Larousse Gastronomique: The World's Greatest Culinary Encyclopedia, Completely Revised and Updated,   ISBN:9780307464910

Customer Rating: 

I have an older version of this tome, published in 1961, and I find that one so much more reader-friendly. There are many French anecdotes and poems in the older version which are missing from the present one. I guess I'm just struggling to get used to it, as I use it as a resource for several books I am writing. But, thanks for asking. Carole Bumpus

Customer Rating: 

In essence, this volume is an attempt to define French cuisine, French gastronomy, French cooking, and French food. Yes, now you can find the molecular gastronomy influence (look up nitrogen, liquid in this encyclopedia), and you can find ingredients sneaking in from each corner of the Earth, Pacific Island taro, South American tanko beans, and New Zealand spinach. Mole Poblano shows up and there's a turkey mole recipe. French cooking is not just the old cordon bleu, but the vocabulary of that sort of cooking, seasonal and fresh, elaborate preparations of few ingredients is the basis for this. The exquisite souffle section confirms that. Or turn to the basic cooking process/item of panada: seven recipes for the basic repertoire.

Each edition of the book has gotten larger, covering still "French" cooking but it's that subject which is getting larger. Larousse discusses the rodent, informing us that in 1870 Paris (under seige) rats were sold for 10-15 sous, and it discusses wine production in the United States. There's something for everyone who is interested in food.

Since the book is expensive, it's worth noting that most anyone who wants to save some money could sensibly consider the recent editions from 2001 or 2005, and if one is interested in the classic form of French cooking then the 1961 (first English translation) is also worth considering. Just don't complain about the use of butter or lard in the recipes.

Customer Rating: 

This book is a tell all about all foods and a must for those who love to cook but dont know everything about it. Its a dictionary of foods and has the best photos ever. A must have.

Customer Rating: 

This a a reference A to Z book on world food, but still overweighted on French cuisine. The earlier editions had even more of a French focus and I would imagine that future editions will be even more balanced. I find this edition superior to the 1961 edition, which was 95% focused on French food. The current editions contain much fewer receipes than the 1961 edition, but you don't buy this book for recipes. You buy it for A to Z entries. I can really recommend this book for French cuisine (more modern coverage) and other cuisines (no competition with previous editions).

An alternative is Davidson's "Oxford Companion to Food". That book is more quirky since it is the work of one person. Both are good, but I would consider the current book as a better general reference.