Larousse Gastronomique

Larousse Gastronomique (pronounced [la.ʁus ɡas.tʁɔ.nɔ.mik]) is an encyclopedia of gastronomy.[2] 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 in Paris in 1938.[3]

Larousse Gastronomique
2001 hardback edition in its box
AuthorProsper Montagné
CountryFrance
LanguageFrench
SubjectCulinary arts
Genrereference
PublisherEditions Larousse
Publication date
1938[1]
Media typebook
Pages1087

Background

The first edition (1938) was edited by Prosper Montagné, with the collaboration of Dr Alfred Gottschalk,[4][5][6] with prefaces by each of author-chefs Georges Auguste Escoffier and Philéas Gilbert (1857–1942).[7][8][9][10] Gilbert was a collaborator in the creation of this book as well as Le Guide Culinaire (1903) 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."[11]

The third English edition (2001), which runs to approximately 1,350 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 in October 2009, published by Hamlyn in the UK.[12]

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

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[13]
  • Montagné, Prosper. Larousse Gastronomique: The New American Edition of the World's Greatest Culinary Encyclopedia. Edited by Jenifer Harvey Lang. New York: Crown, 1988. Second English edition.ISBN 0-609-60971-8[14]
  • 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[15]
  • Montagné, Prosper. Larousse Gastronomique: The World's Greatest Culinary Encyclopedia. Edited by Jenifer Harvey Lang. New York: Clarkson Potter, 2001. Third English edition. ISBN 978-0-600-62042-6[16]

References
  1. "Gourmet Secrets by Karen Anand: Caring for the carpaccio". Hindustan Times. 20 July 2019.
  2. Lawrence D. Kritzman; Brian J. Reilly; M. B. DeBevoise (2006). The Columbia History of Twentieth-century French Thought. Columbia University Press. pp. 238–. ISBN 978-0-231-10790-7.
  3. New Larousse Gastronomique. Octopus. 2 August 2018. pp. 17–. ISBN 978-0-600-63587-1.
  4. Scholliers, Peter (30 November 2008). Food Culture in Belgium. ABC-CLIO. ISBN 9780313344916 – via Google Books.
  5. Montagné, Prosper; Gottschalk, Alfred (29 June 1938). "Larousse gastronomique". Larousse – via Google Books.
  6. Graham, Peter (29 August 2008). Classic Cheese Cookery. Grub Street Publishers. ISBN 9781909808850 – via Google Books.
  7. "Philéas Gilbert (1857–1942)". data.bnf.fr.
  8. "Phileas Gilbert: Who's Who in Food History". www.foodreference.com.
  9. "Gilbert, Philéas, 1857–1942 – Portaro – library catalog". katalog.vfu.cz.
  10. "Cuisine: Ensemble de 7 ouvrages. - RISSET . Travaux culinaires an". kapandji-morhange.com. GILBERT (Philéas). La cuisine de tous les mois. 2e éd. Paris, Goubaud, 1898. In-8, XIV-710 p., nomb. figures, percaline verte éditeur.Second livre de cuisine de Philéas Gilbert (1857–1943), collaborateur d'Escoffier et qui participa à la rédaction des principaux livres de ce grand chef. Édition augmentée de 140 recettes, soit 840 au total.Soit 7 volumes.
  11. James, 266–68
  12. Robuchon, Joël (2009). Larousse Gastronomique: The World's Greatest Culinary Encyclopedia. Hamlyn. ISBN 9780600620426.
  13. Larousse Gastronomique; The Encyclopedia of Food, Wine, and Cookery (1961) in libraries (WorldCat catalog)
  14. Larousse Gastronomique: The New American Edition of the World's Greatest Culinary Encyclopedia (1988) in libraries (WorldCat catalog)
  15. Larousse Gastronomique; The New American Edition of the World's Greatest Culinary Encyclopedia (1998) in libraries (WorldCat catalog)
  16. Larousse Gastronomique: The World's Greatest Culinary Encyclopedia (2001) in libraries (WorldCat catalog)


This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.