New Larousse Gastronomique by Hamlyn

  • Vegetable achar with lemon (Achard de légumes au citron)

    from Larousse Gastronomique Larousse Gastronomique by Larousse Editors

    • Categories: Chutneys, pickles & relishes; French; Vegan; Vegetarian
    • Ingredients: lemons; carrots; peppers; cucumbers; green beans; cabbage; cauliflower; fresh ginger; ground cayenne pepper; saffron
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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

  • Cream of barley soup (Crème d'orge)

    • blushresponse on February 17, 2025

      I have no idea how this dish was supposed to be. There's no references to this recipe (in English) anywhere on the Internet that I could find, but I tried my best. The broth cooked down too much so I added more. Included chopped up chicken thigh (from making the broth). I couldn't get the barley to go through a sieve so I used an immersion blender to smooth it out somewhat. It's a rustic "cream of"-type soup. Could use some crusty bread.

  • 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.

  • Couscous with vegetables

  • Eggs en cocotte with cream (Oeufs en cocotte à la crème)

    • blushresponse on February 02, 2025

      The first time I made this, I screwed up the water bath by not doing it until halfway through the recipe. Needed more time to cook, but strangely enough it was the best version I had. The second time, I did a water bath from the start and I still preferred the first whoopsies. I gave it a 5 because this is something I'll routinely come back to because the flavor of this dish is fantastic.

  • Chicken-liver flan Chavette (Flan de volaille Chavette)

    • RogerP on December 05, 2021

      I think the recipe is already rich enough without the scrambled eggs. Serve with a green salad.

  • 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.

  • 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.

  • Pieds et paquets de la pomme

    • Jardimc on July 05, 2022

      In the 1998 New American edition, this recipe is on p. 801, in the section Pied et Paquets.

  • 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.

  • Beef Stroganoff (Boeuf Stroganov)

    • valbe on October 22, 2024

      Beef marinates for 12 hours. Page: 1024 - New Larousse Gastronomique UK 2009 edition.

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Reviews about this book

  • ISBN 10 0564097438
  • ISBN 13 9780564097432
  • Published Oct 05 2009
  • Format Hardcover
  • Page Count 1,216
  • Language English
  • Edition UK ed.
  • Countries United Kingdom
  • Publisher Hamlyn

Publishers Text

Larousse Gastronomique is the world''s classic culinary reference book, with over 35,000 copies sold in the UK alone. Larousse is known and loved for its authoritative and comprehensive collection of recipes. Here it is brought up to date for 2009 in an attractive edition containing over 900 new colour and black and white photographs. All chapters have been read and edited by field specialists, and 85 biographies of chefs have been added. Entries have also been regrouped for increased accessibility.Originally created by Prosper Montagnè and published in 1938, this essential addition to any kitchen has withstood the test of time and become an invaluable source of information for every enthusiastic cook. Without the exaggeration and extravagant distractions of many of today''s cookery titles, New Larousse Gastronomique contains recipes, tips, cooking styles and origins for almost every dish in history.

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