Larousse Gastronomique - Prosper Montagne Reviews

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Summary

"First published in 1938 and last revised in 1988, Larousse Gastronomique one of the culinary world's most familiar reference sources has been updated again with a sleek, stylish look for a new generation of cooks. The encyclopedia continues to retain its focus on the classic continental culinary tradition, but this new edition acknowledges the growing importance of other cuisines by including, for the first time, entries on American cooking and by offering more information on terms, ingredients, and dishes from other parts of the world. Larousse does overlap with The Oxford Companion to Food (LJ 10/15/99), a recent addition to the culinary reference shelves, in that both works cover ingredients, dishes, famous persons, and cooking techniques. However, even when the same topics are covered, such as chocolate or lemons, there is enough difference that libraries will want to have both. Larousse will probably be the first choice of cooks who need information on culinary terms and cooking techniques, and, unlike Oxford, it contains more than 3500 recipes and an array of gorgeous color photographs. An indispensable part of any culinary reference collection, this is highly recommended for all libraries."
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Larousse Gastronomique - Prosper Montagne
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Latest Reviews

★★★★☆
Larousse Gastronomique - Prosper Montagne

“An essential tool for more advanced cooks”

Written on: 03/10/2012 by reviewkitten (295 reviews written)

I have been cooking since a child and have relied upon the knowledge I gained from my family, school and recipe books. Last Christmas I was given Larousse Gastronomique as a gift. It is a very heavy book with lots of information about techiques, food products and the history of dishes making it a great tool to consult when I am attempting something new like French pastry making. Like my other well loved source book (my battered old Dairy Diary from 1996) this has been a great help in… Read Full Review

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★★★☆☆
Larousse Gastronomique - Prosper Montagne

“Could be better”

Written on: 11/12/2011 by Lyndawithay (1 review written)

This book is most perplexing and disappointing. 1. The very first word that I looked up in it was not there. I wanted to know more about a very simple thing - 'curdling'. Why does the mixture curdle when you add eggs to butter and sugar? Why is this a process to avoid and what do you do to prevent it? No mention in this book. 2. Next I wanted to know the differences between sultanas, raisins and currants. Why do cake recipes list a certain amount of sultanas and a certain amount of… Read Full Review

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★★★★☆
Larousse Gastronomique - Prosper Montagne

“Larouse Gastronomique is a must for any serious cook's...”

Written on: 06/03/2006 by babrahams (130 reviews written)

Larouse Gastronomique is a must for any serious cook's collection! You can't be called a serious cook until you have this.

What can I say about it? If it is not in this book, it simply does not exist! A real classic! From every kind of fish to any imaginable dish you may have come across on your travels - they are all in there.

Half of it is an encyclopedia, which tells you the origin of an item, how it is best cooked, where it is raised, grown, and caught etc. The second part is for the… Read Full Review

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★★★★★
Larousse Gastronomique - Prosper Montagne

“Prosper Montagne Larousse Gastronomique: The World's...”

Written on: 16/02/2005 by bubblemachine (13 reviews written)

Prosper Montagne Larousse Gastronomique: The World's Greatest Cookery Encyclopaedia is more for the enthusiastic cook rather than the beginner. This well-illustrated cooking encyclopaedia contains many illustrations, charts and maps and details almost every style of cooking that has ever existed. It also contains information on how nutrition has developed to what it is today and which kitchen appliances will work best for different recipes. A big and beautiful book. Recommended… Read Full Review

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