Larousse Gastronomique

03 October 2001 by
Larousse Gastronomique
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Since its original publication in 1938, Larousse Gastronomique has probably been the most important book in any food library. It brings together in a single work of reference a culinary encyclopaedia, a recipe book of more than 3,000 recipes and a history of gastronomy. > It has acted as a monument to the whole subject of food and its traditions for many years now, but as time passes, monuments sometimes need restoring. In this latest edition, under the guidance of some of France's greatest chefs, including Joël Robuchon and Michel Guérard, Larousse has been completely transformed. Among other improvements, a wealth of colour photography now makes the book much easier to consult. The first thing I noticed while leafing through this new edition was that it now includes a much greater diversity of cuisines, ranging from China to Mexico. I was pleasantly surprised to see that Scotland has its own section, which even lists classics such as cabbie claw, a dish made with cod and horseradish that I haven't seen or heard of since my apprenticeship 20 years ago. It has also included all the major wine-producing countries of the world, from Chile to Hungary. While these changes modernise Larousse, they never alter the traditional orientation of the book that makes it so valuable. It simply recognises the vast diversity of the world of food and cooking. This book will be invaluable to young cooks who wish to understand culinary heritage, professional chefs who wish to rediscover inspirational classics, and anyone who is interested in eating. Larousse Gastronomique is still a world-renowned work of gastronomic literature. Andrew Fairlie, chef-proprietor, Andrew Fairlie at Gleneagles, Auchterarder Larousse Gastronomique. Hamlyn £60 ISBN 0-600-60235-4
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