This new edition of "Larousse Gastronomique" has been totally rewritten and expanded by Robert J. courtine, the gastronomy editor of France's "Le Monde, " to reflect contemporary sensibility. There are now many more wine entries (all major wine-producing countries are covered) and there is a much greater emphasis on international cuisines. For ...Read MoreThis new edition of "Larousse Gastronomique" has been totally rewritten and expanded by Robert J. courtine, the gastronomy editor of France's "Le Monde, " to reflect contemporary sensibility. There are now many more wine entries (all major wine-producing countries are covered) and there is a much greater emphasis on international cuisines. For example, "Larousse" now has extensive sections on Chinese and Japanese cooking, as well as recipes for such American regional dishes as banana splits. Also included are sections on new culinary applicances such as the microwave oven and the food processor and the latest in nutritional information. The illustrations have been completely redone and, for the first time, "Laroussee Gastronomique" is now fully in color.Read Less
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Acceptable. 1988 edition, slightly unsquare spine, minor wear on corners, scuff marks and minor wear on dust jacket, light discoloration on edge of pages, name on frotn inside cover and first blank page Used-Acceptable.
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Very good. Hardcover. Has minor wear and/or markings. SKU: 9780517570326-3-0-3 Orders ship the same or next business day. Expedited shipping within U.S. will arrive in 3-5 days. Hassle free 14 day return policy. Contact Customer Service for questions. ISBN: 9780517570326.
Have planned to purchase this book for years. I have coveted a copy owned by a friend. The price was right and the condition of the book is excellent.
Dec 17, 2009
Wonderful, fabulous Book
I was thrilled when I received this book and it was in excellent condition. The pages have everything you want to know about cooking, cooking terms, menus, recipes, and items that you wouldn't normally find in the common grocery store. It would take many years to cook everything that is included in this encyclopedia of cooking. So very happy I made this my choice.
Oct 22, 2009
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Mar 25, 2009
The Ultimate Reference
Larousse Gastronomique is the definitive reference work for chefs and cooks interested in the classic European traditions, and presents an exhaustive range of information on its subjects.
This is an ultimate resource, covering two or three hundred years in the history of food, complete with recipes of even the most absurd old-fashioned dishes. There are art reproductions, stories of the great chefs, detailed analysis of every ingredient and dish; and recent editions include a great deal of world cuisine information too.
It is endlessly fascinating - just flip it open and you will be absorbed. I have just opened it to ?Honey? - Larousse tells me the amounts of water and sugar it contains, the varieties of imported honeys, how color is determined by the source flowers; how in ancient times honey was a symbol of wealth and happiness, used as both food and offering; how the Romans used it as a confectionary and condiment with a variety of foodstuffs, including pork with honey, mead, gingerbread; how to make grog; how it is a replacement for saltpetre in pickling brine; and so on - just to give an idea of its range.
This is a must-have on any foodie?s bookshelf, and of course thoroughly recommended.
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