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Larousse Gastronomique: The Encyclopedia of Food, Wine & Cookery

Larousse Gastronomique: The Encyclopedia of Food, Wine & Cookery

Phileas Gilbert
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From Wikipedia: Larousse Gastronomique is an encyclopedia of gastronomy. The majority of the book is about French cuisine, and contains recipes for French dishes and cooking techniques. The first edition included few non-French dishes and ingredients; later editions include many more. ~~~ The first edition was edited by Prosper Montagné, with prefaces by Georges Auguste Escoffier and Philéas Gilbert. 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. It caused 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."[1] ~~~ The book was translated into English in 1961. ~~~ 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.
Language
English
Pages
1101
Format
Hardcover
Publisher
Crown Publishers, Inc.
Release
September 01, 2022

Larousse Gastronomique: The Encyclopedia of Food, Wine & Cookery

Phileas Gilbert
0/5 ( ratings)
Read Download
From Wikipedia: Larousse Gastronomique is an encyclopedia of gastronomy. The majority of the book is about French cuisine, and contains recipes for French dishes and cooking techniques. The first edition included few non-French dishes and ingredients; later editions include many more. ~~~ The first edition was edited by Prosper Montagné, with prefaces by Georges Auguste Escoffier and Philéas Gilbert. 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. It caused 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."[1] ~~~ The book was translated into English in 1961. ~~~ 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.
Language
English
Pages
1101
Format
Hardcover
Publisher
Crown Publishers, Inc.
Release
September 01, 2022

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