Larousse Gastronomique

Larousse Gastronomique

Larousse Gastronomique

Author	Prosper Montagné
Country	France
Language	French
Subject	Culinary arts
Genre	Reference book
Publisher	Éditions Larousse
Publication date	1938
Media type	Print (Hardcover)
Pages	1,200
ISBN	978-0600620426

Larousse Gastronomique is a renowned culinary reference book written by Prosper Montagné and first published in 1938. It is considered one of the most comprehensive and authoritative works on French cuisine.

Overview

Larousse Gastronomique provides a comprehensive overview of French gastronomy, covering a wide range of topics including cooking techniques, ingredients, recipes, and culinary history. The book is known for its detailed explanations and extensive coverage of various culinary aspects.

Content

The book is divided into several sections, each focusing on a specific aspect of French cuisine. Some of the main sections include:

History

This section provides a historical overview of French gastronomy, tracing its roots back to ancient times and highlighting significant culinary developments throughout history.

Techniques

The Techniques section covers various cooking methods, such as sautéing, braising, roasting, and baking. It also includes information on knife skills, food preservation techniques, and other essential culinary techniques.

Ingredients

In the Ingredients section, readers can find detailed information about a wide range of ingredients used in French cuisine. From meats and seafood to vegetables, herbs, and spices, this section provides comprehensive knowledge about the ingredients that form the foundation of French cooking.

Recipes

Larousse Gastronomique features a vast collection of recipes, ranging from classic French dishes to regional specialties. Each recipe is accompanied by detailed instructions, ingredient lists, and cooking tips to ensure successful execution.

Culinary Culture

This section explores the cultural aspects of French gastronomy, including dining etiquette, regional culinary traditions, and the role of food in French society. It provides insights into the rich culinary heritage of France and its influence on global gastronomy.

Influence

Larousse Gastronomique has had a significant impact on the culinary world and is widely regarded as a culinary bible. It has been translated into multiple languages and has become a reference book for chefs, culinary students, and food enthusiasts worldwide.

External links

• Larousse Gastronomique on Larousse.fr