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Summary: Spanish
Review: I would laike to know if you have this book in Spanish, please let me know I really want to buy it. Thanks, Ruth
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Summary: Question ?
Review: I would like to kwon if you have this book in French, but I don't know where I have information about this?thank's
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Summary: Blows all other 'cookbooks' out of the water
Review: If you can only have one cookbook, this should be it. Amazing. Thrilling. Inspiring. Just take the "American" recipies with a grain of salt. They were collected when pineapple in mashed potatoes was haute cuisine. If you can cook, you can make everything in the book. If you can't, you will learn. The best resource ever. You will never hear whines of "<insert any food> again?"
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Summary: Great reference
Review: Mixture of encylopedia, cook book and dictionary. Great book as a companion to other cook books.
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Summary: An Encyclopedia of cooking. History and treatise.
Review: One of the most coomprehensive and entertainig books about cooking. It is a "study book", but every time you read it you will have to force yourselves to leave it. Professional or Amateur this source of information is absolutelly fantastic.
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Summary: Disappointing
Review: This book is a real disappointment.For one thing,though it contains a whole lot of information and many recipes the presentation is very poor ,cluttered and not easily palatable. Also as a christian,I am distessed by the fact that some recipes contain the use of blood as an ingredient in spite of God's clear command to man not to consume blood. The book is clearly not worth having in your food library.
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Summary: Larousse Gastronomique is the culanaire's bible.
Review: This book is an absolute must for those who are serious about cooking. I can't think of a more complete work, nor have I seen a reference book that encompasses such a broad span of categories. Escoffier would be both jealous and proud at once. IF YOU INVEST IN THIS WORK, DO NOT LEND IT OUT TO ANYONE, NOT EVEN YOUR CLOSEST FRIEND OR RELATIVE!!!
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Summary: Essential Book for Anyone Interested in Food
Review: This book is essential for anyone interested in food. Here you will find the history of food, you will learn what to do with the seasonal vegetable you picked up at the grocer, and you will discover what are the regoinal specalities of the area you are traveling to. Whenever I come across an ingridient I haven't used before, I always open the Larousse Gastronomique to learn about it: how to use it, how to store it, what else can I do with it. From this encyclopedia of food one may also learn about how classic dishes came to be, and when did restaurants start existing. Some entries are devoted to important people, such as Fauchon and Escoffier. Anyone interested in cooking, eating, or both, will treasure this book - or should I say, treasure this treasure. My only reservation - the book is very Franco-centered.
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Summary: a must for proffesionals and apprentices alike
Review: This book was given to me as a gift from my wife, it is one of my very favorite books. I'm a professional chef with 18 years expirience. I have always had this book close to me as a final authority on 1000's of recipies and terminology. Over the years I've had many apprentice cooks who have gone on to become great chefs in fine kitchens, many times, when asked questions on a huge variety of food related topics and classic dishes I would always say LOOK IT UP IN THE LAROUSE!!!!
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Summary: Don't loan this to a friend--you'll never get it back!!!!
Review: This is the ABC'c of cooking. It has absolutely everything!! My favorite.
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