Hardcover: 1216 pages
Publisher: Clarkson Potter; Rev Upd edition (October 13, 2009)
Product Dimensions: 9.3 x 2.2 x 10.5 inches
Shipping Weight: 7 pounds (View shipping rates and policies)
Average Customer Review: 4.9 out of 5 stars See all reviews (79 customer reviews)
Best Sellers Rank: #48,016 in Books (See Top 100 in Books) #29 in Books > Cookbooks, Food & Wine > Cooking Methods > Gourmet #92 in Books > Reference > Encyclopedias & Subject Guides > Cooking #115 in Books > Cookbooks, Food & Wine > Cooking Education & Reference > Reference
This a a reference A to Z book on world food, but still overweighted on French cuisine. The earlier editions had even more of a French focus and I would imagine that future editions will be even more balanced. I find this edition superior to the 1961 edition Larousse Gastronomique Encyclopedia of F 1961 Ed, which was 95% focused on French food. The current editions contain fewer receipes than the 1961 edition, but you don't buy this book for recipes. You buy it for A to Z entries. I can recommend this book for French cuisine (more modern coverage) and other cuisines (no competition with previous editions but still not great). Off course, this book is a bit like the winner writing history. The book contains some historical sections and they are not very good because they do not go back to original sources. So if Careme considered a dish French it is likely that Larousse will say so too - even if a more detailed analysis would find strong Italian roots. Still, I don't imagine people would buy this book to get historical information.An alternative is Davidson's The Oxford Companion to Food 2nd Ed. That book is more quirky since it is the work of one person. Both are good, but I would consider the current book as a better general reference.Update 2010: Having given two positive recommendations I must ask myself how much I consult these two books. The answer is 'not very much'. If I want to know something, I do a google-search or I look it up in a more specialised cookbook.
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