Larousse Gastronomique has been the foremost resource of culinary knowledge since its initial publication in 1938. Long revered for its encyclopedic entries on everything from cooking techniques ingredients and recipes to equipment food histories and culinary biographies it is the one book every professional chef and avid home cook must have on his or her kitchen shelf. In fact Julia Child once wrote If I were allowed only one reference book in my library Larousse Gastronomique would be it without question. The culinary landscape has changed dramatically in the last decade prompting a complete revision of this classic work. Larousse Gastronomique has now been updated to add the latest advancements that have forever changed the way we cook including modern technological methods such as sousvide cooking and molecular gastronomy. Allnew color ingredientidentification photographs give this edition a fresh elegant look. And for the first time Larousse features more than 400 reportage photoscandid images of upscale restaurants from around the worldthat give behindthescenes access into the kitchens where the finest food is created. Dozens of new biographies of people who have made significant contributions to the food world debut in this revision including such luminaries as Ferran Adri Daniel Boulud Alice Waters Gaston Lentre Thomas Keller James Beard and Julia Child. With entries arranged in encyclopedic fashion Larousse Gastronomique is not only incredibly userfriendly but it is also a fantastic read for anyone who loves food. Skip from Roasting to Robert a classic French sauce and then to Robiola the Italian cheese or go from Sake to Saladwith dozens of recipesand on to Salamander a type of oven used in professional kitchens for caramelizing and named after the legendary fireresistant animal. An index at the end of the book of all 3800 recipes for cuisines from around the world makes it easy to find a myriad of preparations for any ingredient eggs or chicken for exampl