Larousse Gastronomique

[KathyJ]

I was at the local used bookstore last night, trying to earn some store credit by turning in books, and they had a copy of this book for only $20 - I believe it was a 1977 edition.

I've heard that this is a great resource and reference book to have. Does anyone have a copy and do you use it???

Thanks....

-kathy

[jennyema]

Yes and Yes.

It's quite the definitive reference source. But unless you are really into cooking you may not need something that detailed.

[Chef_Jimmy]

great book, but not a "joy of cooking" type book. it is really in depth. I own it. $20 is great because it costs $80 new

[Haggis]

Useless for anything but traditional European cuisine though. I own the most recent revision and it doesn't pay much more than lip service to other cuisines.

[Swann]

Yes I have one and have had it for many, many years. I just read it occassionally. Would I buy one now? No there are better books on the mkt. Any Julia Child, Shirley Corriher, ?Oliver (a senior moment), etc. Really depends what type of cooking you do or plan to do. There are other very good reference books but as I said.... a senior moment.

[ironchef]

It's a great book for those with above average or greater culinary skill. It is not a good book for those whose skill level falls below that.

[auntdot]

Gosh, have had mine for some twenty years or so.

To me it is a great source of food information, and there are some fine recipes.

But it is not a recipe book.

Love to read it.

Enjoy.

[Robo410]

yes and yes and ditto all above, but I will not be without it, or my Joy o'Cookin'

[Chef_Jimmy]

I wouldn't suggest it for the everyday home cook, i used it studying classic technique in culinary school and it is great for that, but not a "cookbook"

[jennyema]

Originally Posted by Swann

Yes I have one and have had it for many, many years. I just read it occassionally. Would I buy one now? No there are better books on the mkt. Any Julia Child, Shirley Corriher, ?Oliver (a senior moment), etc. Really depends what type of cooking you do or plan to do. There are other very good reference books but as I said.... a senior moment.

I'm not sure you can compare LG to Cookwise or any of Julia or Jamie's books.

LG is a reference book organized as an encyclopedia with occasional recipes. It is, like others have suggested, more approriate for experienced cooks and "foodies." It's not a cookbook or a textbook on technique like The New Professional Chef.

Cookwise is a book about science and technique with lots of recipes in it. Julia's books and Jamie's books are cookbooks, focusing on recipes. Julia's address technique in greater detail.

IMO these are very different types of books. I love my LG and will eventually buy an updated edition, even though it's expensive.

A cheaper alternative as encyclopedias go is "The Food Lovers Dictionary."