Larousse Gastronomique

Larousse Gastronomique
2001 hardback edition in its box
Author Prosper Montagné
Country France
Language French
Subject Culinary Arts
Genre reference
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. The first edition included few non-French dishes and ingredients; later editions include many more. The book was originally published by Éditions Larousse, founded by Pierre Larousse.

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]

The third English 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.[2]

Bibliography

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

English translations

  • Montagné, Prosper. 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[3]
  • Montagné, Prosper. Larousse Gastronomique: The New American Edition of the World's Greatest Culinary Encyclopedia. Edited by Jennifer Harvey Lang. New York: Crown, 1988. Second English edition. ISBN 0-609-60971-8[4]
  • Montagné, Prosper. Larousse Gastronomique: The New American Edition of the World's Greatest Culinary Encyclopedia, Ed. Jenifer Harvey Lang. New York, Crown Publishers, 1998. ISBN 0-517-57032-7[5]
  • Montagné, Prosper. Larousse Gastronomique: The World's Greatest Culinary Encyclopedia. Edited by Jennifer Harvey Lang. New York: Clarkson Potter, 2001. Third English edition. ISBN 978-0-600-62042-6[6]

References

  1. ↑ James, 266–68
  2. ↑ Robuchon, Joël (2009). Larousse Gastronomique: The World's Greatest Culinary Encyclopedia. Hamlyn. ISBN 9780600620426.
  3. ↑ Larousse Gastronomique; The Encyclopedia of Food, Wine, and Cookery (1961) in libraries (WorldCat catalog)
  4. ↑ Larousse Gastronomique: The New American Edition of the World's Greatest Culinary Encyclopedia (1988) in libraries (WorldCat catalog)
  5. ↑ Larousse Gastronomique; The New American Edition of the World's Greatest Culinary Encyclopedia (1998) in libraries (WorldCat catalog)
  6. ↑ Larousse Gastronomique: The World's Greatest Culinary Encyclopedia (2001) in libraries (WorldCat catalog)


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