18 books like Larousse gastronomique

What to read after Larousse gastronomique — books similar to it, matched on shared themes.

Grand dictionnaire de cuisine Alexandre Dumas · 1873 · ★ 4.1 · 282p · ≈ 9h · Challenging Original edition. Shares Aliments, Kookkunst, Gastronomie, Cuisine

Larousse of Gastronomy Joël Robuchon · 2000 · 1206p · ≈ 40h · Moderate "Has now been updated to add the latest advancements that have forever changed the way we cook, including modern technological methods, such as sous-vide cooking and molecular gastronomy. All-new color ingredient-identification photographs give this edition a fresh, elegant look. And...Larousse features more than 400 reportage photos--candid images of upscale restaurants from around the… Shares French Cookery, Encyclopedias, French Cooking, Food

Le répertoire de la cuisine Louis Saulnier · 1914 · ★ 5.0 · 239p · ≈ 7h · Moderate First published in 1914, _Le Repertoire de La Cuisine_ is an international culinary treasure written by Escoffier's very own student, Louis Saulnier. The Repertoire, as it is commonly known, is a shorthand guide to the cuisine of the master. This edition includes a special insert with introductory remarks from distinguished chef Jacques Pepin; the late George Lang, renowned food consultant; as… Shares French Cookery, French Cooking, French, Dictionaries

Hering's dictionary of classical and modern cookery Richard Hering · 1958 · 852p · ≈ 28h · Challenging Shares Food, Dictionaries, Cookery, Cooking with this book.

Guide culinaire Auguste Escoffier · 1903 · 902p · ≈ 30h · Challenging This record includes reprints of the first American edition. Shares Kookkunst, French Cookery, French Cooking, Cookery

Modern French culinary art Henri Paul Pellaprat · 1960 · 1037p · ≈ 34h · Challenging Shares French Cookery, French Cooking, Cookery, Cooking with this book.

The Cooking of South-West France Paula Wolfert · 1983 · ★ 4.0 · 356p · ≈ 11h · Moderate Recipes for sauces, soups, salads, appetizers, main dishes, vegetables, and desserts capture the flavor of traditional and contemporary French cooking. Shares French Cookery, French Cooking, Cookery, Cooking

On food and cooking Harold McGee · 1984 · ★ 4.5 · 684p · ≈ 22h · Challenging Harold McGee's On Food and Cooking is a kitchen classic. Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. Now, for its twentieth… Shares Aliments, Cuisine, Food, Cookery

Food fundamentals Margaret McWilliams · 1966 · 576p · ≈ 19h · Moderate Shares Food, Cookery, Cooking with this book.

French Country Cooking (Cookery Library) Elizabeth David · 1951 · ★ 1.0 · 207p · ≈ 6h · Moderate A remarkable book ... food is treated with reverence, with understanding and, above all, with care' - Sunday Times Full of authentic recipes, this richly evocative book describes some of the splendid regional cookery of France. The food of each area has its own particular flavour, derived naturally from local resources. FRENCH COUNTRY COOKING shows the immense diversity of the cuisine through… Shares French Cookery, French Cooking, Food, Cooking

Physiologie du goût Jean Anthelme Brillat-Savarin · 1826 · 357p · ≈ 11h · Challenging Jean-Anthelme Brillat-Savarin, Mayor of Bellay, cousin of Madame Recamier, Chevalier de l'Empire, author of A History of Duelling and a number of racy stories (unfortunately lost), whose sister died in her hundredth year having just finished a good meal and shouting loudly for her dessert, is now best known for his "Physiologie du Gout", which was first published in December 1825. The work has a… Shares Kookkunst, Gastronomie, Food, Cookery

Craig Claiborne's Favorites From The New York Times Craig Claiborne · 1975 · ★ 3.9 Shares Cookery, Cooking with this book. Shares Cookery, Cooking

An herb and spice cook book Craig Claiborne · 1963 · ★ 4.0 · 334p · ≈ 11h · Moderate Shares Cookery, Cooking with this book.

The blender way to better cooking Betty Sullivan · 1965 · 209p · ≈ 6h · Moderate Shares Cookery, Cooking with this book.

Oysters à la mode, or, The oyster and over 100 ways of cooking it Harriet Anne de Salis · 1888 · 76p · ≈ 2h · Challenging Shares Cookery, Cooking with this book.

Cooking Basics for Dummies Bryan Miller · 2004 · ★ 3.9 · 464p · ≈ 15h · Moderate Are you looking to dig yourself out of microwave dinners and learn the ropes of home cooking? Cooking Basics For Dummies, 5th Edition takes the intimidation out of cooking and helps you start cultivating your culinary prowess in no time. From learning fundamental cooking techniques like dicing, chopping, and sauteing to creating delicious, easy-to-follow recipes, you'll discover how to cook up… Shares Cookery, Cooking

First Cook Book Angela Wilkes · 1984 · 72p · ≈ 2h · Moderate Shares Cookery, Cooking with this book.

Basic flavorings Clare Gordon-Smith · 1996 · 64p · ≈ 2h · Moderate Shares Cookery, Cooking with this book.

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