Reddit reviews New Larousse Gastronomique
We found 9 Reddit comments about New Larousse Gastronomique. Here are the top ones, ranked by their Reddit score.
NewMint ConditionDispatch same day for order received before 12 noonGuaranteed packagingNo quibbles returns
Also not a chef but here are some good theory and technique books:
Larousse Gastranomique -
https://www.amazon.co.uk/Larousse-Gastronomique-Hamlyn/dp/0600620425
The focus is obv iously french cooking techniques and application etc.
Leith's cooking Bible -
https://www.amazon.co.uk/Leiths-Cookery-Bible-3rd-ed/dp/074756602X
Prue Leith is highly respected in the U.K for her culinary school...this book gets used a lot in my house
The flavour thesaurus -
https://www.amazon.co.uk/Flavour-Thesaurus-Niki-Segnit/dp/0747599777
Once you have techniques you can look to build on them creatively so theory of what flavours work together is pretty crucial.
French food is more about a way of eating than about some dishes - it is about enjoying a meal vs. utilitarian feeding or instant fat and sweet gratification.
That being said, I get that the point of this thread is to know "obscure/insider dishes that will impress your friends" ... So there you go, here are some lesser known yet classic dishes (meaning any French chef would know):
- Quenelles sauce nantua
- Lievre a la royale
- Pommes souflees
- Pommes pont-neuf
- Pommes Maxim's
- Veau marengo
- Oeuf meyerbeer
- Tournedos rossini
- Tarte praline
- Profiteroles
​
Street food
- Jambon beurre
- Sandwich americain (way better than any hamburger)
- Pan bagnat
​
Some famous dishes that restaurants often get wrong:
- Boeuf bourguignon
- Quiche Lorraine (the real thing just onions and bacon)
- Oeuf coque avec mouillettes
- Croissants (assuming you live in America, it's near impossible to find decent ones)
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To know more and if you have genuine interest in French food, I recommend to start by investing in this book: https://www.amazon.com/New-Larousse-Gastronomique-Hamlyn/dp/0600620425/ref=sr_1_2?crid=7DVIYNNXECNZ&keywords=larousse+gastronomic&qid=1562946190&s=gateway&sprefix=larousse+gast%2Caps%2C315&sr=8-2
Julia Child is great, but that really isn't the best resource. Have a look at these three books. Together they will tell you more than almost any other resources about French cuisine, recipes, technique, history, everything.
Larousse Gastronomique
http://www.amazon.com/New-Larousse-Gastronomique-Hamlyn/dp/0600620425/ref=dp_ob_title_bk
The Escoffier Cookbook
http://www.amazon.com/Escoffier-Cookbook-Guide-Fine-Cookery/dp/0517506629/ref=pd_sim_b_4
On Food and Cooking
http://www.amazon.com/On-Food-Cooking-Science-Kitchen/dp/0684800012/ref=pd_sim_b_6
Here it is on Amazon. $60 is a bargain I reckon.
Larousse Gastronomique honestly I think the ones aimed at vegetarians are usually a bit shit.
First recommendation is don't work as a chef if you value a social/family life.
Good books to read are;
Larousse Gastronomique which is the absolute Bible/Koran/Bhagavad Gita
The Silver Spoon which is a great Italian cook book.
And another tip is old, outdated looking cook books are sometimes the best. I've got one I got from an ex girlfriend's mum which looks terrible but if you're into Cypriot/Greek/Turkish food is incredible, it's here
Good luck with training!
I would love to have this book, if it's still on sale. If not, this one also looks amazing. I would love to learn more about the science of cooking.
http://www.amazon.co.uk/New-Larousse-Gastronomique-Hamlyn/dp/0600620425/ref=sr_1_1?ie=UTF8&qid=1301886442&sr=8-1
Zero recipes, only plating.
It is a fantastic resource for that because it is open to interpretation.
The Escoffier Cookbook and Guide to the Fine Art of Cookery is a good companion.
New Larousse Gastronomique has many recipes and is an essential reference book
Institut Paul Bocuse Gastronomique: The definitive step-by-step guide to culinary excellence also a fantastic resource.