• 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

• 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.

• 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.

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