The World Authority The New Larousse Gastronomique

Book description:

“Larousse Gastronomique, the unique culinary classic first published about forty years ago, is recognized as the internationally famous bible of cooking, the encyclopedic cookbook, which because of its 8,500 recipes and the full information it gives on all culinary matters, has been accepted as the world authority. Ask any chef, ask any cooking expert.

Now, thoroughly revised and updated, this new edition, published as THE NEW LAROUSSE GASTRONOMIQUE, covers the latest developments in cooking throughout the world, while retaining the recipes from all over the world and the basic elements of the original edition.

Everything in the book has been adapted to American usage and American terms under the supervision of the noted American expert, Charlotte Turgeon.

THE NEW LAROUSSE GASTRONOMIQUE is truly an encyclopedia. In its 1,072 large pages it contains, besides its 8,500 recipes, descriptions of cooking processes; full details about all foods, their nature and quality, and how to cure, treat, and preserve them; the history of food and cooking; articles on table service, banquets, food values, and diet—in fact, just about every topic of culinary interest is covered.

Though LAROUSSE GASTRONOMIQUE is the primary reference book of chefs, gourmets, and experts, it is equally useful and convenient for the home cook. All recipes except for banquet specialties are on a small-group basis, stated in simple terms for convenience in the home.

Included in this new edition are current illustrations and authoritative articles on:

• Microwave
• Crockpot
• Cuisine Minceur
• Wines
• Dietetics
• Festive Cookery
• Cuisinart Food
• Butter
• Wok
• Diabetes
• Fraudulent Misrepresentation of Food
• Clementine
• Processing
• Crudities, and many others.

In THE NEW LAROUSSE GASTRONOMIQUE you will find clear information on almost any culinary subject, an excellent recipe for almost any dish you may want. All in all, it is a champion, the world's foremost cookery book for anyone who cares about good food and the fine art of preparing it.

Prosper Montagné, a maître cuisinier, was a close friend and associate of Auguste Escoffier, the "king of cooks and the cook of kings." Ph. Gilbert was an associate of both Escoffier and Montagné. Robert J. Courtine supervised the revision. Charlotte Turgeon, author of a number of outstanding cookbooks, is regarded as a notable American cooking expert.“