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Recommended by

Michael Laiskonis

Pastry Chef, Consultant, Writer, Creative Director at ICE, NYC

This hefty volume, along with a durable chefs knife, was among my first investments as a young cook. An encyclopedic treatment of French cuisine from abaisse to zuppa inglese, Larousse remains a rock-solid standard I still reference on occasion. And as modern cooking evolves at an exponential pace, its also an important document of the increasingly obscure, the rare classics in danger becoming forgotten.

Jon Bonné

Author

This is where I'm supposed to talk about "Mastering the Art of French Cooking," but the Larousse (1st American edition, which is what my father gave me) not only taught the basics, it put the entire cuisine into context, including comparison to other cuisines. (Look no further than the charts on American, British and French butchery.) It is canonical.

Gizzi Erskine

Chef and food writer

When I was in my late teens and before I got into Leiths, I discovered Larousse. My mum was an amazing cook, but although she owned the book she never actually read any of it! I devoured it from cover to cover at bedtime and have read it over several times since. I knew I wanted to be a chef because of this book.