New Larousse Gastronomique

by Hamlyn Publishing Group

"Larousse Gastronomique", the world's classic culinary reference book, is known 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 Montagne 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.

Genres: Cookbooks, Cooking, Food, Reference, Nonfiction, Culinary

1152 pages, Hardcover

First published October 5, 2009

About the author

Hamlyn is a UK publishing company founded by Paul Hamlyn in 1950 with an initial investment of £350. His desire was to create "fine books with the common touch" which remains the foundation of its commercial success. It is part of the Octopus Publishing Group, now owned by Hachette Livre.

Reviews

[Cory Macrae]

You can never mark this great book as "read" as you will drop back into it time and time again. Invaluable resource, a must for any decent and half serious cook.

[Nick · Rating 5 out of 5]

The cookery bible - essential reading, though it lends itself more to dipping in at random than cover-to-cover reading, due to it's huge size. But that's no bad thing.

[David Mitchell]

Fabulous reference to keep on the shelves.
Finished ... I don't think this is a book to be finished.

[Kate · Rating 5 out of 5]

What an amazing encyclopaedia of all things culinary. Amazing reference book for someone like me who is always keen to find out more about food , will be used often, once I build up the muscles to lift it!
I've marked it as read, but it will never be completed as it is so massive and so useful it will be referred to forever.

[Hayley Jones-Gill · Rating 5 out of 5]

A stunning book. Clear explanations.

[Daria · Rating 5 out of 5]

a must for any foodie :)

[Karina Al-mohsin · Rating 5 out of 5]

An inspiration for anybody

[Ultan Prendergast · Rating 5 out of 5]

Very French! I love it.

[Janice]

Constant reference book rather than being READ.