The Complete Robuchon or Larousse Gastonomique

Discussion in 'Cookbook Reviews' started by charlievb, Oct 18, 2011.

  1. charlievb

    charlievb

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    Which one is better or are they both worth having. Does anyone have both and can attest to how they compare.

    Thanks
     
  2. sweetie pie

    sweetie pie

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    I have The Complete Robuchon. I've had it for a while and have not cooked from it yet. From reviews I have read, it is more or a home-based cooking than up to his usual self. There are a few recipes I do want to try which don't look too complicated and don't call for ingredients foreign to me. I also have Simply French by Patricia Welles which showcases Robuchon's recipes. I love that book. 
     
  3. shnooky

    shnooky

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    I also have The Complete Robuchon but I got it just a few weeks ago so I can't really give an accurate review, but I've liked everything I've tried from it so that's something I suppose.
     
  4. valeriomarcello

    valeriomarcello

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    I've read the Robuchon,not coooked from it. And looked at the Larousse. Depends what you want, but I think the Larousse is more of a encyplopedia type book....I would probably go with neither, and get something else, but I can't offer u any suggestions...what are you gonna use it for?
     
  5. boar_d_laze

    boar_d_laze

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    Well put, valeriomarcello.  Well put.  "What do you want to use it for?"  That is the question.  

    "Professional level recipes" is something of an oxymoron.  When you reach a level of professional competence, you understand how ingredients go together, what your particular ingredients are like, what substitutions you can make, how to apply techniques to reach desired ends with a given set of equipment, etc.  To a very large extent, that's what professional competence is.  Consequently, you tend to work off recipes rather than follow them to the letter.

    I find the most interesting and challenging part of writing recipes is perfecting them and writing them so they can be followed by someone who doesn't have a great deal of skill, AND provide inspiration for improvisation for someone who does. 

    BDL
     
  6. chefedb

    chefedb

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    I have a version of Larousse from 1959. Its falling apart but I still refer to it. I love it for the classics.