Larousse Gastronomique: Difference between revisions
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{{Infobox book | |||
{{Infobox | |||
| name = Larousse Gastronomique | | name = Larousse Gastronomique | ||
| title_orig = | |||
| translator = | |||
| image = | | image = | ||
| caption = | | caption = | ||
| author = Prosper Montagné | | author = Prosper Montagné | ||
| illustrator = | |||
| cover_artist = | |||
| country = France | | country = France | ||
| language = French | | language = French | ||
| subject = | | series = | ||
| genre = Reference | | subject = Gastronomy | ||
| publisher = | | genre = Reference | ||
| publisher = | |||
| pub_date = 1938 | | pub_date = 1938 | ||
| media_type = Print | | english_pub_date = 1961 | ||
| pages = | | media_type = Print | ||
| isbn = | | pages = | ||
| isbn = | |||
| oclc = | |||
}} | }} | ||
'''Larousse Gastronomique''' is an [[encyclopedia]] of [[gastronomy]] first published in 1938 by the French [[chef]] [[Prosper Montagné]]. It is considered one of the most comprehensive and authoritative reference books on [[French cuisine]] and [[culinary arts]]. | |||
== | ==History== | ||
''Larousse Gastronomique'' | The first edition of ''Larousse Gastronomique'' was published in 1938. It was edited by Prosper Montagné, with the collaboration of Dr. Alfred Gottschalk, a well-known [[nutritionist]] and [[chemist]]. The book was published by [[Éditions Larousse]], a French publishing house known for its dictionaries and encyclopedias. | ||
The original edition was written in French and focused primarily on French cuisine, but it also included information on international dishes and ingredients. In 1961, an English translation was published, which expanded the book's reach to a global audience. | |||
The | |||
== | ==Content== | ||
''Larousse Gastronomique'' contains over 8,500 recipes and numerous articles on various topics related to food and cooking. The book is organized alphabetically, making it easy to look up specific terms or recipes. | |||
=== | ===Recipes=== | ||
The '' | The recipes in ''Larousse Gastronomique'' cover a wide range of dishes, from classic French recipes such as [[Coq au vin]] and [[Bouillabaisse]] to international dishes like [[Paella]] and [[Sushi]]. Each recipe is accompanied by detailed instructions and often includes historical context or variations. | ||
=== Ingredients === | ===Ingredients=== | ||
The encyclopedia provides detailed descriptions of a vast array of ingredients used in cooking. This includes common ingredients like [[butter]], [[flour]], and [[sugar]], as well as more exotic items such as [[truffles]], [[foie gras]], and [[saffron]]. | |||
=== | ===Techniques=== | ||
''Larousse Gastronomique'' | ''Larousse Gastronomique'' also serves as a guide to culinary techniques. It explains methods such as [[braising]], [[poaching]], and [[sautéing]], providing both the theory and practical advice for executing these techniques in the kitchen. | ||
=== Culinary | ===Culinary History=== | ||
The book delves into the history of gastronomy, exploring the origins of various dishes and the evolution of cooking techniques over time. It includes biographies of famous chefs and gastronomes, as well as discussions of significant culinary movements and trends. | |||
== | ==Editions== | ||
''Larousse Gastronomique'' has | Since its initial publication, ''Larousse Gastronomique'' has been updated and revised several times. New editions have expanded the content to include more international cuisine and modern cooking techniques. The book has been translated into multiple languages, making it accessible to a global audience. | ||
== | ==Influence== | ||
''Larousse Gastronomique'' is widely regarded as an essential resource for chefs, culinary students, and food enthusiasts. Its comprehensive coverage of culinary topics makes it a valuable reference for anyone interested in the art and science of cooking. | |||
== | ==See also== | ||
* [ | * [[French cuisine]] | ||
* [[Culinary arts]] | |||
* [[Gastronomy]] | |||
* [[Prosper Montagné]] | |||
[[Category: | ==External links== | ||
* [Official website of Larousse Gastronomique] | |||
{{DEFAULTSORT:Larousse Gastronomique}} | |||
[[Category:1938 books]] | |||
[[Category:French cuisine]] | [[Category:French cuisine]] | ||
[[Category: | [[Category:Cookbooks]] | ||
[[Category:Encyclopedias]] | |||
[[Category:French non-fiction books]] | |||
Revision as of 21:40, 1 January 2025
Larousse Gastronomique |
|
|---|---|
| Author | Prosper Montagné |
| Language | French |
| Publication Date | 1938 |
Larousse Gastronomique is an encyclopedia of gastronomy first published in 1938 by the French chef Prosper Montagné. It is considered one of the most comprehensive and authoritative reference books on French cuisine and culinary arts.
History
The first edition of Larousse Gastronomique was published in 1938. It was edited by Prosper Montagné, with the collaboration of Dr. Alfred Gottschalk, a well-known nutritionist and chemist. The book was published by Éditions Larousse, a French publishing house known for its dictionaries and encyclopedias.
The original edition was written in French and focused primarily on French cuisine, but it also included information on international dishes and ingredients. In 1961, an English translation was published, which expanded the book's reach to a global audience.
Content
Larousse Gastronomique contains over 8,500 recipes and numerous articles on various topics related to food and cooking. The book is organized alphabetically, making it easy to look up specific terms or recipes.
Recipes
The recipes in Larousse Gastronomique cover a wide range of dishes, from classic French recipes such as Coq au vin and Bouillabaisse to international dishes like Paella and Sushi. Each recipe is accompanied by detailed instructions and often includes historical context or variations.
Ingredients
The encyclopedia provides detailed descriptions of a vast array of ingredients used in cooking. This includes common ingredients like butter, flour, and sugar, as well as more exotic items such as truffles, foie gras, and saffron.
Techniques
Larousse Gastronomique also serves as a guide to culinary techniques. It explains methods such as braising, poaching, and sautéing, providing both the theory and practical advice for executing these techniques in the kitchen.
Culinary History
The book delves into the history of gastronomy, exploring the origins of various dishes and the evolution of cooking techniques over time. It includes biographies of famous chefs and gastronomes, as well as discussions of significant culinary movements and trends.
Editions
Since its initial publication, Larousse Gastronomique has been updated and revised several times. New editions have expanded the content to include more international cuisine and modern cooking techniques. The book has been translated into multiple languages, making it accessible to a global audience.
Influence
Larousse Gastronomique is widely regarded as an essential resource for chefs, culinary students, and food enthusiasts. Its comprehensive coverage of culinary topics makes it a valuable reference for anyone interested in the art and science of cooking.
See also
External links
- [Official website of Larousse Gastronomique]
