Larousse Gastronomique
Editions Larousse | |
Publication date | 1938[1] |
|---|---|
| Media type | book |
| Pages | 1087 |
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]
Background
The first edition (1938) was edited by
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."[6]
The third English edition (2001), which runs to approximately 1,350 pages, has been modernized and includes additional material on other
Hamlyn in the UK.[7]
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[8]
- 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[9]
- 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[10]
- Montagné, Prosper. Larousse Gastronomique: The World's Greatest Culinary Encyclopedia. Edited by Jenifer Harvey Lang. New York: Clarkson Potter, 2001. Third English edition.
References
- ^ "Gourmet Secrets by Karen Anand: Caring for the carpaccio". Hindustan Times. 20 July 2019.
- ISBN 978-0-231-10790-7.
- ISBN 978-0-600-63587-1– via Goofle Books.
- ISBN 9781909808850– via Google Books.
- ^ "Philéas Gilbert (1857–1942)" (in French). Bibliothèque nationale de France.
- "Phileas Gilbert: Who's Who in Food History". Food Reference.
- "Gilbert, Philéas, 1857-1942". Knihovna/University Library.
- "Cuisine: Ensemble de 7 ouvrages. – RISSET" (in French). Kâ-Mondo.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.
- ^ James, 266–68
- ISBN 9780600620426.
- ^ Larousse Gastronomique; The Encyclopedia of Food, Wine, and Cookery (1961) in libraries (WorldCat catalog)
- ^ Larousse Gastronomique: The New American Edition of the World's Greatest Culinary Encyclopedia (1988) in libraries (WorldCat catalog)
- ^ Larousse Gastronomique; The New American Edition of the World's Greatest Culinary Encyclopedia (1998) in libraries (WorldCat catalog)
- ^ Larousse Gastronomique: The World's Greatest Culinary Encyclopedia (2001) in libraries (WorldCat catalog)
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