Cookbooks are forever...
Keeper stories coming soon...
James B. Simpkins
Joe Gourmet, LLC
Independent Culinary Professional
San Rafael, CA
A culinarian's first choice:
The World's Greatest Culinary Encyclopedia
Compiled by Librairie Larousse
Random House, Inc. New York
C 1938, revised 1988
When talking to food professionals. food writers, food educaters, even
those star media types bluffing their way as know-it-alls, bet your boutonniere
Larousse Gastronomique has been visited for a refresher-stack of index
cards. This top level resource is not for the Paula Deens or those Bam Bam
Larousse Gastronomique is a one-volumn, 1,300 pages of food
history, eating, restaurants, cooking terms, techniques for the
beginner to the kitchen pro. It is not a resource for want-to-be
writers seeking style. It is a compact source for those fact
checkers, also known as copy editors.
How does it fit on a food writer's shelf? America's ultimate
teaching chef, one who teaches from a cooking line, not
with bam bam antics...meet Charlie Trotter: "Just like a
grammarian encouraging pupils to learn by looking up words
in the dictionary, so to do I point cooks in the direction of
Larousse to understand culinary concepts."
Trotter hands his kitchen-load of interns the weighty English
edition, six pounds of career resources to last a lifetime for
serious culinarians intending to earn a living as informed
How does it fit on a Keeper's shelf? Click to Keepers
Page 14...a gentleman gourmand with an affiliation only for
professionals, USA Bocuse d'Or, attorney Harry Henning.
Also, see where the most authorative food writing books gather
to inform and influence, download this website for a grad course:
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Keeper Simpkins promises ...more to follow...