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- Sales Rank: #3297714 in Books
- Published on: 1969
- Ingredients: Example Ingredients
- Original language: French
- Number of items: 1
- Dimensions: 2.87" h x 8.35" w x 11.18" l,
- Binding: Hardcover
Most helpful customer reviews
8 of 8 people found the following review helpful.
Mandatory for serious cooks, but not an easy read
By rwizard
First, my comments are based on the 1961 edition, the first year that an English language version was made available in the US.
This is a book every serious cook should add to their reference library at some point. But, it is a reference work, and not something that you will use on a daily basis. The book is a strange amalgam - part dictionary, part recipe book, part history, and part technique. I "read" it by picking a topic that interests me, and following all of the myriad threads that flow from that topic. I also use it to look up terms or techniques that are new to me. And if you want eclectic, it is here. Not sure to do with that unfortunate woodpecker who made a kamikaze run on your sliding glass door? Larousse suggests that you prepare it as you would a blackbird, or thrush (why didn't I think of that?).
Probably not the first book a new cook should acquire, but as you begin to ramp up your game, it should find a place in your library.
0 of 0 people found the following review helpful.
Classic, great reference for classic cuising
By dwcrom121
classic book, has to be in any cook's collection
1 of 1 people found the following review helpful.
it's a foodie necronomicon
By Ratchet
This. Book. Is. Amazing! Do yourself a favor and pick up a copy from the sixties- they are much more useful thank the new ones. It's not for beginners though; this book assumes you know how to cook.
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