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Larousse Gastronomique Recipe Collection: 'Meat, Poultry & Game', 'Fish & Seafood', 'Vegetables & Salads' & 'Desserts, Cakes and Pastries'
by: Prosper Montagne

Price: £65.65

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Used Price: £38.97
Third Party New Price: £65.65

Availability: Usually dispatched within 1-2 business days Binding: Hardcover
Dewey Decimal Number: 641
EAN: 9780600611585
ISBN: 0600611582
Label: Hamlyn
Manufacturer: Hamlyn
Number Of Items: 4
Number Of Pages: 1500
Publication Date: September 15, 2004
Publisher: Hamlyn
Studio: Hamlyn
Sales Rank: 177469

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Customer Reviews

Average Rating: out of 5 stars

Rating:

- Excellent reference materials for French cuisine and other European, less so for cuisines outside Europe
I have no doubt members of the editorial committee that oversaw this revision (2001) are talented people and some of the best in the culinary scene in France. It has a wealth of classic haute cuisine and not so haute like sole menuiere, and how to prepare elaborate pigeon dishes. Summaries for other non-French cuisines vary in quality: the section on British cuisine(s) is rather brief and Austrian pastry excellent. The section on non-European countries cuisines are poor and brief: much of Chinese cooking is not covered well, Korean cuisine doesn't make it, the section on New Zealand ignores the current convergence towards Pacific Rim cuisine and explosion of Mediterranean-style food products, and Mexico is merged with other Latin American ... Read More:

Rating:

- A feast of a book!
This is a gorgeous book - an absolute joy - and I wish I'd bought it years ago. (The price had always put me off but as far as I am concerned now, it is an investment - and had I known then what I know now, I would have bought fewer 'other' books and used the money saved to buy this one.) It is an absolute mine of information, and if you're interested in food, as I am (and you must be, or you wouldn't be reading this..), I am sure you will find yourself 'dipping' into this book constantly - it makes fascinating reading, and this version is beautifully presented. The pages are crammed with many tempting recipes - certainly, some of these are complicated and more suited to a professional chef, and perhaps this would not be the best choice for a ... Read More:

Rating:

- Excellent and comprehensive when it wants to be
Portrayed by some, including somewhat understandably the publishers, as 'the world's greatest cookery encyclopedia' this is a book which can justifiably try to claim that title. Whether it would win that title is debatable but it's certainly a strong candidate. It's excellent when it chooses to cover a subject but not comprehensive and not for the novice cook.

Cookery is just too large a subject to cover in a single volume so it's unreasonably to expect any single volume work to be encyclopedic so there are understandable gaps in Larousse's coverage of it's subject. This won't teach you how to cook from scratch, despite containing descriptions of many cooking techniques and recipes, but this is a reference work. This is the book you ... Read More:

Rating:

- mammoth
the larousse gastronomique is a mammoth encyclopedia, and it makes fascinating reading and drooling. there are recipes galore, entries on the cuisines of various countries, cooking techniques, ingredients, restauranteurs, leading chefs, and more.

(having said that, i couldn't find a single entry on seafood chowder.)

and for those with serial killer tendancies, this is the book hannibal lecture uses in his recipe for human brain (although i presume he adapted).

hours and hours of use in this book.

Rating:

- "Umm, what is he talking about"
So, you're in the kitchen planning (or heaven help you if you're mid way through cooking for) a dinner party and you look at the Celeb Chef's guidance and ask to the heavens "what is he on about". This is where Larousse comes in. This is not a cookery book by itself, it is a manual to food and drink of a kind that has no competitor. You need to know what an obscure ingredient is, and what you can replace it with if you can't trace it? Look in Larousse. You've got one of those complicated Rick Stein books and he's telling you prepare your vegetables à la Ménagère, and after you've scratched your head for a bit, you reach for Larousse and there you are. This book is amazing, but will not go into the finer details of all food stuffs as this is not ... Read More:

Books : Larousse Gastronomique Recipe Collection: 'Meat, Poultry & Game', 'Fish & Seafood', 'Vegetables & Salads' & 'Desserts, Cakes and Pastries'