The only cookery book I consider indespensible., 24 Apr 2008
A row is brewing. Your daft *****/******* of a wife/husband and you are trying to come to terms with the fact that only one of you will get to decide what to do with the Jerusalem Artichokes/ Lamb chops...

McGee settles it. Ask McGee. He WILL have the answer, and then a whole lot more. I mean it people, this book could save your marriage. In point of fact, if your going to get stranded on a desert island, take this along, IT COULD SAVE YOUR LIFE!

Everything you or anyone else will ever ask yourself about food. And then enough to keep you entertained (never mind well fed) for 10 years on a desert island.

Mr. McGEE I hope you read this one day, you are a great man, I salute you.

I'm also slightly toasted on Mulberry Gin, so forgive my grammar!

astonishingly interesting book, 24 Jun 2007
this book covers just about everything you were curious about, or didn't know yet that you were curious about, with respects to food, its history and its preparation.

Ultra!, 30 Apr 2007
This book is perfect. I wish all non-fiction books were created like this. It is technically accurate in every detail, this immediately comes across in the brilliant writing and vocabulary. It contains such a wealth of knowledge in every concise, impartial paragraph. This evening I enjoyed the section on "utensil materials." Where else can you read about so much collected knowledge in such a pleasingly presented manner. Definitely something to dip into every few days.

Now I just need to find a book equally as accomplished on VW Golfs.

prefer American edition, 13 Apr 2007
This is a great book, with lots of useful detail that will help anyone wanting to improve their cooking skills. Yes, it contains information about the molecular structure of milk. However, in an encyclopaedic tome one can simply skip the parts that don't appeal, and instead focus on the main points (like what happens when baking a soufflé, and what this means in terms of doing things in the kitchen -- no, it won't necessarily collapse if you open the oven).

A pity, then, that the British edition has a cheap, budget feel. Not only is the page layout somewhat mangled, but the spine is stiff and the book doesn't want to lie flat. In contrast the red American edition is beautiful, with antique style paper and careful layout. On the other hand, I dislike the smell of the inks used for the American edition...

The answer to all culinary questions., 27 Aug 2006
An unrivalled guide to the science of cooking.

Every concievable topic is covered in detail; from the manufacture of soy sauce, to descriptions of the aromatic compounds in different herbs and spices. Why does fish smell fishy, and exactly what happens to meat when it's browned?

This is an almost overwhelming resource, and a must for anyone eager to develop their culinary understanding beyond the basic information found in most recipe books. I have been better able to control the food that I cook with a fraction of the information found within this amazing read.

An absolute must.

Tom Stevenson's new edition of his Sotheby's Wine Encyclopedia is a formidable achievement. Five years in the preparation(Stevenson had planned for three but found himself overwhelmed by the incredible changes a decade had brought to the world of wine), it is a real master work, putting Stevenson up there among the gurus--Jancis Robinson, Oz Clarke, Hugh Johnson. Genuinely encyclopedic in scope and organisation, this is a publication that delivers what it promises: comprehensive information about all aspects of wine, in a beautifully clear structure and layout. It's wonderfully illustrated, too, with many evocative pictures of vineyards and wineries around the world.

As so often with the current crop of all-encompassing blockbuster wine books, the reader is likely to end up bemused by the sheer quantity of information, and the range of disciplines, that the modern wine writer must master. Not so very long ago a few elegant cellar and tasting notes might suffice. These days, the wine writer's skills must encompass geology, geography and soil chemistry; the myriad grape varieties and the best way to train, prune and harvest each of them in different climates; the qualities of the different types of oak used for barrels--French against American against Russian. And that's all before you even start making the wine, let alone tasting it. Tom Stevenson has all this at his fingertips. As a reliable guide for the novice, and an unfailingly informative companion for the connoisseur, The New Sotheby's Wine Encyclopedia will be hard to beat. --Robin Davidson

The only cookery book I consider indespensible., 24 Apr 2008
A row is brewing. Your daft *****/******* of a wife/husband and you are trying to come to terms with the fact that only one of you will get to decide what to do with the Jerusalem Artichokes/ Lamb chops...

McGee settles it. Ask McGee. He WILL have the answer, and then a whole lot more. I mean it people, this book could save your marriage. In point of fact, if your going to get stranded on a desert island, take this along, IT COULD SAVE YOUR LIFE!

Everything you or anyone else will ever ask yourself about food. And then enough to keep you entertained (never mind well fed) for 10 years on a desert island.

Mr. McGEE I hope you read this one day, you are a great man, I salute you.

I'm also slightly toasted on Mulberry Gin, so forgive my grammar!

astonishingly interesting book, 24 Jun 2007
this book covers just about everything you were curious about, or didn't know yet that you were curious about, with respects to food, its history and its preparation.

Ultra!, 30 Apr 2007
This book is perfect. I wish all non-fiction books were created like this. It is technically accurate in every detail, this immediately comes across in the brilliant writing and vocabulary. It contains such a wealth of knowledge in every concise, impartial paragraph. This evening I enjoyed the section on "utensil materials." Where else can you read about so much collected knowledge in such a pleasingly presented manner. Definitely something to dip into every few days.

Now I just need to find a book equally as accomplished on VW Golfs.

prefer American edition, 13 Apr 2007
This is a great book, with lots of useful detail that will help anyone wanting to improve their cooking skills. Yes, it contains information about the molecular structure of milk. However, in an encyclopaedic tome one can simply skip the parts that don't appeal, and instead focus on the main points (like what happens when baking a soufflé, and what this means in terms of doing things in the kitchen -- no, it won't necessarily collapse if you open the oven).

A pity, then, that the British edition has a cheap, budget feel. Not only is the page layout somewhat mangled, but the spine is stiff and the book doesn't want to lie flat. In contrast the red American edition is beautiful, with antique style paper and careful layout. On the other hand, I dislike the smell of the inks used for the American edition...

The answer to all culinary questions., 27 Aug 2006
An unrivalled guide to the science of cooking.

Every concievable topic is covered in detail; from the manufacture of soy sauce, to descriptions of the aromatic compounds in different herbs and spices. Why does fish smell fishy, and exactly what happens to meat when it's browned?

This is an almost overwhelming resource, and a must for anyone eager to develop their culinary understanding beyond the basic information found in most recipe books. I have been better able to control the food that I cook with a fraction of the information found within this amazing read.

An absolute must.

Superb choice for an amateur or expert, 07 Aug 2007
I bought this edition of the book a few years ago and have just pre-ordered the new edition due out in November. I use this book constantly, even now. Some of the information is a little dated, so I would recommend pre-ordering the latest edition (as I have done). It's an excellent series of books and don't be put off by the price, it's well worth it!!!

A Genuine Must Have, 19 Mar 2006
This is an excellent production with comprehensive detail, first class layout and maps. The balance is perfect catering equally for beginner, keen amateur and expert.

If you only buy two wine books, get this and Wine Behind the Label and you will not be disappointed.

A 'must-have' for those interested in wine, 14 Oct 2003
I was given the first edition of this encyclopaedia in 1989 and was very impressed with the easy to read depth of information within it. The newer edition (for which I am writing this review) is different. It covers much of the same ground as the older book but in some areas, Alsace as an example, it provides a different, but equally useful angle. In the first edition, the individual growers are listed together with a resume of their wines and styles. In the second, the grape varieties and blends are listed with a list of the better growers. Personally, I find the two books together an ideal combination. If you are interested in discovering hitherto little discovered wines, 'sleepers' or the very best examples of a specific type this is the book to get. If you can get a copy of the first edition to go with it, even better!

A truly useful book, 11 Feb 2002
A truly useful and well presented book. Its full of information about grape varieties, wine making techniques, the producers and the wines themselves. I have read both Oz Clark and Parker and will no doubt continue to refer to them again but they are a bit dry in comparison to this book.

The Wine Encyclopedia is a joy to pick up and read at anytime, with detailed maps not just showing the road layouts but the soil conditions and the vine concentrations and the extents of the prime areas. There are some beautiful photographs and details of the main producers and their labels. The author's recommendations are also included at the end of each section.

Far better than a wine atlas. If you have only one book about wine in your house and you enjoy drinking wine I would recommend this book most highly.

Informative, well written, easy to follow and understand., 03 Nov 2000
Informative, well written, easy to follow and understand.

I take photocopies of relevant pages on holiday to source and try new wines.

The only cookery book I consider indespensible., 24 Apr 2008
A row is brewing. Your daft *****/******* of a wife/husband and you are trying to come to terms with the fact that only one of you will get to decide what to do with the Jerusalem Artichokes/ Lamb chops...

McGee settles it. Ask McGee. He WILL have the answer, and then a whole lot more. I mean it people, this book could save your marriage. In point of fact, if your going to get stranded on a desert island, take this along, IT COULD SAVE YOUR LIFE!

Everything you or anyone else will ever ask yourself about food. And then enough to keep you entertained (never mind well fed) for 10 years on a desert island.

Mr. McGEE I hope you read this one day, you are a great man, I salute you.

I'm also slightly toasted on Mulberry Gin, so forgive my grammar!

astonishingly interesting book, 24 Jun 2007
this book covers just about everything you were curious about, or didn't know yet that you were curious about, with respects to food, its history and its preparation.

Ultra!, 30 Apr 2007
This book is perfect. I wish all non-fiction books were created like this. It is technically accurate in every detail, this immediately comes across in the brilliant writing and vocabulary. It contains such a wealth of knowledge in every concise, impartial paragraph. This evening I enjoyed the section on "utensil materials." Where else can you read about so much collected knowledge in such a pleasingly presented manner. Definitely something to dip into every few days.

Now I just need to find a book equally as accomplished on VW Golfs.

prefer American edition, 13 Apr 2007
This is a great book, with lots of useful detail that will help anyone wanting to improve their cooking skills. Yes, it contains information about the molecular structure of milk. However, in an encyclopaedic tome one can simply skip the parts that don't appeal, and instead focus on the main points (like what happens when baking a soufflé, and what this means in terms of doing things in the kitchen -- no, it won't necessarily collapse if you open the oven).

A pity, then, that the British edition has a cheap, budget feel. Not only is the page layout somewhat mangled, but the spine is stiff and the book doesn't want to lie flat. In contrast the red American edition is beautiful, with antique style paper and careful layout. On the other hand, I dislike the smell of the inks used for the American edition...

The answer to all culinary questions., 27 Aug 2006
An unrivalled guide to the science of cooking.

Every concievable topic is covered in detail; from the manufacture of soy sauce, to descriptions of the aromatic compounds in different herbs and spices. Why does fish smell fishy, and exactly what happens to meat when it's browned?

This is an almost overwhelming resource, and a must for anyone eager to develop their culinary understanding beyond the basic information found in most recipe books. I have been better able to control the food that I cook with a fraction of the information found within this amazing read.

An absolute must.

Superb choice for an amateur or expert, 07 Aug 2007
I bought this edition of the book a few years ago and have just pre-ordered the new edition due out in November. I use this book constantly, even now. Some of the information is a little dated, so I would recommend pre-ordering the latest edition (as I have done). It's an excellent series of books and don't be put off by the price, it's well worth it!!!

A Genuine Must Have, 19 Mar 2006
This is an excellent production with comprehensive detail, first class layout and maps. The balance is perfect catering equally for beginner, keen amateur and expert.

If you only buy two wine books, get this and Wine Behind the Label and you will not be disappointed.

A 'must-have' for those interested in wine, 14 Oct 2003
I was given the first edition of this encyclopaedia in 1989 and was very impressed with the easy to read depth of information within it. The newer edition (for which I am writing this review) is different. It covers much of the same ground as the older book but in some areas, Alsace as an example, it provides a different, but equally useful angle. In the first edition, the individual growers are listed together with a resume of their wines and styles. In the second, the grape varieties and blends are listed with a list of the better growers. Personally, I find the two books together an ideal combination. If you are interested in discovering hitherto little discovered wines, 'sleepers' or the very best examples of a specific type this is the book to get. If you can get a copy of the first edition to go with it, even better!

A truly useful book, 11 Feb 2002
A truly useful and well presented book. Its full of information about grape varieties, wine making techniques, the producers and the wines themselves. I have read both Oz Clark and Parker and will no doubt continue to refer to them again but they are a bit dry in comparison to this book.

The Wine Encyclopedia is a joy to pick up and read at anytime, with detailed maps not just showing the road layouts but the soil conditions and the vine concentrations and the extents of the prime areas. There are some beautiful photographs and details of the main producers and their labels. The author's recommendations are also included at the end of each section.

Far better than a wine atlas. If you have only one book about wine in your house and you enjoy drinking wine I would recommend this book most highly.

Informative, well written, easy to follow and understand., 03 Nov 2000
Informative, well written, easy to follow and understand.

I take photocopies of relevant pages on holiday to source and try new wines.

Excellent reference materials for French cuisine and other European, less so for cuisines outside Europe, 06 Sep 2008
I have no doubt members of the editorial committee that oversaw this revision (2001) are talented people and some of the best in the culinary scene in France. It has a wealth of classic haute cuisine and not so haute like sole menuiere, and how to prepare elaborate pigeon dishes. Summaries for other non-French cuisines vary in quality: the section on British cuisine(s) is rather brief and Austrian pastry excellent. The section on non-European countries cuisines are poor and brief: much of Chinese cooking is not covered well, Korean cuisine doesn't make it, the section on New Zealand ignores the current convergence towards Pacific Rim cuisine and explosion of Mediterranean-style food products, and Mexico is merged with other Latin American countries. I wouldn't blame the contributors because as French, they are less well exposed to culinary trends in much of East and Southeast Asia, and certainly NZ is rather remote from France.

I suggest you will be happy if you want to treat this as a reference for French or other "Old World European" cuisines, but deeply disappointed if you want this to be the only cookery reference ever needed. It is probably impossible to have one big book covering all cooking questions under the sun: you may need one for each big geographical region.

A feast of a book!, 03 Jan 2008
This is a gorgeous book - an absolute joy - and I wish I'd bought it years ago. (The price had always put me off but as far as I am concerned now, it is an investment - and had I known then what I know now, I would have bought fewer 'other' books and used the money saved to buy this one.) It is an absolute mine of information, and if you're interested in food, as I am (and you must be, or you wouldn't be reading this..), I am sure you will find yourself 'dipping' into this book constantly - it makes fascinating reading, and this version is beautifully presented. The pages are crammed with many tempting recipes - certainly, some of these are complicated and more suited to a professional chef, and perhaps this would not be the best choice for a 'first cookbook' for a novice - but there are so many recipes and cooking methods that would be suitable and appealing to anyone with a basic knowledge of cooking. Even the humble potato has a whole host of recipes devoted to it. I find the book to be an invaluable reference aid and now - having enjoyed cooking from an early age, and after 30 years as a 'home cook' - I find my enthusiasm rekindled and my horizons broadened. Nothing left to say really, except perhaps 'bon appetit!'

Excellent and comprehensive when it wants to be, 07 Dec 2007
Portrayed by some, including somewhat understandably the publishers, as 'the world's greatest cookery encyclopedia' this is a book which can justifiably try to claim that title. Whether it would win that title is debatable but it's certainly a strong candidate. It's excellent when it chooses to cover a subject but not comprehensive and not for the novice cook.

Cookery is just too large a subject to cover in a single volume so it's unreasonably to expect any single volume work to be encyclopedic so there are understandable gaps in Larousse's coverage of it's subject. This won't teach you how to cook from scratch, despite containing descriptions of many cooking techniques and recipes, but this is a reference work. This is the book you turn to after you've learned the basics of how to cook.

If you have reached that point of being confident in the kitchen and want to get more from what you've learned so far this is a book for you. If you're a gastronome and want a reference to tell you more about the background of what you're eating then this is for you. If you're just learning to cook and are looking for one book to cover everything then you're probably better off with Delia.

For those who do want this as a reference then remember it is excellent but not comprehensive. When it chooses to cover a subject it is very good but what it chooses to cover is a bit random, for example the entry on croissants describes their history, the basic process to make them and gives half a dozen different recipes and variations but the entry for danish pastry rattles off a quick one paragraph description and mentions nothing more. Also the indexing is a bit disorganised so there is an entry for black pudding but nothing for white pudding, on the other hand though it has entries for boudin blanc but not boudin noir! The gaps in its coverage reflect its slightly francophile emphasis but the indexing is just one of those things that mean without a little food knowledge, in that case knowing that boudin noir and black pudding are pretty much the same thing, this won't be that useful.

This has a home in my kitchen as it sits among thirty or forty other cook books. If I was to just have three or four on the shelf then it wouldn't be one of those books but it is worth the money once you are buying you second or third set of cookbooks.


mammoth, 05 Dec 2007
the larousse gastronomique is a mammoth encyclopedia, and it makes fascinating reading and drooling. there are recipes galore, entries on the cuisines of various countries, cooking techniques, ingredients, restauranteurs, leading chefs, and more.

(having said that, i couldn't find a single entry on seafood chowder.)

and for those with serial killer tendancies, this is the book hannibal lecture uses in his recipe for human brain (although i presume he adapted).

hours and hours of use in this book.

"Umm, what is he talking about", 01 Nov 2007
So, you're in the kitchen planning (or heaven help you if you're mid way through cooking for) a dinner party and you look at the Celeb Chef's guidance and ask to the heavens "what is he on about". This is where Larousse comes in. This is not a cookery book by itself, it is a manual to food and drink of a kind that has no competitor. You need to know what an obscure ingredient is, and what you can replace it with if you can't trace it? Look in Larousse. You've got one of those complicated Rick Stein books and he's telling you prepare your vegetables à la Ménagère, and after you've scratched your head for a bit, you reach for Larousse and there you are. This book is amazing, but will not go into the finer details of all food stuffs as this is not what it's for, and there are loads of books on the market place on subjects such as soya and the like.

OK, so there have been some mixed reports on this book with some good and some bad. Take it for what it is; it's an encyclopedia after all, and should be THE standard book for any gastronome. Complaining about lack of in-depth knowledge on one food type, or lack of complex recipes is the same as grumbling about the Encyclopedia Britannica for not having enough of a story line or having an accurate description of the inner workings of a Ford Mondeo! Use it, embrace it, and live by it. Amen.

The only cookery book I consider indespensible., 24 Apr 2008
A row is brewing. Your daft *****/******* of a wife/husband and you are trying to come to terms with the fact that only one of you will get to decide what to do with the Jerusalem Artichokes/ Lamb chops...

McGee settles it. Ask McGee. He WILL have the answer, and then a whole lot more. I mean it people, this book could save your marriage. In point of fact, if your going to get stranded on a desert island, take this along, IT COULD SAVE YOUR LIFE!

Everything you or anyone else will ever ask yourself about food. And then enough to keep you entertained (never mind well fed) for 10 years on a desert island.

Mr. McGEE I hope you read this one day, you are a great man, I salute you.

I'm also slightly toasted on Mulberry Gin, so forgive my grammar!

astonishingly interesting book, 24 Jun 2007
this book covers just about everything you were curious about, or didn't know yet that you were curious about, with respects to food, its history and its preparation.

Ultra!, 30 Apr 2007
This book is perfect. I wish all non-fiction books were created like this. It is technically accurate in every detail, this immediately comes across in the brilliant writing and vocabulary. It contains such a wealth of knowledge in every concise, impartial paragraph. This evening I enjoyed the section on "utensil materials." Where else can you read about so much collected knowledge in such a pleasingly presented manner. Definitely something to dip into every few days.

Now I just need to find a book equally as accomplished on VW Golfs.

prefer American edition, 13 Apr 2007
This is a great book, with lots of useful detail that will help anyone wanting to improve their cooking skills. Yes, it contains information about the molecular structure of milk. However, in an encyclopaedic tome one can simply skip the parts that don't appeal, and instead focus on the main points (like what happens when baking a soufflé, and what this means in terms of doing things in the kitchen -- no, it won't necessarily collapse if you open the oven).

A pity, then, that the British edition has a cheap, budget feel. Not only is the page layout somewhat mangled, but the spine is stiff and the book doesn't want to lie flat. In contrast the red American edition is beautiful, with antique style paper and careful layout. On the other hand, I dislike the smell of the inks used for the American edition...

The answer to all culinary questions., 27 Aug 2006
An unrivalled guide to the science of cooking.

Every concievable topic is covered in detail; from the manufacture of soy sauce, to descriptions of the aromatic compounds in different herbs and spices. Why does fish smell fishy, and exactly what happens to meat when it's browned?

This is an almost overwhelming resource, and a must for anyone eager to develop their culinary understanding beyond the basic information found in most recipe books. I have been better able to control the food that I cook with a fraction of the information found within this amazing read.

An absolute must.

Superb choice for an amateur or expert, 07 Aug 2007
I bought this edition of the book a few years ago and have just pre-ordered the new edition due out in November. I use this book constantly, even now. Some of the information is a little dated, so I would recommend pre-ordering the latest edition (as I have done). It's an excellent series of books and don't be put off by the price, it's well worth it!!!

A Genuine Must Have, 19 Mar 2006
This is an excellent production with comprehensive detail, first class layout and maps. The balance is perfect catering equally for beginner, keen amateur and expert.

If you only buy two wine books, get this and Wine Behind the Label and you will not be disappointed.

A 'must-have' for those interested in wine, 14 Oct 2003
I was given the first edition of this encyclopaedia in 1989 and was very impressed with the easy to read depth of information within it. The newer edition (for which I am writing this review) is different. It covers much of the same ground as the older book but in some areas, Alsace as an example, it provides a different, but equally useful angle. In the first edition, the individual growers are listed together with a resume of their wines and styles. In the second, the grape varieties and blends are listed with a list of the better growers. Personally, I find the two books together an ideal combination. If you are interested in discovering hitherto little discovered wines, 'sleepers' or the very best examples of a specific type this is the book to get. If you can get a copy of the first edition to go with it, even better!

A truly useful book, 11 Feb 2002
A truly useful and well presented book. Its full of information about grape varieties, wine making techniques, the producers and the wines themselves. I have read both Oz Clark and Parker and will no doubt continue to refer to them again but they are a bit dry in comparison to this book.

The Wine Encyclopedia is a joy to pick up and read at anytime, with detailed maps not just showing the road layouts but the soil conditions and the vine concentrations and the extents of the prime areas. There are some beautiful photographs and details of the main producers and their labels. The author's recommendations are also included at the end of each section.

Far better than a wine atlas. If you have only one book about wine in your house and you enjoy drinking wine I would recommend this book most highly.

Informative, well written, easy to follow and understand., 03 Nov 2000
Informative, well written, easy to follow and understand.

I take photocopies of relevant pages on holiday to source and try new wines.

Excellent reference materials for French cuisine and other European, less so for cuisines outside Europe, 06 Sep 2008
I have no doubt members of the editorial committee that oversaw this revision (2001) are talented people and some of the best in the culinary scene in France. It has a wealth of classic haute cuisine and not so haute like sole menuiere, and how to prepare elaborate pigeon dishes. Summaries for other non-French cuisines vary in quality: the section on British cuisine(s) is rather brief and Austrian pastry excellent. The section on non-European countries cuisines are poor and brief: much of Chinese cooking is not covered well, Korean cuisine doesn't make it, the section on New Zealand ignores the current convergence towards Pacific Rim cuisine and explosion of Mediterranean-style food products, and Mexico is merged with other Latin American countries. I wouldn't blame the contributors because as French, they are less well exposed to culinary trends in much of East and Southeast Asia, and certainly NZ is rather remote from France.

I suggest you will be happy if you want to treat this as a reference for French or other "Old World European" cuisines, but deeply disappointed if you want this to be the only cookery reference ever needed. It is probably impossible to have one big book covering all cooking questions under the sun: you may need one for each big geographical region.

A feast of a book!, 03 Jan 2008
This is a gorgeous book - an absolute joy - and I wish I'd bought it years ago. (The price had always put me off but as far as I am concerned now, it is an investment - and had I known then what I know now, I would have bought fewer 'other' books and used the money saved to buy this one.) It is an absolute mine of information, and if you're interested in food, as I am (and you must be, or you wouldn't be reading this..), I am sure you will find yourself 'dipping' into this book constantly - it makes fascinating reading, and this version is beautifully presented. The pages are crammed with many tempting recipes - certainly, some of these are complicated and more suited to a professional chef, and perhaps this would not be the best choice for a 'first cookbook' for a novice - but there are so many recipes and cooking methods that would be suitable and appealing to anyone with a basic knowledge of cooking. Even the humble potato has a whole host of recipes devoted to it. I find the book to be an invaluable reference aid and now - having enjoyed cooking from an early age, and after 30 years as a 'home cook' - I find my enthusiasm rekindled and my horizons broadened. Nothing left to say really, except perhaps 'bon appetit!'

Excellent and comprehensive when it wants to be, 07 Dec 2007
Portrayed by some, including somewhat understandably the publishers, as 'the world's greatest cookery encyclopedia' this is a book which can justifiably try to claim that title. Whether it would win that title is debatable but it's certainly a strong candidate. It's excellent when it chooses to cover a subject but not comprehensive and not for the novice cook.

Cookery is just too large a subject to cover in a single volume so it's unreasonably to expect any single volume work to be encyclopedic so there are understandable gaps in Larousse's coverage of it's subject. This won't teach you how to cook from scratch, despite containing descriptions of many cooking techniques and recipes, but this is a reference work. This is the book you turn to after you've learned the basics of how to cook.

If you have reached that point of being confident in the kitchen and want to get more from what you've learned so far this is a book for you. If you're a gastronome and want a reference to tell you more about the background of what you're eating then this is for you. If you're just learning to cook and are looking for one book to cover everything then you're probably better off with Delia.

For those who do want this as a reference then remember it is excellent but not comprehensive. When it chooses to cover a subject it is very good but what it chooses to cover is a bit random, for example the entry on croissants describes their history, the basic process to make them and gives half a dozen different recipes and variations but the entry for danish pastry rattles off a quick one paragraph description and mentions nothing more. Also the indexing is a bit disorganised so there is an entry for black pudding but nothing for white pudding, on the other hand though it has entries for boudin blanc but not boudin noir! The gaps in its coverage reflect its slightly francophile emphasis but the indexing is just one of those things that mean without a little food knowledge, in that case knowing that boudin noir and black pudding are pretty much the same thing, this won't be that useful.

This has a home in my kitchen as it sits among thirty or forty other cook books. If I was to just have three or four on the shelf then it wouldn't be one of those books but it is worth the money once you are buying you second or third set of cookbooks.


mammoth, 05 Dec 2007
the larousse gastronomique is a mammoth encyclopedia, and it makes fascinating reading and drooling. there are recipes galore, entries on the cuisines of various countries, cooking techniques, ingredients, restauranteurs, leading chefs, and more.

(having said that, i couldn't find a single entry on seafood chowder.)

and for those with serial killer tendancies, this is the book hannibal lecture uses in his recipe for human brain (although i presume he adapted).

hours and hours of use in this book.

"Umm, what is he talking about", 01 Nov 2007
So, you're in the kitchen planning (or heaven help you if you're mid way through cooking for) a dinner party and you look at the Celeb Chef's guidance and ask to the heavens "what is he on about". This is where Larousse comes in. This is not a cookery book by itself, it is a manual to food and drink of a kind that has no competitor. You need to know what an obscure ingredient is, and what you can replace it with if you can't trace it? Look in Larousse. You've got one of those complicated Rick Stein books and he's telling you prepare your vegetables à la Ménagère, and after you've scratched your head for a bit, you reach for Larousse and there you are. This book is amazing, but will not go into the finer details of all food stuffs as this is not what it's for, and there are loads of books on the market place on subjects such as soya and the like.

OK, so there have been some mixed reports on this book with some good and some bad. Take it for what it is; it's an encyclopedia after all, and should be THE standard book for any gastronome. Complaining about lack of in-depth knowledge on one food type, or lack of complex recipes is the same as grumbling about the Encyclopedia Britannica for not having enough of a story line or having an accurate description of the inner workings of a Ford Mondeo! Use it, embrace it, and live by it. Amen.


Separated by a common language, 20 Feb 2006
Why use 3 ingredients when 20 will do. I found myself asking this many times during my use of this book. Many of the recipes were overcomplicated when the basic art of sausagemaking is essentialy simple, our forefathers didn't have the range of ingredients mentioned in Frankfurters for example.
Like other reveiwers, I find the use of American measures and terms confusing: crushed red pepper, broiling, pan broiling? So without an addendum to convert the terms to english cooking, expect some frustration and please publishers/authors/booksellers, if you expect your tome to be read outside of the USofA just add a small addendum with the changes required to convert to european measures and terms.

Home Sausage Making, 18 Jul 2005
Just a note to say that this is a US book (a plea for synopsis writers and reviewers to mention country of origin for cookery books, and describe the success of attempts at internationalisation).

The measurements are mostly in pounds, spoons and feet, but the odd 'cup' does creep in. Temperatures are given in both Fahrenheit and Celsius.

Most ingredients are obvious to a UK buyer, but some will need research, and these include some of the most important ones. For example: http://www.askthemeatman.com/hog_cuts_interactive_chart.htm indicates that 'Pork Butt' is not found at the rear of the animal but is, rather, the shoulder. Also, it is not clear which of the several available curing agents is meant by 'curing salt', or whether it matters.

A note in the book indicates that recipes have been adjusted to a lower (15%) than traditional (25%) fat content, which I consider to be a shame. Others may find this a bonus.

Please ignore the star rating above. This review is not about the quality or diversity of the recipes.

home sausage making, 14 May 2003
This is a very well written and easy to use book with some really usefull tips and ideas which I have tried with much success.

The only cookery book I consider indespensible., 24 Apr 2008
A row is brewing. Your daft *****/******* of a wife/husband and you are trying to come to terms with the fact that only one of you will get to decide what to do with the Jerusalem Artichokes/ Lamb chops...

McGee settles it. Ask McGee. He WILL have the answer, and then a whole lot more. I mean it people, this book could save your marriage. In point of fact, if your going to get stranded on a desert island, take this along, IT COULD SAVE YOUR LIFE!

Everything you or anyone else will ever ask yourself about food. And then enough to keep you entertained (never mind well fed) for 10 years on a desert island.

Mr. McGEE I hope you read this one day, you are a great man, I salute you.

I'm also slightly toasted on Mulberry Gin, so forgive my grammar!

astonishingly interesting book, 24 Jun 2007
this book covers just about everything you were curious about, or didn't know yet that you were curious about, with respects to food, its history and its preparation.

Ultra!, 30 Apr 2007
This book is perfect. I wish all non-fiction books were created like this. It is technically accurate in every detail, this immediately comes across in the brilliant writing and vocabulary. It contains such a wealth of knowledge in every concise, impartial paragraph. This evening I enjoyed the section on "utensil materials." Where else can you read about so much collected knowledge in such a pleasingly presented manner. Definitely something to dip into every few days.

Now I just need to find a book equally as accomplished on VW Golfs.

prefer American edition, 13 Apr 2007
This is a great book, with lots of useful detail that will help anyone wanting to improve their cooking skills. Yes, it contains information about the molecular structure of milk. However, in an encyclopaedic tome one can simply skip the parts that don't appeal, and instead focus on the main points (like what happens when baking a soufflé, and what this means in terms of doing things in the kitchen -- no, it won't necessarily collapse if you open the oven).

A pity, then, that the British edition has a cheap, budget feel. Not only is the page layout somewhat mangled, but the spine is stiff and the book doesn't want to lie flat. In contrast the red American edition is beautiful, with antique style paper and careful layout. On the other hand, I dislike the smell of the inks used for the American edition...

The answer to all culinary questions., 27 Aug 2006
An unrivalled guide to the science of cooking.

Every concievable topic is covered in detail; from the manufacture of soy sauce, to descriptions of the aromatic compounds in different herbs and spices. Why does fish smell fishy, and exactly what happens to meat when it's browned?

This is an almost overwhelming resource, and a must for anyone eager to develop their culinary understanding beyond the basic information found in most recipe books. I have been better able to control the food that I cook with a fraction of the information found within this amazing read.

An absolute must.

Superb choice for an amateur or expert, 07 Aug 2007
I bought this edition of the book a few years ago and have just pre-ordered the new edition due out in November. I use this book constantly, even now. Some of the information is a little dated, so I would recommend pre-ordering the latest edition (as I have done). It's an excellent series of books and don't be put off by the price, it's well worth it!!!

A Genuine Must Have, 19 Mar 2006
This is an excellent production with comprehensive detail, first class layout and maps. The balance is perfect catering equally for beginner, keen amateur and expert.

If you only buy two wine books, get this and Wine Behind the Label and you will not be disappointed.

A 'must-have' for those interested in wine, 14 Oct 2003
I was given the first edition of this encyclopaedia in 1989 and was very impressed with the easy to read depth of information within it. The newer edition (for which I am writing this review) is different. It covers much of the same ground as the older book but in some areas, Alsace as an example, it provides a different, but equally useful angle. In the first edition, the individual growers are listed together with a resume of their wines and styles. In the second, the grape varieties and blends are listed with a list of the better growers. Personally, I find the two books together an ideal combination. If you are interested in discovering hitherto little discovered wines, 'sleepers' or the very best examples of a specific type this is the book to get. If you can get a copy of the first edition to go with it, even better!

A truly useful book, 11 Feb 2002
A truly useful and well presented book. Its full of information about grape varieties, wine making techniques, the producers and the wines themselves. I have read both Oz Clark and Parker and will no doubt continue to refer to them again but they are a bit dry in comparison to this book.

The Wine Encyclopedia is a joy to pick up and read at anytime, with detailed maps not just showing the road layouts but the soil conditions and the vine concentrations and the extents of the prime areas. There are some beautiful photographs and details of the main producers and their labels. The author's recommendations are also included at the end of each section.

Far better than a wine atlas. If you have only one book about wine in your house and you enjoy drinking wine I would recommend this book most highly.

Informative, well written, easy to follow and understand., 03 Nov 2000
Informative, well written, easy to follow and understand.

I take photocopies of relevant pages on holiday to source and try new wines.

Excellent reference materials for French cuisine and other European, less so for cuisines outside Europe, 06 Sep 2008
I have no doubt members of the editorial committee that oversaw this revision (2001) are talented people and some of the best in the culinary scene in France. It has a wealth of classic haute cuisine and not so haute like sole menuiere, and how to prepare elaborate pigeon dishes. Summaries for other non-French cuisines vary in quality: the section on British cuisine(s) is rather brief and Austrian pastry excellent. The section on non-European countries cuisines are poor and brief: much of Chinese cooking is not covered well, Korean cuisine doesn't make it, the section on New Zealand ignores the current convergence towards Pacific Rim cuisine and explosion of Mediterranean-style food products, and Mexico is merged with other Latin American countries. I wouldn't blame the contributors because as French, they are less well exposed to culinary trends in much of East and Southeast Asia, and certainly NZ is rather remote from France.

I suggest you will be happy if you want to treat this as a reference for French or other "Old World European" cuisines, but deeply disappointed if you want this to be the only cookery reference ever needed. It is probably impossible to have one big book covering all cooking questions under the sun: you may need one for each big geographical region.

A feast of a book!, 03 Jan 2008
This is a gorgeous book - an absolute joy - and I wish I'd bought it years ago. (The price had always put me off but as far as I am concerned now, it is an investment - and had I known then what I know now, I would have bought fewer 'other' books and used the money saved to buy this one.) It is an absolute mine of information, and if you're interested in food, as I am (and you must be, or you wouldn't be reading this..), I am sure you will find yourself 'dipping' into this book constantly - it makes fascinating reading, and this version is beautifully presented. The pages are crammed with many tempting recipes - certainly, some of these are complicated and more suited to a professional chef, and perhaps this would not be the best choice for a 'first cookbook' for a novice - but there are so many recipes and cooking methods that would be suitable and appealing to anyone with a basic knowledge of cooking. Even the humble potato has a whole host of recipes devoted to it. I find the book to be an invaluable reference aid and now - having enjoyed cooking from an early age, and after 30 years as a 'home cook' - I find my enthusiasm rekindled and my horizons broadened. Nothing left to say really, except perhaps 'bon appetit!'

Excellent and comprehensive when it wants to be, 07 Dec 2007
Portrayed by some, including somewhat understandably the publishers, as 'the world's greatest cookery encyclopedia' this is a book which can justifiably try to claim that title. Whether it would win that title is debatable but it's certainly a strong candidate. It's excellent when it chooses to cover a subject but not comprehensive and not for the novice cook.

Cookery is just too large a subject to cover in a single volume so it's unreasonably to expect any single volume work to be encyclopedic so there are understandable gaps in Larousse's coverage of it's subject. This won't teach you how to cook from scratch, despite containing descriptions of many cooking techniques and recipes, but this is a reference work. This is the book you turn to after you've learned the basics of how to cook.

If you have reached that point of being confident in the kitchen and want to get more from what you've learned so far this is a book for you. If you're a gastronome and want a reference to tell you more about the background of what you're eating then this is for you. If you're just learning to cook and are looking for one book to cover everything then you're probably better off with Delia.

For those who do want this as a reference then remember it is excellent but not comprehensive. When it chooses to cover a subject it is very good but what it chooses to cover is a bit random, for example the entry on croissants describes their history, the basic process to make them and gives half a dozen different recipes and variations but the entry for danish pastry rattles off a quick one paragraph description and mentions nothing more. Also the indexing is a bit disorganised so there is an entry for black pudding but nothing for white pudding, on the other hand though it has entries for boudin blanc but not boudin noir! The gaps in its coverage reflect its slightly francophile emphasis but the indexing is just one of those things that mean without a little food knowledge, in that case knowing that boudin noir and black pudding are pretty much the same thing, this won't be that useful.

This has a home in my kitchen as it sits among thirty or forty other cook books. If I was to just have three or four on the shelf then it wouldn't be one of those books but it is worth the money once you are buying you second or third set of cookbooks.


mammoth, 05 Dec 2007
the larousse gastronomique is a mammoth encyclopedia, and it makes fascinating reading and drooling. there are recipes galore, entries on the cuisines of various countries, cooking techniques, ingredients, restauranteurs, leading chefs, and more.

(having said that, i couldn't find a single entry on seafood chowder.)

and for those with serial killer tendancies, this is the book hannibal lecture uses in his recipe for human brain (although i presume he adapted).

hours and hours of use in this book.

"Umm, what is he talking about", 01 Nov 2007
So, you're in the kitchen planning (or heaven help you if you're mid way through cooking for) a dinner party and you look at the Celeb Chef's guidance and ask to the heavens "what is he on about". This is where Larousse comes in. This is not a cookery book by itself, it is a manual to food and drink of a kind that has no competitor. You need to know what an obscure ingredient is, and what you can replace it with if you can't trace it? Look in Larousse. You've got one of those complicated Rick Stein books and he's telling you prepare your vegetables à la Ménagère, and after you've scratched your head for a bit, you reach for Larousse and there you are. This book is amazing, but will not go into the finer details of all food stuffs as this is not what it's for, and there are loads of books on the market place on subjects such as soya and the like.

OK, so there have been some mixed reports on this book with some good and some bad. Take it for what it is; it's an encyclopedia after all, and should be THE standard book for any gastronome. Complaining about lack of in-depth knowledge on one food type, or lack of complex recipes is the same as grumbling about the Encyclopedia Britannica for not having enough of a story line or having an accurate description of the inner workings of a Ford Mondeo! Use it, embrace it, and live by it. Amen.


Separated by a common language, 20 Feb 2006
Why use 3 ingredients when 20 will do. I found myself asking this many times during my use of this book. Many of the recipes were overcomplicated when the basic art of sausagemaking is essentialy simple, our forefathers didn't have the range of ingredients mentioned in Frankfurters for example.
Like other reveiwers, I find the use of American measures and terms confusing: crushed red pepper, broiling, pan broiling? So without an addendum to convert the terms to english cooking, expect some frustration and please publishers/authors/booksellers, if you expect your tome to be read outside of the USofA just add a small addendum with the changes required to convert to european measures and terms.

Home Sausage Making, 18 Jul 2005
Just a note to say that this is a US book (a plea for synopsis writers and reviewers to mention country of origin for cookery books, and describe the success of attempts at internationalisation).

The measurements are mostly in pounds, spoons and feet, but the odd 'cup' does creep in. Temperatures are given in both Fahrenheit and Celsius.

Most ingredients are obvious to a UK buyer, but some will need research, and these include some of the most important ones. For example: http://www.askthemeatman.com/hog_cuts_interactive_chart.htm indicates that 'Pork Butt' is not found at the rear of the animal but is, rather, the shoulder. Also, it is not clear which of the several available curing agents is meant by 'curing salt', or whether it matters.

A note in the book indicates that recipes have been adjusted to a lower (15%) than traditional (25%) fat content, which I consider to be a shame. Others may find this a bonus.

Please ignore the star rating above. This review is not about the quality or diversity of the recipes.

home sausage making, 14 May 2003
This is a very well written and easy to use book with some really usefull tips and ideas which I have tried with much success.

Mavellous book at a great price, 06 Sep 2008
What a beautiful book! I have coveted the large format version of this book for some time Grand Livre De Cuisine: Alain Duccasse's Culinary Encyclopedia but I could not justify the price. In this format the book is just as beautiful and now affordable.

It is presented as an encyclopaedia of ingredients with recipes to cook them. Beginning with Acacia blossom, artichokes and asparagus ending with wood pigeon, woodcock and zucchini. There are for example 20 individual Asparagus recipes each complete with full colour pictures, a huge 29 Sea Bass recipes.

The recipes are clearly presented, well laid out, each one with a picture of the finished dish with presentation instructions. The book does assume a high level of culinary skill, there are no descriptions of techniques.

On the down side, mistakes in the translation from French to English are not uncommon. Sometimes it means you need to read the text through again to extract the meaning, other times there are errors translating the units. For example one recipe calls for a 73lb (3.5kg) Sea Bass or 1 3/4 fluid ounces is repeatedly translated as (50 CL) which is half a litre. You have to read the recipe carefully to work out which is correct.

Would I recommend this book? Oh Yes! If you have a foodie in the family this is the ideal gift, especially at this price. For anyone with a good level of culinary skill this book is an essential addition to the cook book library. I would have given five stars but for the errors in translation.


Alain Ducasse's Culinary Dictionary, 01 Jul 2008
Review of Alain Ducasse's Culinary Dictionary

Hard to know how far culinary gods can go for further recognition when their empires are booming. I was truly disappointed by this tome, which should have been ambitiously wonderful had it been given more consideration and time to perfect.

Perhaps it would like to be an encyclopedia but rather seems to this reader to be intense cookbook trying to cover all fancy gastronomic bases. One can, of course, get ideas but recipes appear not properly tested so you need to have a serious command of the kitchen to find your way with stocks, sauces, details of the dish etc. In this way, the average serious cook may feel intimidated. After seven hundred recipes, I rather doubt too many copies will have that worn-in feeling a great cookbook develops when used and loved.

The translation into English is full of mistakes. Once remaindered for a good price - the book will be worth it for gorgeous photographs. The original or updated Larousse Gastronomique from 1996 is full of cross references, fun, traditional, inspiring and anything you want it to be in comparison except perhaps his presentation of so-called `haute, haute' cuisine. Hard to know how much Ducasse wanted to look like the king along with the five chefs who assisted in this endeavor. How much more does he need to show off.

As a serious foodie, serious amateur chef for thirty-five years and writer, I prefer to rave not demote. In this case, sadly, the book might do better as an impressive doorstop with a top brand name.





An impressive attempt at putting Ducasse's culinary artistry into a book, 07 Mar 2008
This is a beautifully presented book showcasing hundreds of creations to come out Ducasse's kitchens. It is not for nothing that this man has three triple-starred restaurants; the quality of his work is extraordinary.

It is probably fair to say that most people wouldn't buy this for the recipes (if you are looking to attempt many of the dishes, you'll need deep pockets, excellent local food suppliers and a well-equipped kitchen, not to mention an extraordinary amount of skill). However this doesn't detract from its beauty as a book for the coffee table and to promote discussion.

My only negative point is that this edition is probably too small to do many of the pictures justice - if you are willing to pay the price for the upgrade to the large format edition it is probably worth it.

great book for the price!, 09 Nov 2007
i first saw this book about a year ago. the chef at the restaurant i work at has a copy and after allmost an hour of looking at it decided i needed it, only problem was the price tag which was £160. when i saw this book in a revised edition for only £40 i didnt know quite what to think. at first i thought it must be paperback but then found out it was hardcover. well....it came today and i can tell you the only difference is the page size. no, i'm not talking about the ammount of pages but only the actual size of the page. its about the size of A4 paper, but i see that as a plus not a minus!
the book is layed out alphabetically and goes by ingredient. its ONLY recipes though. nothing inspirational as far as quotes of philosophies but if you looking for recipes you can adapt to somthing of your own then this is the ticket. it's all very ducasse in style. very minimalist and lets the products speak for themselves. the only thing that i think may be a bad point to the home cook is the reaccuring theme of truffles, foie gras ect. it's food thats decadent and not really home cook kinda stuff. if your someone in the professional world though its a keeper and well worth the £26.

Alan Davidson's Oxford Companion to Food has been over 20 years in the assembling, but here it is; and it is superlatively worth the wait. In fact, superlatives fall silent. A huge and authoritative dictionary of 2,650 entries on just about every conceivable foodstuff, seasoning, cuisine, cooking method, historical survey, significant personage and explication of myth, it is supplemented by some 40 longer articles on key items. Davidson himself (no relation) contributes approximately 80% of the 2,650 entries, thereby guaranteeing high levels of erudition, readability and deadpan feline wit. Since this is a monument intended to last, nothing so frivolous as a recipe is included. A decision taken early in the development of the project to abjure issues whose significance is largely topical has also ensured an agreeable high-mindedness--nothing on those crucial but essentially dreary topics BSE and GM foods, for example.

If a fault could be found, it would only be that it's often difficult to read to the end of an entry, as the abundant cross-referencing all too easily sends one off to another entry, thence bouncing off to another, and all too soon the original is forgotten. A random alphabet of seductions might include: Aardvark, Botulism, Cup Cake, David (Elizabeth), Enzymes, Fat-Tailed Sheep, Gender/Sex and Food, Hallucinogenic Mushrooms, Ice Cream Sundae, Jewish Dietary Laws, Kangaroos, Lobscouse, Microwave Cooking, Norway, Offal, Puffin, Queen of Puddings, Roti, Scurvy, Termite Heap Mushroom (or Taillevant), Umeboshi, Vegetarianism, Washing up (a very elegant little article), sadly no X, Yin-yang and Zabaglione. As this might show, Alan Davidson's aim, borrowed from Dumas' great Grand Dictionnaire de Cuisine, that his work would appeal not only to persons of "serious character" but also those "of a much lighter disposition", is utterly fulfilled. --Robin Davidson

The only cookery book I consider indespensible., 24 Apr 2008
A row is brewing. Your daft *****/******* of a wife/husband and you are trying to come to terms with the fact that only one of you will get to decide what to do with the Jerusalem Artichokes/ Lamb chops...

McGee settles it. Ask McGee. He WILL have the answer, and then a whole lot more. I mean it people, this book could save your marriage. In point of fact, if your going to get stranded on a desert island, take this along, IT COULD SAVE YOUR LIFE!

Everything you or anyone else will ever ask yourself about food. And then enough to keep you entertained (never mind well fed) for 10 years on a desert island.

Mr. McGEE I hope you read this one day, you are a great man, I salute you.

I'm also slightly toasted on Mulberry Gin, so forgive my grammar!

astonishingly interesting book, 24 Jun 2007
this book covers just about everything you were curious about, or didn't know yet that you were curious about, with respects to food, its history and its preparation.

Ultra!, 30 Apr 2007
This book is perfect. I wish all non-fiction books were created like this. It is technically accurate in every detail, this immediately comes across in the brilliant writing and vocabulary. It contains such a wealth of knowledge in every concise, impartial paragraph. This evening I enjoyed the section on "utensil materials." Where else can you read about so much collected knowledge in such a pleasingly presented manner. Definitely something to dip into every few days.

Now I just need to find a book equally as accomplished on VW Golfs.

prefer American edition, 13 Apr 2007
This is a great book, with lots of useful detail that will help anyone wanting to improve their cooking skills. Yes, it contains information about the molecular structure of milk. However, in an encyclopaedic tome one can simply skip the parts that don't appeal, and instead focus on the main points (like what happens when baking a soufflé, and what this means in terms of doing things in the kitchen -- no, it won't necessarily collapse if you open the oven).

A pity, then, that the British edition has a cheap, budget feel. Not only is the page layout somewhat mangled, but the spine is stiff and the book doesn't want to lie flat. In contrast the red American edition is beautiful, with antique style paper and careful layout. On the other hand, I dislike the smell of the inks used for the American edition...

The answer to all culinary questions., 27 Aug 2006
An unrivalled guide to the science of cooking.

Every concievable topic is covered in detail; from the manufacture of soy sauce, to descriptions of the aromatic compounds in different herbs and spices. Why does fish smell fishy, and exactly what happens to meat when it's browned?

This is an almost overwhelming resource, and a must for anyone eager to develop their culinary understanding beyond the basic information found in most recipe books. I have been better able to control the food that I cook with a fraction of the information found within this amazing read.

An absolute must.

Superb choice for an amateur or expert, 07 Aug 2007
I bought this edition of the book a few years ago and have just pre-ordered the new edition due out in November. I use this book constantly, even now. Some of the information is a little dated, so I would recommend pre-ordering the latest edition (as I have done). It's an excellent series of books and don't be put off by the price, it's well worth it!!!

A Genuine Must Have, 19 Mar 2006
This is an excellent production with comprehensive detail, first class layout and maps. The balance is perfect catering equally for beginner, keen amateur and expert.

If you only buy two wine books, get this and Wine Behind the Label and you will not be disappointed.

A 'must-have' for those interested in wine, 14 Oct 2003
I was given the first edition of this encyclopaedia in 1989 and was very impressed with the easy to read depth of information within it. The newer edition (for which I am writing this review) is different. It covers much of the same ground as the older book but in some areas, Alsace as an example, it provides a different, but equally useful angle. In the first edition, the individual growers are listed together with a resume of their wines and styles. In the second, the grape varieties and blends are listed with a list of the better growers. Personally, I find the two books together an ideal combination. If you are interested in discovering hitherto little discovered wines, 'sleepers' or the very best examples of a specific type this is the book to get. If you can get a copy of the first edition to go with it, even better!

A truly useful book, 11 Feb 2002
A truly useful and well presented book. Its full of information about grape varieties, wine making techniques, the producers and the wines themselves. I have read both Oz Clark and Parker and will no doubt continue to refer to them again but they are a bit dry in comparison to this book.

The Wine Encyclopedia is a joy to pick up and read at anytime, with detailed maps not just showing the road layouts but the soil conditions and the vine concentrations and the extents of the prime areas. There are some beautiful photographs and details of the main producers and their labels. The author's recommendations are also included at the end of each section.

Far better than a wine atlas. If you have only one book about wine in your house and you enjoy drinking wine I would recommend this book most highly.

Informative, well written, easy to follow and understand., 03 Nov 2000
Informative, well written, easy to follow and understand.

I take photocopies of relevant pages on holiday to source and try new wines.

Excellent reference materials for French cuisine and other European, less so for cuisines outside Europe, 06 Sep 2008
I have no doubt members of the editorial committee that oversaw this revision (2001) are talented people and some of the best in the culinary scene in France. It has a wealth of classic haute cuisine and not so haute like sole menuiere, and how to prepare elaborate pigeon dishes. Summaries for other non-French cuisines vary in quality: the section on British cuisine(s) is rather brief and Austrian pastry excellent. The section on non-European countries cuisines are poor and brief: much of Chinese cooking is not covered well, Korean cuisine doesn't make it, the section on New Zealand ignores the current convergence towards Pacific Rim cuisine and explosion of Mediterranean-style food products, and Mexico is merged with other Latin American countries. I wouldn't blame the contributors because as French, they are less well exposed to culinary trends in much of East and Southeast Asia, and certainly NZ is rather remote from France.

I suggest you will be happy if you want to treat this as a reference for French or other "Old World European" cuisines, but deeply disappointed if you want this to be the only cookery reference ever needed. It is probably impossible to have one big book covering all cooking questions under the sun: you may need one for each big geographical region.

A feast of a book!, 03 Jan 2008
This is a gorgeous book - an absolute joy - and I wish I'd bought it years ago. (The price had always put me off but as far as I am concerned now, it is an investment - and had I known then what I know now, I would have bought fewer 'other' books and used the money saved to buy this one.) It is an absolute mine of information, and if you're interested in food, as I am (and you must be, or you wouldn't be reading this..), I am sure you will find yourself 'dipping' into this book constantly - it makes fascinating reading, and this version is beautifully presented. The pages are crammed with many tempting recipes - certainly, some of these are complicated and more suited to a professional chef, and perhaps this would not be the best choice for a 'first cookbook' for a novice - but there are so many recipes and cooking methods that would be suitable and appealing to anyone with a basic knowledge of cooking. Even the humble potato has a whole host of recipes devoted to it. I find the book to be an invaluable reference aid and now - having enjoyed cooking from an early age, and after 30 years as a 'home cook' - I find my enthusiasm rekindled and my horizons broadened. Nothing left to say really, except perhaps 'bon appetit!'

Excellent and comprehensive when it wants to be, 07 Dec 2007
Portrayed by some, including somewhat understandably the publishers, as 'the world's greatest cookery encyclopedia' this is a book which can justifiably try to claim that title. Whether it would win that title is debatable but it's certainly a strong candidate. It's excellent when it chooses to cover a subject but not comprehensive and not for the novice cook.

Cookery is just too large a subject to cover in a single volume so it's unreasonably to expect any single volume work to be encyclopedic so there are understandable gaps in Larousse's coverage of it's subject. This won't teach you how to cook from scratch, despite containing descriptions of many cooking techniques and recipes, but this is a reference work. This is the book you turn to after you've learned the basics of how to cook.

If you have reached that point of being confident in the kitchen and want to get more from what you've learned so far this is a book for you. If you're a gastronome and want a reference to tell you more about the background of what you're eating then this is for you. If you're just learning to cook and are looking for one book to cover everything then you're probably better off with Delia.

For those who do want this as a reference then remember it is excellent but not comprehensive. When it chooses to cover a subject it is very good but what it chooses to cover is a bit random, for example the entry on croissants describes their history, the basic process to make them and gives half a dozen different recipes and variations but the entry for danish pastry rattles off a quick one paragraph description and mentions nothing more. Also the indexing is a bit disorganised so there is an entry for black pudding but nothing for white pudding, on the other hand though it has entries for boudin blanc but not boudin noir! The gaps in its coverage reflect its slightly francophile emphasis but the indexing is just one of those things that mean without a little food knowledge, in that case knowing that boudin noir and black pudding are pretty much the same thing, this won't be that useful.

This has a home in my kitchen as it sits among thirty or forty other cook books. If I was to just have three or four on the shelf then it wouldn't be one of those books but it is worth the money once you are buying you second or third set of cookbooks.


mammoth, 05 Dec 2007
the larousse gastronomique is a mammoth encyclopedia, and it makes fascinating reading and drooling. there are recipes galore, entries on the cuisines of various countries, cooking techniques, ingredients, restauranteurs, leading chefs, and more.

(having said that, i couldn't find a single entry on seafood chowder.)

and for those with serial killer tendancies, this is the book hannibal lecture uses in his recipe for human brain (although i presume he adapted).

hours and hours of use in this book.

"Umm, what is he talking about", 01 Nov 2007
So, you're in the kitchen planning (or heaven help you if you're mid way through cooking for) a dinner party and you look at the Celeb Chef's guidance and ask to the heavens "what is he on about". This is where Larousse comes in. This is not a cookery book by itself, it is a manual to food and drink of a kind that has no competitor. You need to know what an obscure ingredient is, and what you can replace it with if you can't trace it? Look in Larousse. You've got one of those complicated Rick Stein books and he's telling you prepare your vegetables à la Ménagère, and after you've scratched your head for a bit, you reach for Larousse and there you are. This book is amazing, but will not go into the finer details of all food stuffs as this is not what it's for, and there are loads of books on the market place on subjects such as soya and the like.

OK, so there have been some mixed reports on this book with some good and some bad. Take it for what it is; it's an encyclopedia after all, and should be THE standard book for any gastronome. Complaining about lack of in-depth knowledge on one food type, or lack of complex recipes is the same as grumbling about the Encyclopedia Britannica for not having enough of a story line or having an accurate description of the inner workings of a Ford Mondeo! Use it, embrace it, and live by it. Amen.


Separated by a common language, 20 Feb 2006
Why use 3 ingredients when 20 will do. I found myself asking this many times during my use of this book. Many of the recipes were overcomplicated when the basic art of sausagemaking is essentialy simple, our forefathers didn't have the range of ingredients mentioned in Frankfurters for example.
Like other reveiwers, I find the use of American measures and terms confusing: crushed red pepper, broiling, pan broiling? So without an addendum to convert the terms to english cooking, expect some frustration and please publishers/authors/booksellers, if you expect your tome to be read outside of the USofA just add a small addendum with the changes required to convert to european measures and terms.

Home Sausage Making, 18 Jul 2005
Just a note to say that this is a US book (a plea for synopsis writers and reviewers to mention country of origin for cookery books, and describe the success of attempts at internationalisation).

The measurements are mostly in pounds, spoons and feet, but the odd 'cup' does creep in. Temperatures are given in both Fahrenheit and Celsius.

Most ingredients are obvious to a UK buyer, but some will need research, and these include some of the most important ones. For example: http://www.askthemeatman.com/hog_cuts_interactive_chart.htm indicates that 'Pork Butt' is not found at the rear of the animal but is, rather, the shoulder. Also, it is not clear which of the several available curing agents is meant by 'curing salt', or whether it matters.

A note in the book indicates that recipes have been adjusted to a lower (15%) than traditional (25%) fat content, which I consider to be a shame. Others may find this a bonus.

Please ignore the star rating above. This review is not about the quality or diversity of the recipes.

home sausage making, 14 May 2003
This is a very well written and easy to use book with some really usefull tips and ideas which I have tried with much success.

Mavellous book at a great price, 06 Sep 2008
What a beautiful book! I have coveted the large format version of this book for some time Grand Livre De Cuisine: Alain Duccasse's Culinary Encyclopedia but I could not justify the price. In this format the book is just as beautiful and now affordable.

It is presented as an encyclopaedia of ingredients with recipes to cook them. Beginning with Acacia blossom, artichokes and asparagus ending with wood pigeon, woodcock and zucchini. There are for example 20 individual Asparagus recipes each complete with full colour pictures, a huge 29 Sea Bass recipes.

The recipes are clearly presented, well laid out, each one with a picture of the finished dish with presentation instructions. The book does assume a high level of culinary skill, there are no descriptions of techniques.

On the down side, mistakes in the translation from French to English are not uncommon. Sometimes it means you need to read the text through again to extract the meaning, other times there are errors translating the units. For example one recipe calls for a 73lb (3.5kg) Sea Bass or 1 3/4 fluid ounces is repeatedly translated as (50 CL) which is half a litre. You have to read the recipe carefully to work out which is correct.

Would I recommend this book? Oh Yes! If you have a foodie in the family this is the ideal gift, especially at this price. For anyone with a good level of culinary skill this book is an essential addition to the cook book library. I would have given five stars but for the errors in translation.


Alain Ducasse's Culinary Dictionary, 01 Jul 2008
Review of Alain Ducasse's Culinary Dictionary

Hard to know how far culinary gods can go for further recognition when their empires are booming. I was truly disappointed by this tome, which should have been ambitiously wonderful had it been given more consideration and time to perfect.

Perhaps it would like to be an encyclopedia but rather seems to this reader to be intense cookbook trying to cover all fancy gastronomic bases. One can, of course, get ideas but recipes appear not properly tested so you need to have a serious command of the kitchen to find your way with stocks, sauces, details of the dish etc. In this way, the average serious cook may feel intimidated. After seven hundred recipes, I rather doubt too many copies will have that worn-in feeling a great cookbook develops when used and loved.

The translation into English is full of mistakes. Once remaindered for a good price - the book will be worth it for gorgeous photographs. The original or updated Larousse Gastronomique from 1996 is full of cross references, fun, traditional, inspiring and anything you want it to be in comparison except perhaps his presentation of so-called `haute, haute' cuisine. Hard to know how much Ducasse wanted to look like the king along with the five chefs who assisted in this endeavor. How much more does he need to show off.

As a serious foodie, serious amateur chef for thirty-five years and writer, I prefer to rave not demote. In this case, sadly, the book might do better as an impressive doorstop with a top brand name.





An impressive attempt at putting Ducasse's culinary artistry into a book, 07 Mar 2008
This is a beautifully presented book showcasing hundreds of creations to come out Ducasse's kitchens. It is not for nothing that this man has three triple-starred restaurants; the quality of his work is extraordinary.

It is probably fair to say that most people wouldn't buy this for the recipes (if you are looking to attempt many of the dishes, you'll need deep pockets, excellent local food suppliers and a well-equipped kitchen, not to mention an extraordinary amount of skill). However this doesn't detract from its beauty as a book for the coffee table and to promote discussion.

My only negative point is that this edition is probably too small to do many of the pictures justice - if you are willing to pay the price for the upgrade to the large format edition it is probably worth it.

great book for the price!, 09 Nov 2007
i first saw this book about a year ago. the chef at the restaurant i work at has a copy and after allmost an hour of looking at it decided i needed it, only problem was the price tag which was £160. when i saw this book in a revised edition for only £40 i didnt know quite what to think. at first i thought it must be paperback but then found out it was hardcover. well....it came today and i can tell you the only difference is the page size. no, i'm not talking about the ammount of pages but only the actual size of the page. its about the size of A4 paper, but i see that as a plus not a minus!
the book is layed out alphabetically and goes by ingredient. its ONLY recipes though. nothing inspirational as far as quotes of philosophies but if you looking for recipes you can adapt to somthing of your own then this is the ticket. it's all very ducasse in style. very minimalist and lets the products speak for themselves. the only thing that i think may be a bad point to the home cook is the reaccuring theme of truffles, foie gras ect. it's food thats decadent and not really home cook kinda stuff. if your someone in the professional world though its a keeper and well worth the £26.

Probably the best reference on food around, 21 Jun 2000
20 years work and 2650 entries. Alan Davidson has long been my favourite food author and this confirms it.

A simply excellent reference book, and readable with it., 11 May 2000
This is a great book for both reference, and just to browse through when the mood takes. The content is clear and concise, and as an amateur food writer, it has never failed to yield the information I needed when researching a subject. The entries are by no means exhaustive but gives enough to certainly use as a basis for further research, or indeed just settle an argument with a friend!

Very much worth reading for any lover of food, 28 Dec 1999
If you are like me - you like food -, then you will enjoy this book a lot. It might be of practical value to your daily life now and then, but I think that this is not its strong point. It is an excellent volume to browse at random, or to look up a fact about a particular foodstuff that you always wanted to know. It is very pleasant book to read in any respect. The lay-out is beautiful, something that has become rare these days. The authors (it's not just Alan Davidson alone) write in a very accessible way, so that I can recommend this work to non-native speakers of English (like myself) as well.

An outstanding compilation of everything to do with food., 01 Dec 1999
This is a remarkable book, highly readable, endlessly fascinating and an essential addition to every foodie's library. It is not only the sort of book that is a delight to browse through while eating solitary breakfasts, but a book that comes out over dinner when food is part of a serious discussion. There are minor errors to be found in descriptions of more obscure regional dishes; for example the Northeast Brazilian dish 'Vatapa' which is a thick nut based sauce is confused with 'Mocequa' , a seafood casserole which it usually accompanies. However this is minor carping for a book containing such a depth and breadth of food knowledge.

Excellent (times 20) -- by Emma Cookson, 20 Nov 1999
Alan Davidson is my grandfather and has been writing this book for twenty years, way before I was even born. I'm thirteen, so he started writing it when I was minus seven years old. I have read lots of his entries on an enormous range of different topics - from Aardvark to Zucchini. I can assure you that my grandfather really knows an awful lot about foods from all over the world and throughout human history. He writes in a really amusing and interesting way. I recommend this book to you, not only as a reference work, but as a source of endless amusement and surprise. It may interest you to know that whenever I am in a restaurant with him and my grandmother, he always seems to order the best dishes (putting his knowledge to good use, I see).

Originally created by Prosper Montagne and published in 1938, "The Concise Larousse Gastronomique" serves as a source of information for the enthusiastic cook and serious gastronome alike. The encyclopaedia covers nearly every ingredient and cooking style

The only cookery book I consider indespensible., 24 Apr 2008
A row is brewing. Your daft *****/******* of a wife/husband and you are trying to come to terms with the fact that only one of you will get to decide what to do with the Jerusalem Artichokes/ Lamb chops...

McGee settles it. Ask McGee. He WILL have the answer, and then a whole lot more. I mean it people, this book could save your marriage. In point of fact, if your going to get stranded on a desert island, take this along, IT COULD SAVE YOUR LIFE!

Everything you or anyone else will ever ask yourself about food. And then enough to keep you entertained (never mind well fed) for 10 years on a desert island.

Mr. McGEE I hope you read this one day, you are a great man, I salute you.

I'm also slightly toasted on Mulberry Gin, so forgive my grammar!

astonishingly interesting book, 24 Jun 2007
this book covers just about everything you were curious about, or didn't know yet that you were curious about, with respects to food, its history and its preparation.

Ultra!, 30 Apr 2007
This book is perfect. I wish all non-fiction books were created like this. It is technically accurate in every detail, this immediately comes across in the brilliant writing and vocabulary. It contains such a wealth of knowledge in every concise, impartial paragraph. This evening I enjoyed the section on "utensil materials." Where else can you read about so much collected knowledge in such a pleasingly presented manner. Definitely something to dip into every few days.

Now I just need to find a book equally as accomplished on VW Golfs.

prefer American edition, 13 Apr 2007
This is a great book, with lots of useful detail that will help anyone wanting to improve their cooking skills. Yes, it contains information about the molecular structure of milk. However, in an encyclopaedic tome one can simply skip the parts that don't appeal, and instead focus on the main points (like what happens when baking a soufflé, and what this means in terms of doing things in the kitchen -- no, it won't necessarily collapse if you open the oven).

A pity, then, that the British edition has a cheap, budget feel. Not only is the page layout somewhat mangled, but the spine is stiff and the book doesn't want to lie flat. In contrast the red American edition is beautiful, with antique style paper and careful layout. On the other hand, I dislike the smell of the inks used for the American edition...

The answer to all culinary questions., 27 Aug 2006
An unrivalled guide to the science of cooking.

Every concievable topic is covered in detail; from the manufacture of soy sauce, to descriptions of the aromatic compounds in different herbs and spices. Why does fish smell fishy, and exactly what happens to meat when it's browned?

This is an almost overwhelming resource, and a must for anyone eager to develop their culinary understanding beyond the basic information found in most recipe books. I have been better able to control the food that I cook with a fraction of the information found within this amazing read.

An absolute must.

Superb choice for an amateur or expert, 07 Aug 2007
I bought this edition of the book a few years ago and have just pre-ordered the new edition due out in November. I use this book constantly, even now. Some of the information is a little dated, so I would recommend pre-ordering the latest edition (as I have done). It's an excellent series of books and don't be put off by the price, it's well worth it!!!

A Genuine Must Have, 19 Mar 2006
This is an excellent production with comprehensive detail, first class layout and maps. The balance is perfect catering equally for beginner, keen amateur and expert.

If you only buy two wine books, get this and Wine Behind the Label and you will not be disappointed.

A 'must-have' for those interested in wine, 14 Oct 2003
I was given the first edition of this encyclopaedia in 1989 and was very impressed with the easy to read depth of information within it. The newer edition (for which I am writing this review) is different. It covers much of the same ground as the older book but in some areas, Alsace as an example, it provides a different, but equally useful angle. In the first edition, the individual growers are listed together with a resume of their wines and styles. In the second, the grape varieties and blends are listed with a list of the better growers. Personally, I find the two books together an ideal combination. If you are interested in discovering hitherto little discovered wines, 'sleepers' or the very best examples of a specific type this is the book to get. If you can get a copy of the first edition to go with it, even better!

A truly useful book, 11 Feb 2002
A truly useful and well presented book. Its full of information about grape varieties, wine making techniques, the producers and the wines themselves. I have read both Oz Clark and Parker and will no doubt continue to refer to them again but they are a bit dry in comparison to this book.

The Wine Encyclopedia is a joy to pick up and read at anytime, with detailed maps not just showing the road layouts but the soil conditions and the vine concentrations and the extents of the prime areas. There are some beautiful photographs and details of the main producers and their labels. The author's recommendations are also included at the end of each section.

Far better than a wine atlas. If you have only one book about wine in your house and you enjoy drinking wine I would recommend this book most highly.

Informative, well written, easy to follow and understand., 03 Nov 2000
Informative, well written, easy to follow and understand.

I take photocopies of relevant pages on holiday to source and try new wines.

Excellent reference materials for French cuisine and other European, less so for cuisines outside Europe, 06 Sep 2008
I have no doubt members of the editorial committee that oversaw this revision (2001) are talented people and some of the best in the culinary scene in France. It has a wealth of classic haute cuisine and not so haute like sole menuiere, and how to prepare elaborate pigeon dishes. Summaries for other non-French cuisines vary in quality: the section on British cuisine(s) is rather brief and Austrian pastry excellent. The section on non-European countries cuisines are poor and brief: much of Chinese cooking is not covered well, Korean cuisine doesn't make it, the section on New Zealand ignores the current convergence towards Pacific Rim cuisine and explosion of Mediterranean-style food products, and Mexico is merged with other Latin American countries. I wouldn't blame the contributors because as French, they are less well exposed to culinary trends in much of East and Southeast Asia, and certainly NZ is rather remote from France.

I suggest you will be happy if you want to treat this as a reference for French or other "Old World European" cuisines, but deeply disappointed if you want this to be the only cookery reference ever needed. It is probably impossible to have one big book covering all cooking questions under the sun: you may need one for each big geographical region.

A feast of a book!, 03 Jan 2008
This is a gorgeous book - an absolute joy - and I wish I'd bought it years ago. (The price had always put me off but as far as I am concerned now, it is an investment - and had I known then what I know now, I would have bought fewer 'other' books and used the money saved to buy this one.) It is an absolute mine of information, and if you're interested in food, as I am (and you must be, or you wouldn't be reading this..), I am sure you will find yourself 'dipping' into this book constantly - it makes fascinating reading, and this version is beautifully presented. The pages are crammed with many tempting recipes - certainly, some of these are complicated and more suited to a professional chef, and perhaps this would not be the best choice for a 'first cookbook' for a novice - but there are so many recipes and cooking methods that would be suitable and appealing to anyone with a basic knowledge of cooking. Even the humble potato has a whole host of recipes devoted to it. I find the book to be an invaluable reference aid and now - having enjoyed cooking from an early age, and after 30 years as a 'home cook' - I find my enthusiasm rekindled and my horizons broadened. Nothing left to say really, except perhaps 'bon appetit!'

Excellent and comprehensive when it wants to be, 07 Dec 2007
Portrayed by some, including somewhat understandably the publishers, as 'the world's greatest cookery encyclopedia' this is a book which can justifiably try to claim that title. Whether it would win that title is debatable but it's certainly a strong candidate. It's excellent when it chooses to cover a subject but not comprehensive and not for the novice cook.

Cookery is just too large a subject to cover in a single volume so it's unreasonably to expect any single volume work to be encyclopedic so there are understandable gaps in Larousse's coverage of it's subject. This won't teach you how to cook from scratch, despite containing descriptions of many cooking techniques and recipes, but this is a reference work. This is the book you turn to after you've learned the basics of how to cook.

If you have reached that point of being confident in the kitchen and want to get more from what you've learned so far this is a book for you. If you're a gastronome and want a reference to tell you more about the background of what you're eating then this is for you. If you're just learning to cook and are looking for one book to cover everything then you're probably better off with Delia.

For those who do want this as a reference then remember it is excellent but not comprehensive. When it chooses to cover a subject it is very good but what it chooses to cover is a bit random, for example the entry on croissants describes their history, the basic process to make them and gives half a dozen diffe