Larousse Gastronomique


This comprehensive French culinary encyclopedia was first published in 1938 and has been the standard bearer ever since. Any serious chef will have a copy for handy reference. I find it a useful reference source for looking up obscure terms and I enjoy flipping through the pages. Inside you will find definitions of cooking terms, techniques, explanations of ingredients and recipes covering the history and present of continental cuisine.

It was last revised in 2001.