The Food Lovers' Cookbook Collection
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.