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Larousse Gastronomique
From Wikipedia, the free encyclopedia
Larousse Gastronomique is a classic encyclopedia of gastronomy.
The first edition (1938) was edited by Prosper Montagné, with prefaces by Escoffier and Philéas Gilbert. It was published by Editions Larousse. It included 1850 black-and-white illustrations and 16 color plates. It was translated into English in 1961.
This edition is heavily biased towards French culinary tradition: French dishes, cooking techniques, and recipes are featured. Though non-French dishes and ingredients are mentioned, they are presented in altered forms in accordance with haute cuisine.
The second edition (2001) is modernized in many ways and includes more, and more accurate, material on other cuisines and contains approx. 1350 pages.
It is also available in a concise edition (2003).
See also: Food writing
- 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