LAROUSSE GASTRONOMIQUE

'''Larousse Gastronomique''' is an encyclopedia of gastronomy. The majority of the book is French cuisine with many French dishes, cooking techniques, and recipes featured. Many non-French dishes and ingredients are mentioned and in later editions, these entries increased.

Contents

Background

Translations and other editions

See also

Notes

Works cited

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 and causing 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

It was translated into English in 1961.
The second edition (2001) is modernized in many ways and includes additional material on other cuisines and contains approx. 1350 pages.
It is also available in a concise edition (2003).

See also

Food writing

Notes

1. James, 266–68

Works cited

★ James, Kenneth. ''Escoffier: The King of Chefs''. Hambledon and London: Cambridge University Press, 2002.

★ ''Larousse Gastronomique'', Prosper Montagné, maître cuisinier, avec la collaboration du docteur Gottschalk, Paris, Editions Larousse, 1938.

★ ''Larousse gastronomique: the encyclopedia of food, wine & cookery'', Ed. Charlotte Turgeon and Nina Froud. New York, Crown Publishers, 1961. The English translation of the 1938 edition. ISBN 0-517-50333-6

★ 2001 2nd edition, ISBN 2-03-560227-0, with assistance from a gastronomic committee chaired by Joël Robuchon

★ English translation of 2nd edition, ISBN 0-609-60971-8