Chef Quote by Daniel Boulud

Larousse Gastronomique has always been the first and last word on classic European techniques and recipes. I love that it has expanded its reach…

— Marcus Samuelsson

It is critical to have a sound understanding of traditional culinary principles before attempting to push boundaries in cuisine. Larousse Gastronomique helps me execute…

— Grant Achatz

Larousse Gastronomique is a veritable dictionary of cooking terms for the French kitchen. If a chef were allowed only one book, this would have…

— Mario Batali

Larousse is an invaluable tool for any cook. I've used this great resource all throughout my cooking career, and of course I look forward…

— Thomas Keller

You can't go into the chef's office of any serious kitchen and not see a copy of Larousse. A must-have for professional and home…

— David Chang

I'm a gastronome first and foremost. I have several bookshelves in my home full of cookbooks, foodie magazines and food writer books and I…

— Karen Walker

Larousse has a place of honor on every cookbook shelf in America.

— Martha Stewart

“Culinary historians looking back at the first decades of the twenty-first century will be blessed with vast quantities of material to study, thanks to…

— Laura Shapiro

All the great chefs I know - Thomas Keller, Jean-Georges Vongerichten - they are technicians first.

— Jacques Pepin

You're getting to know who the great chefs are through their books.

— Thomas Keller

“A sous-chef with dreams of her own restaurant empire may have mastered the art of classical French sauce making, but not yet have developed…

— Marian Deegan

I think cooks that are just interested in molecular gastronomy are cooks that will never be chefs.

— Dominique Crenn