Larousse Gastronomique

Top 10 Cookbooks

Larousse Gastronomique By Prosper Montagné (Editions Larousse, 1938)

Unlike the other books on this list, this tome offers a broader focus on food versus simply supplying recipes. It is considered the definitive encyclopedia of cookery. As the name implies, the emphasis of Larousse Gastronomique is on the cuisine of France, but its expertise can be applied to any cuisine. The book offers detailed cooking techniques such as braising, poaching, grilling, culinary jobs, biographical information on culinary luminaries and covers all the basic tools of the trade. In addition to the book's lists, definitions and articles, there are over 3,500 recipes from the mundane (fifteen variations for apple) to the adventurous (eight ways to prepare eel). It is the book even the world's most famous chefs look to as their reference.

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(Updated: 03/13/12 SG)