Larousse Gastronomique  (English, Hardcover, Librairie Larousse)

Larousse Gastronomique is the foremost resource of culinary knowledge for chefs, cooks, food enthusiasts and those associated with the business of eating and cooking.

Summary of the Book

Larousse Gastronomique is an authoritative and exhaustive reference to everything related to culinary sciences, from cooking techniques, ingredients, and recipes to equipment, food histories, and culinary biographies. This is one book which is indispensable for every professional chef. The book includes all the latest advancements in cooking, such as sous-vide cooking and molecular gastronomy. It includes several biographies of people who have made extraordinary contributions to the world of cooking like Ferran Adrià, Daniel Boulud, Alice Waters, Gaston Lenôtre, Thomas Keller, James Beard, and Julia Child. Larousse Gastronomique is more than just a reference book on cooking. It is an exhaustive encyclopedia with unparalleled depth and breadth of information on culinary sciences. Packed with beautiful color photographs, this book is a must-have for all food enthusiasts.

About Librairie Larousse Gastronomique Committee

Librairie Larousse Gastronomique Committee includes several prolific writers, researchers, editors, photographers, illustrators, and translators who make Larousse Gastronomique the world’s most dependable culinary reference. The committee’s president is world-renowned chef and author Jo‘l Robuchon.