Book Quote by Mario Batali

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

Young chefs, famous chefs, home cooks, and everyone who loves food and cooking-we all depend on Larousse Gastronomique. It is the only culinary encyclopedia…

— Daniel Boulud

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

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

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

— Martha Stewart

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

Chef: Any cook who swears in French.

— Henry Beard

Mastering the Art of French Cooking... doesn't mean it has to be fancy cooking, although it can be as elaborate as you wish.

— Julia Child

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

When France was the only reference for chefs to learn, you could go everywhere in the world, and they would copy dishes directly because…

— Daniel Boulud

“A curious fact surfaces in reading these Elizabethan cookbooks. The English did not thicken their sauces with flour. According to some scholars, it was…

— Francine Segan

“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