Larousse Gastronomique

Larousse Gastronomique is a classic encyclopedia of gastronomy.

Related Topics:
Encyclopedia - Gastronomy

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The first edition (1938) was edited by Prosper Montagné, with prefaces by Escoffier and Philéas Gilbert. It was published by Editions Larousse. It included 1850 black-and-white illustrations and 16 color plates. It was translated into English in 1961. This edition is heavily biased towards French culinary tradition: French dishes, cooking techniques, and recipes are featured. Though non-French dishes and ingredients are mentioned, the information about them is unreliable.

Related Topics:
Prosper Montagné - Escoffier - Philéas Gilbert - Editions Larousse - French culinary tradition

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The second edition is modernized in many ways and includes more, and more accurate, material on other cuisines.

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See also: Food writing

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