Enhanced descriptions from Syndetics:

Larousse Gastronomique has been the foremost resource of culinary knowledge since its initial publication in 1938. Long revered for its encyclopedic entries on everything from cooking techniques, ingredients, and recipes to equipment, food histories, and culinary biographies, it is the one book every professional chef and avid home cook must have on his or her kitchen shelf. In fact, Julia Child once wrote, "If I were allowed only one reference book in my library, Larousse Gastronomique would be it, without question."

The culinary landscape has changed dramatically in the last decade, prompting a complete revision of this classic work. Larousse Gastronomique has now been updated to add the latest advancements that have forever changed the way we cook, including modern technological methods, such as sous-vide cooking and molecular gastronomy. All-new color ingredient-identification photographs give this edition a fresh, elegant look. And for the first time, Larousse features more than 400 reportage photos-candid images of upscale restaurants from around the world-that give behind-the-scenes access into the kitchens where the finest food is created. Dozens of new biographies of people who have made significant contributions to the food world debut in this revision, including such luminaries as Ferran Adrià, Daniel Boulud, Alice Waters, Gaston Lenôtre, Thomas Keller, James Beard, and Julia Child.

With entries arranged in encyclopedic fashion, Larousse Gastronomique is not only incredibly user-friendly, but it is also a fantastic read for anyone who loves food. Skip from Roasting to Robert (a classic French sauce), and then to Robiola (the Italian cheese); or go from Sake to Salad-with dozens of recipes-and on to Salamander, a type of oven used in professional kitchens for caramelizing (and named after the legendary fire-resistant animal). An index at the end of the book of all 3,800 recipes for cuisines from around the world makes it easy to find a myriad of preparations for any ingredient (eggs or chicken, for example) or type of dish (such as cakes or sauces).

The unparalleled depth and breadth of information-from the traditional to the cutting-edge-make this newest edition of Larousse Gastronomique indispensable for every cook.

Excerpt provided by Syndetics

Preface Larousse Gastronomique is the world's most famous culinary reference book. It covers every aspect of cookery: the history and traditions of foods and eating; biographies of important chefs and people who have made an impact on the world of gastronomy; cooking terms; culinary techniques, such as filleting fish and making beurre blanc; advice on how to store and use ingredients; and over 3,800 classic recipes. A monumental work, Larousse Gastronomique was the vision of Prosper Montagné, a French chef who was responsible for the first edition published in Paris in 1938. His aims were to provide an overview of 20th-century gastronomy and its history as well as a source of reference on the more practical aspects of cookery. Twenty-three years later the first English edition was published and it immediately became the culinary bible of chefs, cooks and food aficionados. This new English edition brings the book into the 21st century. It features over 90 new biographies of great chefs from all over the world who have made their mark on their era, including Juan Mari Arzak,"Feran Adrià, Heston Blumenthal,Thomas Keller, Michel Roux and Gordon Ramsay. There is an emphasis on techniques that have influenced contemporary cuisine: so alongside simmering, braising, roasting and baking there is induction or plancha cooking and chemical techniques such as using liquid nitrogen and creating foams with the aid of a siphon. There are also new articles on ingredients that are widely used today, like cactus, eddo, haloumi, potimarron and tonka beans, and there are delicious new recipes, such as Turnip Ravioli with Yuzu and Tea Jelly, Verrines Provençals, Tuna Tataki and Chocolate Avocado Soufflés. Finally, this edition has a stylish new look, including over 800 illustrations of ingredients to aid identification and over 400 beautiful photographs that offer an insight into the daily running of a professional kitchen. For the work of updating, a French committee, under the chairmanship of Joël Robuchon, brought together chefs, writers and lovers of good food. During its many meetings, the committee scrutinized the additions to the French edition, taking into account modern trends in cooking. From the finished work, new entries and recipes were then selected and translated for the English edition. What emerges from reading a book of this size and importance is that the world of food and cooking is constantly developing and progressing, without forsaking its roots. Mayonnaise, vinaigrette and hollandaise sauce have not been pushed aside to make way for emulsions, mousses and jellies. Instead, this book celebrates both tradition and innovation and reveals how cuisine is evolving on a daily basis. Larousse Gastronomique brings together a unique combination of history, theory and practice. Whether your interest is in the great traditions of French cuisine or modern international cooking, you will find definitions and facts supported by practical information and recipes. This is the ultimate reference book for professionals and enthusiasts. Excerpted from Larousse Gastronomique: The World's Greatest Culinary Encyclopedia, Completely Revised and Updated by Librairie Librairie Larousse All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.

Reviews provided by Syndetics

Booklist Review

Larousse Gastronomique is a classic reference source. First published in 1938, it concentrated on traditional French cooking. This completely revised and updated edition recognizes the many changes that have occurred in the culinary world. It has a broader focus, with information about foods, culinary techniques, and chefs from across the globe. The alphabetical entries range in length from a few sentences to several pages. They cover types of food (Apples, Locusts); cooking techniques (Braising, Grilling); famous chefs (Auguste Escoffier, Alice Waters); culinary jobs (Maître d'hôtel, Sommelier); countries (China, Greece); and tools of the trade (Knife, Saucepan). Flashy new culinary techniques such as écume and molecular gastronomy are covered, too. The book contains more than 3,800 recipes attached to related articles 15 apple recipes, 8 ways to prepare eel, and 2 versions of cassoulet, to name a few. Also in this edition are color photographs of ingredients so that users can see varieties of spices, fruits, and vegetables as well as cooking techniques such as opening a scallop or stuffing fish or poultry. Some 400 candid black-and-white photographs of restaurants from all over the world depict the daily work in the kitchens. General and recipe indexes make it easy for users to find what they need. This is an essential resource for most library reference collections as well as a wonderful book to browse.--Bibel, Barbara Copyright 2010 Booklist

Author notes provided by Syndetics

Librairie Larousse's Gastronomic Committee includes scores of writers, researchers, editors, photographers, illustrators, and translators who make Larousse Gastronomique the world's most authoritative culinary reference book. The committee's president is world-renowned chef and author Jo'l Robuchon. The author of the first edition of Larousse Gastronomique , published in 1938, was French chef Prosper Montagné (1865--1948).