From Wikipedia Larousse Gastronomique pronounced la us astnmik 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 The first editionwas edited by Prosper Montagn , with prefaces by Georges Auguste Escoffier and Phil as 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 Montagn cannot hide from me the fact that he has used Le Guide as a basis for his new book, and certainly used numerous recipesThe book was translated into English inBibliography Montagn , Prosper Larousse Gastronomique The Encyclopedia of Food, Wine, and Cookery Edited by Charlotte Turgeon and Nina Froud New York Crown,First English edition


10 thoughts on “Larousse Gastronomique: The Encyclopedia of Food, Wine & Cookery

  1. Elizabeth Elizabeth says:

    A masterpiece of everything about French cooking andProbably will never actually finish reading it I can sit down and spend hours just reading on item after another and cross referencing Or if I need instant info I can just look it up.