Larousse Gastronomique Totally Explained

Everything about Larousse Gastronomique totally explained

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.

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 can't hide from me the fact that he's used Le Guide as a basis for his new book, and certainly used numerous recipes.” Also the first edition contained a recipe for "cocaine pudding"

Translations and other editions

It was translated into English in 1961.
   Bibliography
   Montagné, Prosper. Larousse gastronomique: The Encyclopedia of Food, Wine, and Cookery. Edited by Charlotte Turgeon and Nina Froud. New York: Crown, 1961. First English edition.
   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.
   Montagné, Prosper. Larousse gastronomique: The World's Greatest Culinary Encyclopedia. Edited by Jennifer Harvey Lang. New York: Clarkson Potter, 2001. Third English edition.
   The Third 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).

Further Information

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