Completely Revised
and Updated 2001
with the Gastronomic Committee
of the Librairie Larousse,
President Joel Robuchon

Today it is still recognized as the definitive reference for food service professionals.

Larousse Gastronomique is an encyclopedia of food and cooking that explains virtually everything there is to know about the subject: history; terminology; culinary techniques; descriptions of all kinds and varieties of foods together with their uses; descriptions of menu items with accompanying recipes; and much more.

This edition has been translated from the French edition, which reflects all of the merits of the original Larousse Gastronomique but also includes the following:

• American regional dishes

• Extensive sections on Chinese and Japanese cuisine

• Coverage of new culinary appliances

• Latest information on nutrition

• Numerous additional wine entries, representing all major wine-producing countries

• New illustrations all of which are in full color

This major encyclopedic reference reflects international cuisines. All recipes have been adapted for use in American kitchens, and American measurements are given beside metric and imperial units. Foreign cooking terms are amplified by their American counterparts.

While these changes may "modernize" the book to some extent, they do not alter its essence. Larousse Gastronomique is still the ultimate guide to classical cuisine and remains an unrivaled compendium of culinary knowledge.

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