This book is great for the beginner or novice. It is loaded with every dish you could ever imagine. There are over 8,500 recipes and 1000 illustrations. It also tells how to cure, treat and preserve meat. You will find info on the history of food and the diet and nutrition of food. The book has been translated into English. You will find this book in every top-notch restaurant. Serious chef's use it as a reference tool but, that does not mean the home cook will not benefit from it, too. When looking for this book, try to find the 1961 version. It is the best. Happy cooking!
I used to have the more modern version of the Larousse from the 1980's and it was illustrated in color and updated a bit from the 1961 version. I was a little disappointed in the black and white, sparse illustrations. I do like vintage books and it is a nice book to have in a collection. It will be a good read if you like cookbook type reading like I do. I will still probably buy a more up to date edition though.
This is the definitive tome dealing with everything the French have ever thought to do with food.An indispensible reference for any culinary student or consumer of continental cuisine.Exploring this book fully could take a lifetime.
One of the most informative books on cooking/cooking terms EVER. I highly recommend this for anyone who enjoys cooking.
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