Larousse Gastronomique Explained

(pronounced as /fr/) is an encyclopedia of gastronomy^[2] first published by Éditions Larousse in Paris in 1938. 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.^[3]

Background

The first edition (1938) was edited by Prosper Montagné, with the collaboration of Dr Alfred Gottschalk,^[4] with prefaces by each of the author-chefs Georges Auguste Escoffier and (1857–1942).^[5] 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."^[6]

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.^[7]

Bibliography

• Larousse Gastronomique, Prosper Montagné, maître cuisinier, avec la collaboration du docteur Gottschalk, Paris, Editions Larousse, 1938.
• 2001 2nd edition,, 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.
• 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.
• Courtine, Robert. Larousse Gastronomique: the world's greatest cookery encyclopedia. London: Hamlyn, 1988.
• Montagné, Prosper. Larousse Gastronomique: The New American Edition of the World's Greatest Culinary Encyclopedia, Ed. Jenifer Harvey Lang. New York, Crown Publishers, 1998.
• Montagné, Prosper. Larousse Gastronomique: The World's Greatest Culinary Encyclopedia. Edited by Jenifer Harvey Lang. New York: Clarkson Potter, 2001. Third English edition.
• Montagné, Prosper. Larousse Gastronomique: The World's Greatest Culinary Encyclopedia. Edited by Joël Robuchon. New York: Clarkson Potter, 2009. Fourth English edition.

Notes and References

1. Web site: Gourmet Secrets by Karen Anand: Caring for the carpaccio . . 20 July 2019 .
2. Book: Lawrence D. Kritzman . Brian J. Reilly . M. B. DeBevoise . The Columbia History of Twentieth-century French Thought . 2006 . Columbia University Press . 978-0-231-10790-7 . 238–.
3. Book: New Larousse Gastronomique . 2 August 2018 . Octopus . 978-0-600-63587-1 . 17– . Goofle Books.
4. Book: Scholliers, Peter . Food Culture in Belgium . 30 November 2008 . ABC-CLIO . 9780313344916 . Google Books.
   - Web site: Larousse gastronomique . Prosper . Montagné . Alfred . Gottschalk . 29 June 1938 . Larousse . Google Books.
   - Book: Graham, Peter . Classic Cheese Cookery . 29 August 2008 . Grub Street Publishers . 9781909808850 . Google Books.
5. Web site: Philéas Gilbert (1857–1942) . Bibliothèque nationale de France . fr.
   - Web site: Phileas Gilbert: Who's Who in Food History . Food Reference.
   - Web site: Gilbert, Philéas, 1857-1942 . Knihovna/University Library.
   - Web site: Cuisine: Ensemble de 7 ouvrages. – RISSET . 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. . Kâ-Mondo . fr.
6. James, 266–68
7. Book: Robuchon, Joël . Larousse Gastronomique: The World's Greatest Culinary Encyclopedia . 2009 . Hamlyn . 9780600620426.