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Larousse gastronomique

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Commentaires client les plus utiles sur (beta) HASH(0x922503f0) étoiles sur 5 25 commentaires
8 internautes sur 8 ont trouvé ce commentaire utile 
HASH(0x921997c8) étoiles sur 5 Ne Plus Ultra 13 décembre 2006
Par La Femme Makita - Publié sur
This classic is definitely encyclopedic. As thick as a major metropolitan phonebook, nearly every possible food is listed with a brief description, history, simple preparation instructions, and the occasional recipe. Obviously, the contents have a French cuisine slant, but the majority of the alphabetical entries are global in origin. For example, persimmons and pumpkins have long entries, even though they are New World fruits. This book works best if you have an ingredient or technique in mind, and then research what to do with it. This book will not be the back bone of your cookbook collection, but it answers the questions that are too far-ranging for more focused texts. Well worth the money, and no experimenter should be without it.
9 internautes sur 9 ont trouvé ce commentaire utile 
HASH(0x92308e58) étoiles sur 5 I Love This Book 17 décembre 2007
Par C. Kroehler - Publié sur
What a find! The orginal book has a great deal of information lost to the editing of new editions and you can't beat $8. Wonderful reference for classic cuisine.
5 internautes sur 5 ont trouvé ce commentaire utile 
HASH(0x921969d8) étoiles sur 5 Mandatory for serious cooks, but not an easy read 11 février 2010
Par rwizard - Publié sur
Achat vérifié
First, my comments are based on the 1961 edition, the first year that an English language version was made available in the US.

This is a book every serious cook should add to their reference library at some point. But, it is a reference work, and not something that you will use on a daily basis. The book is a strange amalgam - part dictionary, part recipe book, part history, and part technique. I "read" it by picking a topic that interests me, and following all of the myriad threads that flow from that topic. I also use it to look up terms or techniques that are new to me. And if you want eclectic, it is here. Not sure to do with that unfortunate woodpecker who made a kamikaze run on your sliding glass door? Larousse suggests that you prepare it as you would a blackbird, or thrush (why didn't I think of that?).

Probably not the first book a new cook should acquire, but as you begin to ramp up your game, it should find a place in your library.
6 internautes sur 7 ont trouvé ce commentaire utile 
HASH(0x922ec30c) étoiles sur 5 A Strange But Valuable Book 10 juillet 2010
Par Hayford Peirce - Publié sur
I agree 100% with the first reviewer -- any *really* serious cook should have this. BUT, unless you're running a professional French restaurant kitchen, you really won't be using many of the recipes. A typical sauce recipe (out of a couple of thousand of them) might be only a couple of sentences, such as, "Take a gallon of veal stock, reducing it slowly while adding a quart of demi-glace, then finally adding a cup of mousseline sauce to it, and then garnishing it with a half-pound of sliced truffles." I've now owned my own copy since 1962 or 1963 (I bought it in Tahiti for 1,700 CFP, which at the time, was about $21) and consult it often, but more often to help me write an article for Wikipedia or Citizendium than for actual cooking. I'd *love* to have a less battered copy, though.

PS -- I've read over the years that the newer editions have been dramatically modernized, so that there are no longer 600 egg recipes as there are in this book, now just a mere 60 or so, and that the rest of the world is covered more thoroughly. In this edition, for instance, there are probably only three or four mentions of actual Italian dishes. And another oddity of this edition: in spite of the 1,000 pages of recipes and articles all arranged alphabetically in ENGLISH, the entire Index is in FRENCH only! So, unless you speak French, you can't look up anything in the Index!
7 internautes sur 8 ont trouvé ce commentaire utile 
HASH(0x92c8eba0) étoiles sur 5 Thorough 20 janvier 2001
Par Catherine O'Carroll - Publié sur
Format: Relié
From radish to ragout this book has just about everything. I have found a clear explanation of every culinary term I have looked-up. It is a pleasure to peruse, it is quite simply a lovely book to own.
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