One of my final finds before leaving Calgary was a 1961 first American edition of this french cook book, many call it the gastronomic bible, Larousse Gastronomique. It`s big, 1000 pages, but I brought it along on the container so no sweat. After all we like to cook and maybe it`s time to expand beyond Risotto and Crepes a bit.
The book is still in circulation, many times updated and much glossier these days, this one however has a good feel to it. No Celebrity chef attached, no long how to instructions, just plain simple facts and instructions for about anything french cooking. Whoever wrote it, did expect the reader to have some basic cooking skills, as some recipes are dangerously short in description....we`ll wing it if necessary.
My favorite section is the offal segments, it explains pretty much every organ and what to do with it. So get ready for some off the wall blog posts.
As the ideas for Blogging seem to dry up these days, maybe I make that a regular one. Lundi Larousse or Offal Thursdays.
WE INTEND TO USE IT
A LARGE CHEESE SECTION
WE GOT SOME ALREADY
COTE DE VEAU EN PAPILLOTE
MY FAVORITE SECTION
WON`T FIND THAT ON ANY FOOD BLOGS OUT THERE....
MAYBE OUTDATED, BUT SOUNDSTASTY
ALL THE BOTTLES FOR WINE