i just recently bought this lovely boxed set of larousse gastronomique (in three easy installments ;-p) from my cousin N, who is a certified foodie herself. from the moment i saw it on her multiply site, i knew i had to have it (talk about impulse buying). impulse buying or not, larousse gastronomique is considered to be the encyclopedia of gastronomy of professional chefs since its first publication in 1938. (now i ain't no professional chef but i can cook pretty well, if i do say so myself.)
this edition of larousse gastronomique is divided into four parts to make the recipes easy to follow: fish & seafood; vegetables & salad; meat, poultry & game; and desserts, cakes & pastries. each book has basic recipes for the sauces, pastries, garnishes, etc... another great thing about this is that it includes all the different measurements for wet and dry ingredients and even for the oven temperature. for someone who shudders at the very thought of conversion like yours truly, this is heaven-sent. basically, most of the recipes in larousse gastronomique are french (duh!) but over the years recipes from different cuisines have also been incorporated into it whilst retaining its very essence.
when there's the time and opportunity, i will post here the dishes that i'd have tried cooking already. to try and cook the recipes presents a challenge to me as i haven't cooked that much in a long time--except for my spontaneous cooking inventions and the obligatory holiday meals which are far and few in between. now the question is, do i have the guts to try and cook these wonderful recipes?
oh, yes. i do.
who knows, maybe this impulse will pay off.
wish me luck!
