Review Classic food reference book from France: Larousse Gastronomique joel Robuchon

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Review
 
Larousse Gastronomique
Book - Reference

Reviewed By

Sue Dyson and Roger McShane

The 2001 edition of the Larousse Gastronomique is special because it has Joel Robuchon's fingerprints all over it! This master of French cuisine was in semi-retirement at the time (before opening his wildly successful L'Atelier de Joel Robuchon and subsequently La Table du Joel Robuchon) and could devote time to the significant and substantial upgrading of this long-running classic in his role as President of the Gastronomic Committee.
But it is not just Robuchon who adds weight to this publication. Eric Frachon from Evian Water is also on the committee, as is the legendary Michel Guerard and the talk of Paris, Pierre Herme.
The book is arranged in alphabetical order of entry - where the entry may be a product (lobster, mussels, cheese, beef, chorizo etc), a recipe (bearnaise, daube), a technique (steaming, roasting or braising) or a location (Corsica, Indonesia or Thailand).
There is just so much important information hidden in this book that you would be well-advised to add it to your collection.
 
     
   
     


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