Larousse Gastronomique

[Pavido Scalf]

LAROUSSEGASTRONOMIQUE. The chef Prosper Montagn's Larousse gastronomique was first published in France in 1938. Alongside Georges-Auguste Escoffier's Le guide culinaire and Louis Saulnier's Le rpertoire de la cuisine, the Larousse gastronomique became one of the key reference works on French national and regional cuisine for the professional chef. The Larousse gastronomique is a reference text that codifies a history of the French culinary arts from the distant past to the present day in encyclopedic form. Entries cover such items as culinary terminology, foods, kitchen equipment, techniques,national cuisines, regional French cuisines, and historically significant chefs and restaurants.

Three editions of the Larousse gastronomique have been published in English. The first edition, published in 1961, was an Anglo-American venture edited by Charlotte Turgeon and Nina Froud. A fairly direct translation of the Montagn text, this edition included updated food science entries and English and American measurements. One translator is the noted British food writer Patience Gray and it concludes with an additional reading list compiled by Elizabeth David.

Jennifer Harvey Lang edited the English second edition, published in 1988, from the 1984 French edition compiled and directed by Robert J. Courtine. Courtine's introduction describes the first edition as a monumental work, albeit one in need of some refurbishment. These new editions take into account technical innovations, advancements in food science, and a new culture of dining characterized by simpler meals and a dietary palette expanded through travel and global commerce. Yet the core achievements of Montagn, including his recipes and technical advice on classical and regional French dishes, are preserved.

For the third English edition, published in 2001, Jennifer Harvey Lang worked from a new French edition edited by Jol Robuchon, the president of the Gastronomy committee of the Librairie Larousse. This edition claims to have retained the classic dishes and techniques of the original edition with a newfound sensitivity to global influences in technique, presentation, ingredients, and recipes. It is 1,350 pages, over 150 pages longer than the preceding English edition and it includes two hundred new recipes and four hundred new entries.

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La premire dition du Larousse gastronomique[1] date de 1938. Elle est rdige par le chef cuisinier Prosper Montagn en collaboration avec le docteur Alfred Gottschalk pour les parties scientifiques. La prface est d'Auguste Escoffier.

L'dition de 1996[4] est marque par une grande remise jour, faite sous l'gide d'un comit gastronomique prsid par Jol Robuchon. Cette dition s'ouvre sur les produits et cuisines du monde. Le comit se compose de :

Pour sa sixime dition en 2007[5], son titre devient Grand Larousse gastronomique. L'ouvrage est supervis par un nouveau comit gastronomique qui a t prsid par Jol Robuchon, dcd en 2018. Le comit se compose de :

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