[Sca-cooks] Re:Larousse

[johnna holloway]

Johnnae llyn Lewis sends greetings.

And they are far more reliable on classic French
cuisine from Careme forward, don't you think?

Had some time so I tracked down the citation to
the new Larousse edition.

It's being released by Clarkson Potter.
"two hundred new recipes ( making 3,500 in all),
400 new reference entries and new color photos are among
the elements in the first new edition since 1988 of
Larousse Gastronomique (Sept. $75.) by Librarie Larousse."

I find their math somewhat strange as the last edition in
1988 was listed as 4,000 recipes. This one adds 200 and comes
up with 3,500.... something strange there mathwise.

Johnna Holloway

"Philip W. Troy & Susan Troy" wrote:

> I'd have to say that Larousse's greatest weaknesses show through when
> they discuss things like Asian cuisines, but in general, they are
> clearly at their most reliable where French cooking is concerned.
>
> On the other hand, they're no more Francocentric (and often misguidedly
> so in both cases) than Madeleine Toussaint-Samat.
>
> Adamantius