I have a 1 year old Larousse Gastronomique, the French edition. I'm assuming the English edition is a translation of the French one, nothing less nothing more?
I like the recipes a lot, for what they are. First of all, many, many of them are by more-or-less famous French chefs. That makes it pretty exciting to cook them. Usually if you look up a dish or an ingredient, you'll get a few recipes that give you a few ideas of what can be done. If you look up something pretty vast like "tart", you may find about 20 to 30 different recipe, from the different tart doughs to savory tarts to dessert tarts etc...
Now the book is a French book, and it is definitely oriented toward French cooking. I would almost say that if you're really into French cooking, you should get the book, if you're not specially into French cooking, you should pass.
Also the recipe are more or less detailed. While some of them have precise measurements etc... some of them will look something like:
Stuffed Onions:
Peel the onions, keep the two outer layers and empty the inside, chop it and sweat it, add the meat (pork, veal,
lamb or
beef). Butter a roasting pan, place the empty onions and fill them with the stuffing. Cook in the oven. Frequently baste with the juices during the cooking.
So no quantities, no oven temp, no cooking time etc... IMO that's totally fine, as they are just ideas to get going. And most of the ideas are way more involved than the example I just gave you.
But yeah, at least the French edition I have is centered around French cooking, French ingredients, French chefs etc... - while there'll be some info about all sorts of other countries and their specialties, and even recipes, that's probably not the best source for those other countries.
Hope that helped a bit. If you have a specific entry in mind let me know and I'll give you an idea of what the recipes for that entry are.
Also if someone could confirm whether or not the English version is only a translation of the French version?