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Larousse Gastronomique: The World's Greatest Cookery Encyclopedia by Prosper Montagne (Hardcover, 2001)

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The culinary landscape has changed dramatically over the past decade, requiring a complete overhaul of this classic. Larousse Gastronomique has now been updated to add the latest advances that have forever changed the way we cook, including modern technological methods, such as sous vide cooking and molecular gastronomy. Brand new color photographs for ingredient identification give this edition a fresh and elegant look. And for the first time, Larousse features more than 400 reportage photos, candid images of luxury restaurants from around the world, giving access behind the scenes of the kitchens where the finest food is created. Dozens of new biographies of people who have made significant contributions to the world of food debut in this revision, including such luminaries as Ferran Adr.