Larousse Gastronomique, the world's classic culinary reference book, is known worldwide for its authoritative and comprehensive collection of recipes. 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 and serious gastronome alike.Without the exaggeration and extravagant distractions of many of today's cookery titles, New Concise Larousse Gastronomique contains recipes, tips, cooking styles and origins for almost every dish in history. Developments in appliances, nutrition and culinary knowledge are all included.Packed with fascinating and tips, this concise edition remains faithful to Prosper Montagne's original ideal: that a culinary panorama of the present day and a history of gastronomy could be created as a single work of reference.
Praise for Concise Larousse and Larousse Gastronomique: 'For foodies, Larousse is perfect bedtime reading' - Ken Hom. 'Excellently presented & concise recipes, and an authoritative text' - Michel Roux. 'A real must for any serious chef' - Jamie Oliver. 'Should be on every kitchen shelf for immediate reference' - Sir Terence Conran. 'The absolutely indispensable bible of cooking' - Anthony Bourdain. 'A must for the enthusiastic cook' - Ideal Home. 'As valuable to a serious foodie as the OED is to a crossword fanatic' - Marie Claire.