Reddit mentions of New Larousse Gastronomique

Also not a chef but here are some good theory and technique books:

Larousse Gastranomique -

https://www.amazon.co.uk/Larousse-Gastronomique-Hamlyn/dp/0600620425

The focus is obv iously french cooking techniques and application etc.


Leith's cooking Bible -

https://www.amazon.co.uk/Leiths-Cookery-Bible-3rd-ed/dp/074756602X

Prue Leith is highly respected in the U.K for her culinary school...this book gets used a lot in my house

The flavour thesaurus -

https://www.amazon.co.uk/Flavour-Thesaurus-Niki-Segnit/dp/0747599777

Once you have techniques you can look to build on them creatively so theory of what flavours work together is pretty crucial.

French food is more about a way of eating than about some dishes - it is about enjoying a meal vs. utilitarian feeding or instant fat and sweet gratification.

That being said, I get that the point of this thread is to know "obscure/insider dishes that will impress your friends" ... So there you go, here are some lesser known yet classic dishes (meaning any French chef would know):

- Quenelles sauce nantua

- Lievre a la royale

- Pommes souflees

- Pommes pont-neuf

- Pommes Maxim's

- Veau marengo

- Oeuf meyerbeer

- Tournedos rossini

- Tarte praline

- Profiteroles

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Street food

- Jambon beurre

- Sandwich americain (way better than any hamburger)

- Pan bagnat

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Some famous dishes that restaurants often get wrong:

- Boeuf bourguignon

- Quiche Lorraine (the real thing just onions and bacon)

- Oeuf coque avec mouillettes

- Croissants (assuming you live in America, it's near impossible to find decent ones)

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To know more and if you have genuine interest in French food, I recommend to start by investing in this book: https://www.amazon.com/New-Larousse-Gastronomique-Hamlyn/dp/0600620425/ref=sr_1_2?crid=7DVIYNNXECNZ&keywords=larousse+gastronomic&qid=1562946190&s=gateway&sprefix=larousse+gast%2Caps%2C315&sr=8-2

Julia Child is great, but that really isn't the best resource. Have a look at these three books. Together they will tell you more than almost any other resources about French cuisine, recipes, technique, history, everything.

Larousse Gastronomique
http://www.amazon.com/New-Larousse-Gastronomique-Hamlyn/dp/0600620425/ref=dp_ob_title_bk

The Escoffier Cookbook
http://www.amazon.com/Escoffier-Cookbook-Guide-Fine-Cookery/dp/0517506629/ref=pd_sim_b_4

On Food and Cooking
http://www.amazon.com/On-Food-Cooking-Science-Kitchen/dp/0684800012/ref=pd_sim_b_6

Here it is on Amazon. $60 is a bargain I reckon.

Larousse Gastronomique honestly I think the ones aimed at vegetarians are usually a bit shit.

First recommendation is don't work as a chef if you value a social/family life.

Good books to read are;
Larousse Gastronomique which is the absolute Bible/Koran/Bhagavad Gita

The Silver Spoon which is a great Italian cook book.

And another tip is old, outdated looking cook books are sometimes the best. I've got one I got from an ex girlfriend's mum which looks terrible but if you're into Cypriot/Greek/Turkish food is incredible, it's here

Good luck with training!

I would love to have this book, if it's still on sale. If not, this one also looks amazing. I would love to learn more about the science of cooking.

http://www.amazon.co.uk/New-Larousse-Gastronomique-Hamlyn/dp/0600620425/ref=sr_1_1?ie=UTF8&qid=1301886442&sr=8-1

Zero recipes, only plating.
It is a fantastic resource for that because it is open to interpretation.

The Escoffier Cookbook and Guide to the Fine Art of Cookery is a good companion.

New Larousse Gastronomique has many recipes and is an essential reference book

Institut Paul Bocuse Gastronomique: The definitive step-by-step guide to culinary excellence also a fantastic resource.