Larousse Gastronomique with the Assistance of the Gastronomic Committee, President Joel Robuchon - AnonLondon: Ted Smart, 2001, Hardback in Dust Wrapper.
Condition: Very Good — in Very Good Dust Wrapper. Slip case in lovely condition as well.
Contains: Ribbon markers ; Colour photographs; 2-column text;
From the cover: “Larousse Gastronomique is the world’s most famous culinary reference book. A monumental work, it was the vision of Prosper Montagne, a French chef who was responsible for the first edition published in Paris in 1938. His aims were to provide an overview of 20th-century gastronomy and its history as well as a source of reference on the more practical aspects of cookery. Twenty-three years later the first English edition was published and it immediately became the culinary bible of chefs, cooks and food aficionados.
This new edition reflects the culinary revolution of the closing decades of the 20th century. Social and cultural changes, together with advances in science and technology, have dramatically influenced our ideas on food, the way we cook and how we eat. Today there is a new understanding of culinary balance: lightness counters richness, simplicity tempers complexity. There is a renewed appreciation and sophistication in the approach to food.
This revised and updated edition of Larousse Gastronomique captures the essence of gastronomy as it is now, in the context of the styles and skills of previous generations. It sets out global information, with respect for different culinary cultures, and it continues to pursue the quest for quality.
The ultimate reference book for professionals and enthusiasts, it brings together a unique combination of history, theory and practice. Background information is supported by practical explanations and recipes and food facts are complemented by an overview of the wines of the world. The stylish layout and food photography complement the content, making the book easy to use and a joy to read. Everyone who is interested in fine cooking and good eating will find it an irresistible and essential source of knowledge and pleasure.”