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Larousse Gastronomique (1938)

by Prosper Montagné, Librarie Larousse

Other authors: See the other authors section.

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1,629158,807 (4.39)17
Originally created by Prosper Montagne and published in 1938, Larousse Gastronomique serves as a useful source of information for the enthusiastic cook and serious gastronome alike, whether your interest is in the mythological origins of ambrosia, or how best to use a marinade.
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» See also 17 mentions

English (12)  Finnish (1)  Swedish (1)  Hungarian (1)  All languages (15)
Showing 1-5 of 12 (next | show all)
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  pszolovits | Feb 3, 2021 |
world famous cook book very good + dj with tears rarely used
  antiqueart | Dec 12, 2013 |
I had this book on the shelf for years, and supposed it to be snooty and French. It is - and terrific stuff, too.
Handling a roadkill just after Christmas I browsed the book for venison recipes and discovered one (see Roebuck) attributed to Christian Dior, of all people. To my slight surprise it read well - it had, I imagine, a sort of New Look simplicity. And it was a triumph.
Now I browse the great tome occasionally, finding all sorts of treasures, including little biographies of extraordinary people, mostly French cooks and critics. ( )
  jason.goodwin | Mar 22, 2012 |
Highly regarded as a French gourmand's Bible, I keep this book close to the kitchen as a culinary dictionary. Entries are organized alphabetically, and brief recipes are filed where appropriate. For example, if you want to find different ways to cook sole, look up "sole," and the entry will provide an explanation of the subject, tips on how to select and prepare the fish, then different recipes that focus on ingredients rather than step-by-step instructions such as "Turn the oven to 400 degrees...."

My edition is old, from the '60s or '70s, but it is still is useful to have around. Larousse Gastronomique is a companion to the kitchen and certainly not a replacement for a cookbook, as the recipes are there more for inspiration than direct instruction. ( )
2 vote StoutHearted | Apr 23, 2009 |
Comprehensive coverage of French cuisine; obviously weaker elsewhere. Recipes are notoriously unreliable. Nice pictures. ( )
  jontseng | Apr 12, 2008 |
Showing 1-5 of 12 (next | show all)
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» Add other authors (12 possible)

Author nameRoleType of authorWork?Status
Montagné, Prosperprimary authorall editionsconfirmed
Librarie Laroussemain authorall editionsconfirmed
Escoffier, AugusteForewordsecondary authorsome editionsconfirmed
Froud, NinaTranslatorsecondary authorsome editionsconfirmed
Froud, NinaEditorsecondary authorsome editionsconfirmed
Gilbert, PhiléasForewordsecondary authorsome editionsconfirmed
Gray, PatienceTranslatorsecondary authorsome editionsconfirmed
Murdoch, MaudTranslatorsecondary authorsome editionsconfirmed
Taylor, Barbara MacraeTranslatorsecondary authorsome editionsconfirmed
Turgeon, CharlotteEditorsecondary authorsome editionsconfirmed
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Originally created by Prosper Montagne and published in 1938, Larousse Gastronomique serves as a useful source of information for the enthusiastic cook and serious gastronome alike, whether your interest is in the mythological origins of ambrosia, or how best to use a marinade.

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