[Sca-cooks] Larousse gastronomique, the review

[Ann Sasahara]

> I really think that the earlier editions were stronger
> on classic French cuisine... 19th and 20th centuries than they
> were on the historical aspects of the medieval and
> renaissance eras. I still have not seen any reviews of the

The review is out from Daedalus:

_Larousse Gastronomique_, Gastronomic Committee, Potter, 2001, 1350 p. $75

Since it's first publication in 1938, Larousse Gastronomique_ has been an
unparalleled resource.  In one volume, it presents the history of foods,
eating, and restaurants; cooking terms; techniques from elementary to
advanced; a review of basic ingredients with advice on recognizing,
buying, storing, and using them; biographies of important culinary
figures; and recommendations for cooking nearly everything.  This new
edition, the first since 1988, expands the book's scope from classic
continental cuisine to include the contemporary global table, appealing to
a whole new audience of internationally conscious cooks. _Larousse
Gastronomque_ is still the last word on bechamel and Bearnaise,
Brillat-Savarin and Bordeaux, but now it is also the go-to source on
biryana and bok choy, bruschetta and Bhutan rice. _Larousse Gastronomique_
is rich with classic and classic-to-be recipes, new ingredients, new terms
and techniques, as well as explanations of current food legislation,
labeling, and technology.  Updated with a fresh look and beautiful
photographs to encourage browsing, and hundreds of new illustrations,
reference entries and recipes, this is a whole new _Larousse_ for a new
generation of food lovers.

HTH

Ariann
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> new edition but they should be out this month. It's $75.00,
> but they are discounting it already.