Although I don’t talk about food as much on my blog as I do on other social media (especially Instagram, I know, I’m one of those people), I do have a fondness for food and a growing curiosity – some may even say skill – for cooking. Recently, I bought a cookbook I have been wanting to buy for a few years now – Larousse Gastronomique.
There are plenty of good cookbooks out there, but Larousse Gastronomique is considered one of the ultimate cookbooks. Many of the most renowned chefs around the world have used this book in some form in their kitchens, and indeed many contribute to this edition as well. At over 1200 pages, and over 3800 recipes, this encyclopedia provides information not only on the recipes, but also on the ingredients themselves, their origins and variations, the history of different cuisines, how to use different cooking utensils (with some new ones added in to this 2009 edition), as well as biographies of famous and influential chefs. It’s no wonder that in the 76 years since its first publication it has continued to be so relevant and so well used, and even in this era of information overload on cooking through the internet, cookbooks and cooking shows on television, this tome still works as a back to basics comprehensive guide to the kitchen.
I thought I’d just show a few pictures from inside the book so you can see how it works – it’s quite different to other cookbooks, but not in a bad way.
I’m not expecting to become some sort of amazing chef overnight, but I am quite sure this book will help me to better my cooking habits and to learn new and exciting ways to experiment with food. If you love cooking, I think you’ll also love this book.
What makes a good cookbook for you? What are some of your favourite cookbooks and chefs, and what is it you like about them so much?