Larousse Gastronomique

Since its first publication in 1938, Larousse Gastronomique has been the most authoritative source of culinary knowledge. It is the one book every professional chef and the avid home cook must have on his or her kitchen shelf because of its encyclopedic entries on everything from cooking techniques, ingredients, and recipes to equipment, food histories, and culinary biographies.

The culinary landscape has shifted dramatically over the last decade, necessitating a complete rewrite of this classic work. Larousse Gastronomique has been updated to include the most recent advancements that have forever changed the way we cook, such as sous-vide cooking and molecular gastronomy. This edition has a new, elegant look thanks to all-new color ingredient-identification photographs. For the first time, Larousse includes over 400 reportage photos–candid images of upscale restaurants from around the world–that provide behind-the-scenes access into the kitchens where the finest food is prepared. This revision includes dozens of new biographies of people who have made significant contributions to the food world, including Ferran Adrià, Daniel Boulud, Alice Waters, Gaston Lenôtre, Thomas Keller, James Beard, and Julia Child.

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