousse Gastronomique indispensable for every cook.
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33 von 36 Kunden fanden die folgende Rezension hilfreich
Excellent reference (if you need a reference book)
13. Oktober 2009
Format:Gebundene Ausgabe
This a a reference A to Z book on world food, but still overweighted on French cuisine. The earlier editions had even more of a French focus and I would imagine that future editions will be even more balanced. I find this edition superior to the 1961 edition Larousse Gastronomique Encyclopedia of F 1961 Ed, which was 95% focused on French food. The current editions contain fewer receipes than the 1961 edition, but you don't buy this book for recipes. You buy it for A to Z entries. I can recommend this book for French cuisine (more modern coverage) and other cuisines (no competition with previous editions but still not great). Off course, this book is a bit like the winner writing history. The book contains some historical sections and they are not very good because they do not go back to original sources. So if Careme considered a dish French it is likely that Larousse will say so too - even if a more detailed analysis would find strong Italian roots. Still, I don't imagine people would buy this book to get historical information.
An alternative is Davidson's The Oxford Companion to Food 2nd Ed. That book is more quirky since it is the work of one person. Both are good, but I would consider the current book as a better general reference.
Update 2010: Having given two positive recommendations I must ask myself how much I consult these two books. The answer is 'not very much'. If I want to know something, I do a google-search or I look it up in a more specialised cookbook. So if you already own several books about food, you probably do not really need this reference book.
I had written a review of the 1961 edition as well, but I think it has disappeared. Some reviewers praise that edition. I do not agree. Even French food develops and a book written 50 years ago is just not up to date. Still, that edition is very interesting if you are a foodie and really like to see how things have developed. In a way I find it more fun to browse the 1961 edition than then brand new edition. Still, if you need a reference book, there is no doubt that you should buy the new edition.
An alternative is Davidson's The Oxford Companion to Food 2nd Ed. That book is more quirky since it is the work of one person. Both are good, but I would consider the current book as a better general reference.
Update 2010: Having given two positive recommendations I must ask myself how much I consult these two books. The answer is 'not very much'. If I want to know something, I do a google-search or I look it up in a more specialised cookbook. So if you already own several books about food, you probably do not really need this reference book.
I had written a review of the 1961 edition as well, but I think it has disappeared. Some reviewers praise that edition. I do not agree. Even French food develops and a book written 50 years ago is just not up to date. Still, that edition is very interesting if you are a foodie and really like to see how things have developed. In a way I find it more fun to browse the 1961 edition than then brand new edition. Still, if you need a reference book, there is no doubt that you should buy the new edition.
10 von 10 Kunden fanden die folgende Rezension hilfreich
A Kitchen Must Have
11. Februar 2010
Format:Gebundene Ausgabe|Von Amazon bestätigter Kauf
Oh what fun it is to peruse through Larousse Gastronomique. I bought it for my French boyfriend as his was very outdated and falling apart. Being a chef, he has always referred to this culinary gem and I can see why. His old version is in French and I was never able to quite understand the details. Now, I see the light. This latest version has many color pictures and added recipes. My complaint is the quality of paper. A bit too thin. And also, enough of the celebrity chefs. Dear God.
12 von 13 Kunden fanden die folgende Rezension hilfreich
The Bible of French food and cooking
12. November 2009
Format:Gebundene Ausgabe
In essence, this volume is an attempt to define French cuisine, French gastronomy, French cooking, and French food. Yes, now you can find the molecular gastronomy influence (look up nitrogen, liquid in this encyclopedia), and you can find ingredients sneaking in from each corner of the Earth, Pacific Island taro, South American tanko beans, and New Zealand spinach. Mole Poblano shows up and there's a turkey mole recipe. French cooking is not just the old cordon bleu, but the vocabulary of that sort of cooking, seasonal and fresh, elaborate preparations of few ingredients is the basis for this. The exquisite souffle section confirms that. Or turn to the basic cooking process/item of panada: seven recipes for the basic repertoire.
Each edition of the book has gotten larger, covering still "French" cooking but it's that subject which is getting larger. Larousse discusses the rodent, informing us that in 1870 Paris (under seige) rats were sold for 10-15 sous, and it discusses wine production in the United States. There's something for everyone who is interested in food.
Since the book is expensive, it's worth noting that most anyone who wants to save some money could sensibly consider the recent editions from 2001 or 2005, and if one is interested in the classic form of French cooking then the 1961 (first English translation) is also worth considering. Just don't complain about the use of butter or lard in the recipes.
Each edition of the book has gotten larger, covering still "French" cooking but it's that subject which is getting larger. Larousse discusses the rodent, informing us that in 1870 Paris (under seige) rats were sold for 10-15 sous, and it discusses wine production in the United States. There's something for everyone who is interested in food.
Since the book is expensive, it's worth noting that most anyone who wants to save some money could sensibly consider the recent editions from 2001 or 2005, and if one is interested in the classic form of French cooking then the 1961 (first English translation) is also worth considering. Just don't complain about the use of butter or lard in the recipes.
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