Larousse Gastronomique (Revised and Updated): The World's Greatest Culinary Encyclopedia, Completely Revised and Updated by Larousse Editors

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Notes about this book

  • Klg213 on July 05, 2020

    rezpeni: This version was Published Aug 20 1988. I have the more recent one too, 2009 ed. Does anyone know if the recipes have changed at all?

  • L.Nightshade on January 24, 2012

    My edition is 1961! I cannot find some of the recipes that are in the EYB index anywhere in the book. It must have changed over the years.

  • rezpeni on March 29, 2011

    Which version of Larousse is this? It does not match the cover of the most recent 2009 edition. I think there have been four editions. http://en.wikipedia.org/wiki/Larousse_Gastronomique

  • nomadchowwoman on January 07, 2010

    The encyclopedia of classic French cuisine, a must-have reference book for my collection. (My husband gave me this years ago, when he was wooing me, and it helped win my heart.)

Notes about Recipes in this book

  • Sorrel omelette (Omelette à l'oseille)

    • ellabee on March 01, 2015

      p. 395, bottom right. Either incorporate lightly sauteed chiffonade of sorrel into the beaten eggs before cooking, or make a sauce of them bound with cream and dress the omelet with it. Chose the latter, and added a bit of grated Parmesan to the omelet as it firmed. Flavor of sauce seemed to deepen after a while, so next time made it a half-hour or so ahead and it was even better. The color and taste of spring while the snow and ice slooooowly melt.

  • Flaugnarde

    • lbarmuta on August 27, 2018

      I’m not sure the quantities are quite right: it took about 1.5 h to solidify. Next time I’d halve the milk to get it to cook in the allotted time. Tasty alternative to clafoutis!

  • Sea bream with preserved lemon (Daurade au citron confit)

    • eeeve on November 30, 2014

      What a tasty way to prepare this fish - it looks great when it comes out of the oven, is really simple and quick to do, and not even very expensive. A real winner.

  • Lemon sorbet (Sorbet au citron)

    • Applepie24 on February 15, 2015

      This recipe requires you to make a syrup first, and then 2hours of infusion time before freezing time is added.

  • Cherries in brandy (Cerises à l'eau-de-vie)

    • sosayi on January 26, 2018

      Finally tried the brandied cherries that I put up over the summer. Delicious! Will definitely be making these every year. Minimal effort (heat brandy with sugar and pour over cherries and wait a few months essentially) with high pay off.

  • Caribbean chicken with pineapple and rum (Poulet Créole à l'ananas et au rhum)

    • Pamsy on May 31, 2019

      I've had this book for over 15 years and this is the first recipe I've cooked from it! I suspect I'm not alone in seeing it as a reference book rather than a recipe book. I made a few changes, didn't brown the chicken (always find that incredibly fiddly) just scattered 2 raw onions into the casserole and sat the bird on top. Added all the other ingredients and the rum but didn't set it alight and cooked for 1hr 30mins. This made it a really easy dish. Very tasty and juicy. Served with a Veg Rice Pilaf.

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Reviews about this book

  • ISBN 10 0307464911
  • ISBN 13 9780307464910
  • Published Oct 13 2009
  • Format Hardcover
  • Page Count 1,216
  • Language English
  • Countries United States
  • Publisher Crown Publishers Inc.

Publishers Text

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, Laroussefeatures 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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