By Librarie Larousse
After 13 hungry years, a brand new, extensively revised English edition of the world's greatest culinary encyclopedia, Larousse Gastronomique, has been published by Clarkson Potter. Featuring 400 new entries and hundreds of new recipes, this edition includes remarkable new material on not only American cuisine but also many others from around the world, making it a truly global food resource. The revisions were made by the accomplished staff of the Larousse Gastronomic Committee, which includes scores of writers, researchers, editors, photographers, illustrators, and translators under the direction of world-renowned chef and author Joël Robuchon.
While Larousse Gastronomique has always been Julia Child's "most important and reliable source of information not only for French cuisine but for cooking in general," the new Larousse Gastronomique covers cuisines the world over. According to the preface, Larousse Gastronomique "bears witness to the revolution in the availability of food and the art and science of cooking that has taken place over the last thirty years...it eschews the outdated and rigid notions that inhibit creativity, while accepting that authenticity and an uncompromising approach to quality are the foundations of a reference work."
The format of the massive, 1,350-page volume remains the same as it has been since originally published in 1938. Chaptered from A to Z, starting with Abaisse (a French cooking term for a sheet of rolled out pastry) and ending with Zuppa Inglese (a Neapolitan dessert), it presents the history of foods, eating and restaurants; cooking terms; techniques from elementary to advanced; biographies of important culinary figures; and 3,500 recipes for cooking nearly everything. Larousse Gastronomique is not only the last word on béchamel and Brillat-Savarin and but now is the go-to source on biriani and blini. This revised edition includes entries on popular contemporary ingredients, new cooking tools and techniques, current food technology, traditions, and where appropriate innovations. There are many terms from the world of wine as well: regions, processes, types and categories.
Many of the updated ingredients have origins in countries around the globe and are entirely new and unique to Larousse. For example: Morcilla (sausage from Spain), Mafé (a Senegalese dish), Barramundi (fish popular in Australia), Baumkuchen (an Austrian festival cake), Taillaule (pastry from Neuchatel, Switzerland), Tyropita (Greek cheese pie), Torsk (fish found off the coasts of Scotland, Europe and Canada), Tiliapia (African fish, farmed in the U.S.), Bagna Cauda (a hot dip from Northern Italy), B'Stilla (pigeon pie popular in Morocco and Fez), Mombin (a fruit found in Central America, Africa and Asia), Garam Masala (an Indian spice mixture), Buzet (Red AOC wines from a small vine-growing area situated east of Agen in southwestern France), Tamarillo (fruit of a tree of the Solanaceae family, originally from Peru). Some of the new ingredient entries are more familiar to us: Bagel, Blueberry, Brownie, Gravlax, Ginger Ale, Maytag, Guacamole, and Eggs Benedict, Tahini, and Tempura. The list goes on—codifying the familiar and demystifying the unfamiliar.
Tempting recipes appear throughout the book: 3,500 in all with 200 new recipes replacing hundreds of outdated ones. Gone are recipes for roast horse, cape gooseberry and grilled and devilled calves' ears; here are recipes for Saffron Ice Cream with Rose Water, Chinese Style Duck Salad, Raw Salmon with New Potatoes, Andalusian Sauce (both Cold and Warm), Hake Steaks a la Koskera, Ceviche of Grouper, Strawberry Gâteau, Baked Ceps, Spiced Gingerbread Fruit Charlotte, Dundee Cake, Quick Marinade for Grilled Fish, Grilled Avocado with Mozzarella, and Cod Aioli. There is also a convenient recipe index. All new recipes are credited to Joël Robuchon.
There are new charts (Grilling and Frying Times for Meat), new maps (Beaujolais Villages region), and sidebar features (the gastronomy of Tunisia with popular dishes, patisserie and desserts, beverages) from countries and cultures around the world. Beautiful new art has been introduced to the book; there are mouth-watering full color photographs and detailed illustrations to help readers further their culinary investigations. Additionally, contemporary design elements, more color, wider margins and a two-column (instead of three) layout combine to make Larousse Gastronomique more reader-friendly than ever before.
Larousse Gastronomique has always been the definitive resource for classical cooking techniques, but can now boast the added distinction of being the most comprehensive reference on world culinary influences.
by Librarie Larousse
$75, 1,350 pages
Full color photography throughout
100 line drawings
Publication: October, 2001
Information provided by the publisher
This page created January 2002