iLarousse Gastronomiquei has been the foremost resource of culinary knowledge since its initial publication in 1938. Long revered for its encyclopedic entries on everything from cooking techniques, ingredients, and recipes to equipment, food histories, and culinary biographies, it is the one book every professional chef and avid home cook must have on his or her kitchen shelf. In fact, Julia Child once wrote, If I were allowed only one reference book in my library, iLarousse Gastronomique iwould be it, without question. pThe culinary landscape has changed dramatically in the last decade, prompting a complete revision of this classic work. iLarousse Gastronomiquei has now been updated to add the latest advancements that have forever changed the way we cook, including modern technological methods, such as sous-vide cooking and molecular gastronomy. All-new color ingredient-identification photographs give this edition a fresh, elegant look. And for the first time, iLaroussei features more