Larousse Gastronomique: The World's Greatest Culinary Encyclopedia

Front Cover
Clarkson Potter, 2001 - Cooking - 1350 pages
30 Reviews
Since its first publication in 1938, Larousse 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.

The new edition, the first since 1988, expands the book's scope from classic continental cuisine to include the contemporary global table, appealing to a whole new audience of internationally conscious cooks. 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.

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.

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A cooking reference I find indispensable. - Goodreads
The recipes have all been a success so far. - Goodreads
Excellent reference book. - Goodreads
A solid reference book. - Goodreads
... but even still, I believe in paper reference. - Goodreads

Review: Larousse Gastronomique: The World's Greatest Culinary Encyclopedia

User Review  - Peter Jakobsen - Goodreads

Although I embrace cuisine as a necessary element of culture, I have hitherto been rather an ignoramus in the field. Not any more. This Christmas treasure, a gift from good (culinary) friends, was ... Read full review

Review: Larousse Gastronomique: The World's Greatest Culinary Encyclopedia

User Review  - Ann-louise Beaumont - Goodreads

I have the 1976 version and have used it on several occasions. It is also a fascinating read, particularly about French culinary history. Read full review

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About the author (2001)

Librairie Larousse's Gastronomic Committee includes scores of writers, researchers, editors, photographers, illustrators, and translators who make Larousse Gastronomique the world's most authoritative culinary reference book. The committee's president is world-renowned chef and author Jo'l Robuchon. The author of the first edition of Larousse Gastronomique, published in 1938, was French chef Prosper Montagné (1865—1948).

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