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Discover the Ultimate Culinary Reference with the New Larousse Gastronomique

For over a century, Larousse Gastronomique has been the definitive guide for chefs, culinary students, and food enthusiasts worldwide. The New Larousse Gastronomique continues this legacy, offering a comprehensive and updated reference that covers everything from classic French cuisine to modern culinary trends. Whether you're a professional chef, an aspiring home cook, or simply a lover of food, this essential resource will deepen your understanding of cooking techniques, ingredients, and the rich history of gastronomy.

A Timeless Culinary Encyclopedia

The New Larousse Gastronomique is much more than a cookbook; it’s a culinary encyclopedia that provides an in-depth exploration of the art and science of cooking. With over 4,000 entries, this exhaustive volume covers a wide range of topics, including detailed explanations of ingredients, step-by-step cooking techniques, and profiles of influential chefs and culinary traditions from around the world. This new edition has been carefully updated to reflect the latest developments in global cuisine while retaining the timeless wisdom that has made it a trusted resource for generations.

Classic and Contemporary Recipes

At the heart of Larousse Gastronomique are its recipes, ranging from classic French dishes to contemporary creations that reflect the diversity of modern cuisine. Each recipe is meticulously detailed, providing not only the ingredients and steps but also the historical context and variations that make each dish unique. Whether you’re looking to master the perfect Coq au Vin, explore the delicate flavors of Japanese sushi, or experiment with fusion cuisine, the New Larousse Gastronomique offers guidance that is both practical and inspirational.

Comprehensive Cooking Techniques

Understanding cooking techniques is crucial for any aspiring chef or serious home cook, and the New Larousse Gastronomique excels in this area. The book provides detailed descriptions and illustrations of essential techniques, from the basics of chopping and sautéing to the complexities of sous-vide and molecular gastronomy. These step-by-step instructions are invaluable for mastering the skills needed to execute recipes with precision and confidence. Whether you're learning how to make a perfect soufflé or exploring advanced pastry techniques, this guide has you covered.

Insights into Global Cuisine

While Larousse Gastronomique is rooted in French culinary tradition, the New Larousse Gastronomique broadens its scope to include an extensive exploration of global cuisines. This edition features expanded sections on the culinary traditions of Asia, the Americas, Africa, and the Middle East, providing readers with a truly global perspective on food. Each entry delves into the cultural significance of dishes, the unique ingredients used, and the traditional methods of preparation, offering a deeper appreciation of the world's diverse culinary heritage.

Profiles of Culinary Legends

The New Larousse Gastronomique celebrates the chefs, restaurateurs, and culinary innovators who have shaped the world of gastronomy. The book features profiles of legendary figures such as Auguste Escoffier, Julia Child, and Ferran Adrià, as well as emerging talents who are redefining contemporary cuisine. These biographies provide inspiration and insight into the lives and philosophies of those who have influenced the way we cook and eat today.

Essential Resource for Professionals and Enthusiasts

Whether you're a professional chef seeking to expand your culinary repertoire, a student of gastronomy looking for a reliable reference, or a food lover eager to learn more about the world of cooking, the New Larousse Gastronomique is an indispensable resource. Its comprehensive coverage, authoritative content, and accessible format make it the perfect companion for anyone with a passion for food.

Why Choose the New Larousse Gastronomique?

• Comprehensive Coverage: Over 4,000 entries covering ingredients, techniques, recipes, and culinary history.
• Classic and Modern Recipes: Detailed recipes from traditional French cuisine to global culinary trends.
• Expert Cooking Techniques: Step-by-step instructions and illustrations for mastering essential and advanced cooking methods.
• Global Perspective: In-depth exploration of world cuisines and their cultural significance.
• Culinary Legends: Profiles of the chefs and innovators who have shaped the culinary world.
• Trusted Authority: A time-honored reference that has guided generations of chefs and food enthusiasts.

A Must-Have for Every Kitchen

The New Larousse Gastronomique is more than just a book—it's a cornerstone of culinary knowledge that belongs in every kitchen. Whether you're cooking for a special occasion, developing new recipes, or simply exploring the rich history of food, this guide provides the expertise and inspiration you need to elevate your culinary skills.

Invest in the New Larousse Gastronomique today and take your cooking to new heights with the ultimate reference for everything food-related.

Larousse Gastronomique is the world s classic culinary reference book. Larousse is known and loved for its authoritative and comprehensive collection of recipes.



Here it is brought up to date in an attractive edition containing over 900 new colour and black and white photographs. All chapters have been newly edited by field specialists, and 85 biographies of chefs have been added. Entries have also been regrouped for increased accessibility.



Originally created by Prosper Montagne and published in 1938, this essential addition to any kitchen has withstood the test of time and become an invaluable source of information for every enthusiastic cook. Without the exaggeration and extravagant distractions of many of today s cookery titles, New Larousse Gastronomique contains recipes, tips, cooking styles and origins for almost every dish in history.