Learn to COOK - Larousse Gastronomique Recipe Collection
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List Price: $60.00
Our Price: $42.00
Your Save: $ 18.00 ( 30% )
Availability: Usually ships in 24 hours
Manufacturer: Clarkson Potter
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Average Customer Rating:   
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Binding: Hardcover
Dewey Decimal Number: 641
EAN: 9780307336033
ISBN: 0307336034
Label: Clarkson Potter
Manufacturer: Clarkson Potter
Number Of Items: 1
Number Of Pages: 1536
Publication Date: 2006-03-28
Publisher: Clarkson Potter
Release Date: 2006-03-28
Studio: Clarkson Potter
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Editorial Reviews:
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Since its original publication in 1938, Larousse Gastronomique has withstood the test of time and trend to remain the world’s most authoritative culinary reference book.
Generations of serious cooks have turned to it for guidance that encompasses every fashion and taste, making its comprehensive collection of 2,500 classic recipes an indispensable resource. Recently updated, every one of these recipes has now been organized into four compact volumes to create a convenient and essential addition to every cook’s library.
The Larousse Gastronomique Recipe Collection includes:
•Classic meat, poultry, and game recipes, from Boeuf Bourguignon and Osso Bucco à la Milanaise to Glazed Spare Ribs and Chicken Jambalaya
•Quintessential fish and seafood dishes, including Lobster Thermidor, Salmon Koulibiac, Pike Quenelles Mousseline, and Grilled Shad with Sorrel
•Landmark vegetable and salad recipes, such as Asparagus Mousse, Gratin Dauphinois, Mushroom Duxelles, and Corn Fritters
•Timeless desserts, cakes, and pastries, from Charlotte à la Chantilly and Black Forest Gâteau to Passion Fruit Sorbet and Danish Cherry Flan
Each volume of the Larousse Gastronomique Recipe Collection also includes recipes for basic pastries, condiments, garnishes, sauces, and more, turning this collection into a complete course in kitchen classics.
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Spotlight customer reviews:
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Customer Rating:
Summary: Overpriced paperbacks in a self-destructing slip case, not hardback.
Comment: As another reviewer has noted, "this book is listed as a "hardcover" edition. This collection, in point of fact, consists of 4 paperbound books with a cardboard slipcover." To that, I can add that the cardboard slipcase is incredibly cheaply made. My set arrived with the slipcase torn apart on several edges. It was not damaged, but simply torn by the stress of being moved about with books inside it.
That said, it is a very good, if overpriced, resource for serious cooks. It and its companion encyclopedia (which is actually hardback) are great for cooking or just getting ideas.
I would give it more stars if the recipes were printed in the traditional English-speaking format, making them easier to evaluate, choose and use. Also, it is upsetting to pay so much for paperbacks, which are unlikely to last very long.
In answer to Amazon's question in their guidelines, "What would you have wanted to know before you purchased the product?", I would say, I would have wanted to know that these were paperbacks, not hard bound as stated.
With decent editing and durable binding, I would give 4 or 5 stars.
Customer Rating:
Summary: Anne from North Carolina
Comment: Timeless! A brilliantly crafted book. This is truly a must for any ones kitchen.
Customer Rating:
Summary: Larousse Gastronomique Recipe Collection
Comment: Recipes are great, the setout is logical and easy to index. Very disappointed in the presentation. The books are advertised as hardcover but that is just the surround, the books themselves are low quality paperbacks.
Customer Rating:
Summary: very nice
Comment: Very resourceful and extensive information. I was surprised at the size of the book(larger that I anticipated).
Customer Rating:
Summary: Great for both profesionals and home cooks
Comment: This IS the reference "Bible, Koran, etc" for chefs worldwide and is a must for those whom either like to cook or love collecting cookbooks.
For those who cant seem to master or understand the following, "There are no cross references to where the recipe for a flan case appears (which it doesn't as far as I could find) and the instructions to saute in "hot butter" are useless." I have but 2 answers for you;
1. Have you ever heard of a pate brisee?
2. If you do not understand what hot butter is, then please do us all a favor and stay out of the kitchen.
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