Larousse Gastronomique Hardcover – December 12, 1988

I read about this book while in culinary school. It was part of the program - history - where I found out about it. I have since used it numerous times in the culinary field when I needed to find information on something. It is very similar to an encyclopedia and has great information!!! I highly recommend to anyone in the business!!!

If you're into gourmet cooking this book is a must!

Came fast exactly as described

Perfect classic addition

I really hate to give this book any less than 5 stars. It is a great book. Almost any food you wish to find out about is here. As other reviewers have stated this is an encyclopedia of many foods of the world based on French cuisine. Everything in here has an english name and a french one. The pictures in here are beautifully laid out. There are step by step photos for several of the recipes and an actual photo of several of the finished pieces. There are also pictures of the famous gourmands of France, hence the encyclopedia part. It is not a book of recipes with photos of the finished results. It does contain a ton of culinary info and I have had my nose buried in it since it arrived.I teetered on the three and four star for some time because the book does have its upsets. For this first American edition, you would think they would put an index in in English. No such luck. And one could hardley call it an index, although the book is in alphabetical order. The index consists of the recipes, in French, in alphabetical order. There is no sectioning of the recipes by ingredient, ie. Pork, beef, onions, etc. or by type ie. Desserts, fruit, Stocks, etc. Highly dissapointed. I'd have to memorize the entire book if I want to make a dessert with a filling. Not helpful with a book of this size. Also, there could have been a few more recipes for some of the foodstuffs they mention. It is a food encyclopedia after all.Although this book has it upsets, I still recommend this version for beginners, such as myself. I know there are those of you who are searching for these books and I would not throw this one off entirely. It is still more than useful, especially when wanting to know how to cook delicate meats such as fillets Mingnon, which I have and it came out wonderfully. The instructions are quick a and pretty easy to understand, not much talk at all.Great for beginners... I'm still going to look into getting an up to date one with a better index. Enjoy!

excellent quality for the price. thank you.

The book arrived without a cover as shown in the picture. This is going to be a gift and I'm stuck with it at this point.

Fantastic book. Has all the bells and whistles. A fully comprehensive foundation to the culinary world. This will help any chef at any level achieve culinary awareness of the ground level basics on cooking.