Larousse Gastronomique

Larousse Gastronomique  

2001 hardback edition in its box
Author(s) Prosper Montagné
Country France
Language French
Subject(s) Culinary Arts
Genre(s) non-fiction
Publisher Editions Larousse
Publication date 1938
Media type book
Pages 1087

Larousse Gastronomique (pronounced: [la.ʁus ɡas.tʁɔ.nɔ.mik]) is an encyclopedia of gastronomy. The majority of the book is about French cuisine, and contains recipes for French dishes and cooking techniques. Many non-French dishes and ingredients are mentioned and in later editions these entries have increased in number.

Contents

Background

The first edition (1938) was edited by Prosper Montagné, with prefaces by Georges Auguste Escoffier and Philéas Gilbert. Gilbert was a collaborator in the creation of this book as well as Le Guide Culinaire with Escoffier, leading to some cross-over with the two books. It caused Escoffier to note when he was asked to write the preface that he could "see with my own eyes," and "Montagné cannot hide from me the fact that he has used Le Guide as a basis for his new book, and certainly used numerous recipes."[1]

Translations and other editions

The book was translated into English in 1961.

Bibliography:

The third edition (2001), which runs to approximately 1350 pages has been modernized and includes additional material on other cuisines. It is also available in a concise edition (2003). A new, updated and revised edition was released on 13 October, 2009 published by Hamlyn in the UK.

Notes

  1. ^ James, 266–68

Works cited