Before I bought Escoffier, I read older is better - and the descriptions are so scant that it is difficult to understand sometimes, and in such ancient terminology that I often wish I had a more recent copy to compare it with and see if it ISN'T the nightmare some editors say it is.
So before I buy Larousse, as I enlarge my culinary library, what do you Chow Hounds think is best -- an older edition or a newer one?
Please be as specific as you can!
They brought in new editors, at some points, on both works, I believe, with one of these, it may have been Escoffier, completely revamped it in a way I wondered if destroyed its authenticity.
Rhonda the Personal Chef and Foodie