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Title: Larousse Gastronomique by Prosper Montagne, Larousse Gastronomique ISBN: 0-609-60971-8 Publisher: Clarkson Potter Pub. Date: 02 October, 2001 Format: Hardcover Volumes: 1 List Price(USD): $75.00 |
Average Customer Rating: 4.84 (19 reviews)
Rating: 5
Summary: A Must Have
Comment: Larousse Gastronomique is a must have for any serious cook or for anyone who would just like to know more about the food that they eat. Whether the reader is looking for information about something exotic or commonplace, it's all there. Larousse Gastronomique will provide the reader with a better understanding of the ingredients, techniques, "hows" and "whys" involved in every recipe. I highly recommend reading it from cover to cover. It will serve as an invaluable reference for any cook for many years to come.
Rating: 5
Summary: Everyone who cooks should own this!!
Comment: This book was recommended to me by my brother, an executive chef in Florida. He was absolutely right!! This is a beautiful book full of well organized information on ingredients, techniques, recipes, theory, etc. It is not completely inclusive as it is focused on the French culinary style, but it is fascinating and fun to browse, research and just plain discover! This is a staple for most professional chefs according to my brother. It is a book that will not stay on a shelf but will stay in a handy place because it will be in frequent use. Even if you are "just" a novice cook or home cook this is a wonderful book to own. Just having it around makes you feel like a more accomplished cook and it may inspire you to stretch your talents and grow!!
Rating: 5
Summary: Exhaustive and user-friendly
Comment: Did you ever sit with a dictionary and just randomly thumb through the entries? That technique is perfect for making your way through Larousse. It's a spectular compendium of European food and gastronomy, from absinthe to zabaglione. The "completely revised and updated" edition also includes an impressive amount of information on African, Asian and New World culinary topics. Ingredients, techniques, specific dishes, biographical sketches and geographical regions are all covered here. There are a few well-placed color photographs and illustrations throughout the book that enhance it beautifully, as well.
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Title: The Professional Chef, Seventh Edition by Culinary Institute of America ISBN: 0471382574 Publisher: John Wiley & Sons Pub. Date: 05 September, 2001 List Price(USD): $70.00 |
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Title: Escoffier : The Complete Guide to the Art of Modern Cookery by H. L. Cracknell, R. J. Kaufmann ISBN: 0471290165 Publisher: John Wiley & Sons Pub. Date: 01 June, 1983 List Price(USD): $70.00 |
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Title: Culinary Artistry by Andrew Dornenburg, Karen Page ISBN: 0471287857 Publisher: John Wiley & Sons Pub. Date: 21 October, 1996 List Price(USD): $29.95 |
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Title: The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition by Bo Friberg ISBN: 0471359254 Publisher: John Wiley & Sons Pub. Date: 22 February, 2002 List Price(USD): $65.00 |
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Title: Le Repertoire De LA Cuisine by Louis Saulnier ISBN: 0812051084 Publisher: Barrons Educational Series Pub. Date: December, 1977 List Price(USD): $18.95 |
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