| Larousse Gastronomique | |
 2001 hardback edition in its box | |
| Author | Prosper Montagné |
|---|---|
| Country | France |
| Language | French |
| Subject(s) | Culinary Arts |
| Genre(s) | non-fiction |
| Publisher | Editions Larousse |
| Publication date | 1938 |
| Media type | book |
| Pages | 1087 |
Larousse Gastronomique is an encyclopedia of gastronomy. Prosper Montagné ( 14 November 1865, Carcassonne, France &ndash 22 April 1948) was a Chef and author of many Publishing is the process of production and dissemination of Literature or Information &ndash the activity of making information available for public view Year 1938 ( MCMXXXVIII) was a Common year starting on Saturday (link will display the full calendar of the Gregorian calendar. An encyclopedia (or '''encyclopædia''') is a comprehensive written Compendium that contains Information on either all branches of Knowledge Gastronomy is the study of the relationship between Culture and Food. The majority of the book is French cuisine with many French dishes, cooking techniques, and recipes featured. French cuisine is a style of cooking derived from the nation of France. Many non-French dishes and ingredients are mentioned and, in later editions, these entries increased.
Contents |
Background
The first edition (1938) was edited by Prosper Montagné, with prefaces by Georges Auguste Escoffier and Philéas Gilbert. Year 1938 ( MCMXXXVIII) was a Common year starting on Saturday (link will display the full calendar of the Gregorian calendar. Prosper Montagné ( 14 November 1865, Carcassonne, France &ndash 22 April 1948) was a Chef and author of many Georges Auguste Escoffier (28 October 1846&ndash12 February 1935 was a French Chef, Restaurateur and culinary writer who popularized and updated 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 and causing 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. Georges Auguste Escoffier 's Le Guide culinaire is a pivotal book in the history of European Haute cuisine, being Escoffier's largely Georges Auguste Escoffier (28 October 1846&ndash12 February 1935 was a French Chef, Restaurateur and culinary writer who popularized and updated Georges Auguste Escoffier (28 October 1846&ndash12 February 1935 was a French Chef, Restaurateur and culinary writer who popularized and updated ” [1] Also the first edition contained a recipe for "cocaine pudding"
Translations and other editions
It was translated into English in 1961. Year 1961 ( MCMLXI) was a Common year starting on Sunday (link will display full calendar of the Gregorian calendar.
Bibliography
Montagné, Prosper. Larousse gastronomique: The Encyclopedia of Food, Wine, and Cookery. Edited by Charlotte Turgeon and Nina Froud. New York: Crown, 1961. First English edition.
Montagné, Prosper. Larousse gastronomique: The New American Edition of the World's Greatest Culinary Encyclopedia. Edited by Jennifer Harvey Lang. New York: Crown, 1988. Second English edition.
Montagné, Prosper. Larousse gastronomique: The World's Greatest Culinary Encyclopedia. Edited by Jennifer Harvey Lang. New York: Clarkson Potter, 2001. Third English edition.
The Third edition (2001) is modernized in many ways and includes additional material on other cuisines and contains approx. Year 2001 ( MMI) was a Common year starting on Monday according to the Gregorian calendar. Cuisine (from French cuisine, "cooking culinary art kitchen" ultimately from Latin coquere, "to cook" is a specific set 1350 pages.
It is also available in a concise edition (2003).
See also
Bibliography
Montagné, Prosper. A list of some prominent writers on Food, Cooking, dining, and cultural history related to food Larousse Gastronomique: The Encyclopedia of Food, Wine, and Cookery. Edited by Charlotte Turgeon and Nina Froud. New York: Crown, 1961. First English edition.
Montagné, Prosper. Larousse gastronomique: The New American Edition of the World's Greatest Culinary Encyclopedia. Edited by Jennifer Harvey Lang. New York: Crown, 1988. Second English edition.
Montagné, Prosper. Larousse gastronomique: The World's Greatest Culinary Encyclopedia. Edited by Jennifer Harvey Lang. New York: Clarkson Potter, 2001. Third English edition.
Notes
- ^ James, 266–68
Works cited
- James, Kenneth. Escoffier: The King of Chefs. Hambledon and London: Cambridge University Press, 2002.
- Larousse Gastronomique, Prosper Montagné, maître cuisinier, avec la collaboration du docteur Gottschalk, Paris, Editions Larousse, 1938.
- 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
- 2001 2nd edition, ISBN 2-03-560227-0, with assistance from a gastronomic committee chaired by Joël Robuchon
- English translation of 2nd edition, ISBN 0-609-60971-8
Dapyx Software network: MP3 Explorer | Ebook Manager | Zenithic