Larousse Gastronomique
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Book Reviews of Larousse Gastronomique
Book Review: Fantastic
Summary: 4 Stars
Larousse Gastronomique explains in a readable way all there is to know about the language used in western Eurocentric cooking. It does this task masterfully with clear language and a complete list of all that is valuable. There are some modern updates and references that include some American and Asian terms, but outside of France and Europe the information is less detailed and accurate. As a pet peeve it fails to be accurate on any subject surrounding beer at all, but as I said that is a pet peeve that wont bother most readers. All in all I have spent hours reading and learning from this volume and anyone with a strong interest in what goes into their mouth should too.
Book Review: Encyclopedic work of Gastronomy
Summary: 4 Stars
This book covers literally everything from A-Z in the
known Gastronomic universe, and it's strength is in its
coverage of European cuisine (esp Frech-centric foods and
food custome). I prefer the out-of-print classic editions
that stuck more to the original scope: French-centric cuisine.
The only problem with the current edition is that it
tries to be all encompassing. This is a mistake, because
it can never have the same near-flawless coverage of, for
example, Aussie cuisine that it had for French cuisine.
Even with its very minor shortcomings, the LG is well worth the price.
Book Review: Not Too Useful
Summary: 2 Stars
It seems like this is mostly a dictionary of dish titles with descriptions of what they consist of. It is neither an encyclopedic reference to ingredients, techniques, or styles nor a catalog of recipes. Much of the cuisine is impractical for the home, and most of the rest is too old fashioned for professionals that work in a competitive and trendy environment. I use Joy of Cooking extensively at home and was looking for more base knowledge like that found in the introduction to sections and the know your ingredients parts. Larousse is very encompassing but appears also to be very cursory. It makes a great source for obscure trivia.Book Review: GREAT GIFT FOR A GOURMET COOK
Summary: 5 Stars
I purchased this book for my daughter at her request. As I am always amazed at her cooking talents, I did not hesitate, as it was a Christmas present. I thought I could purchase it at my local Border's store when they held a grand opening for less than Amazon, boy, was I mistaken! She absolutely loves this book and every time I visit she has learned a new fact, receipe or some very odd ingredient that she is determined to try. She would recommend this book for anyone, great gourmet chef or just a beginner. It really helps when you are looking at receipes from any of the magazines and have never heard of several of the ingredients.Book Review: Exhaustive and user-friendly
Summary: 5 Stars
Did you ever sit with a dictionary and just randomly thumb through the entries? That technique is perfect for making your way through Larousse. It's a spectular compendium of European food and gastronomy, from absinthe to zabaglione. The "completely revised and updated" edition also includes an impressive amount of information on African, Asian and New World culinary topics. Ingredients, techniques, specific dishes, biographical sketches and geographical regions are all covered here. There are a few well-placed color photographs and illustrations throughout the book that enhance it beautifully, as well.