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Larousse Gastronomique
The ultimate guide to classical cuisine, now updated for the era of food processors and microwaves, completely freshly illustrated in full color and Americanized by the renowned author of Tastings. Over 900 full-color photographs and 70 black-and-white illustrations.
1193 pages, Hardcover
First published January 1, 1938
About the author
Prosper Montagné
50 books5 followersProsper Montagné was one of the most renowned French chefs of the Belle Époque and author of many books and articles on food, cooking, and gastronomy, notably Larousse Gastronomique (1938), an encyclopedic dictionary of the French culinary arts. While Montagné was once as famous as his friend Auguste Escoffier, and was one of the most influential French chefs of the early twentieth century, his fame has faded somewhat. In the 1920s, Montagné, Escoffier, and Philéas Gilbert—their close friend and collaborator, and an acclaimed chef and writer in his own right—were the French chefs and culinary writers esteemed above others by many French journalists and writers. After Montagné's death, the chef and author Alfred Guérot's description of the troika as the "celebrated contemporary culinary trinity: Auguste Escoffier, the father; Philéas Gilbert, the son; Prosper Montagné, the spirit" reflects the reverence in which all three were held by the French culinary community.
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Displaying 1 - 30 of 110 reviews
January 23, 2024
Nice, comprehensive and informative book. I love leafing through it. Warning: don’t ever attempt any of the recipes!
March 20, 2012
If, like me, you're a certain kind of person, a bit of a food snob perhaps, You will aspire to own this book and like me you will enjoy owning it but ever really do anything with it, because it's not really a very useful book, nor is it very enjoyable to flip through. But after spending so much $$ and having far to much misplaced respect for old world traditions, you will fail to realise or admit that a better choice of culinary bible would have been the Oxford Companion to Food and anything by Harold McGee. Don't get me wrong, the world needs this book, but you probably don't.
April 21, 2013
Have you ever looked up a word in a dictionary only to lose yourself in the heady foam of English language.
Now imagine that every definition described food.
Only food.
Glorious glorious food.
Hungry?
You will be.
Now imagine that every definition described food.
Only food.
Glorious glorious food.
Hungry?
You will be.
Read
January 5, 2010Highly 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...."[return][return]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.
October 5, 2015
A reminder that as a child and thru high school my knowledge of the world was greatly dependent on the World Book Encyclopedia and Classic Comics, the precursors to our ability to search for every topic on earth thru the internet. Thanks to Erin and Andrew for this wonderful browsing companion. I find it impossible to read an entry without finding a term or reference that I don't know and need to look up elsewhere in the book.
June 6, 2008
What a book!
For those who love a good reference and good food Larousse is the book for you. Even after 8 years of having this book I am still enamored with it. Most everything is there. This issue, published in 1988, has its quirks and some difficulties with certain translations. What is really interesting is the fact that it was published right before the big fusion cuisine movement so many of the recipes are uniquely French--or the French take on world cuisine.
Very intense recipes--for those who prefer to do something the 'right' way.
Hard to beat!
For those who love a good reference and good food Larousse is the book for you. Even after 8 years of having this book I am still enamored with it. Most everything is there. This issue, published in 1988, has its quirks and some difficulties with certain translations. What is really interesting is the fact that it was published right before the big fusion cuisine movement so many of the recipes are uniquely French--or the French take on world cuisine.
Very intense recipes--for those who prefer to do something the 'right' way.
Hard to beat!
July 29, 2011
One of the reference books we turn to when we need to know something that we don't know--with the internet, this is less of a necessary item on every cooks bookshelf, but we are book people, we have hundreds of cookbooks, so we of course have this too and use it farily frequently even to this day--there is alot to know...
March 11, 2018
The constant companion. If I were ever to be in the "big Brother" house and allowed to bring only one book in, this would be it. Who knew there were so many ways to cook and egg? This book took me from someone who could make a passable bowl of spaghetti, to someone not afraid to experiment with tastes and flavour combinations.
August 9, 2007
It's only shortcomings are its extraordinary franco-centricity, as well as factual errors here and there. Very useful resource though. Don't bother with recipes from it - obviously not very well tested (it's a reference book, not a recipe book).
October 15, 2011
This is a not a ordinary cook book but a great encyclopedia of all things food and french. In my previous career as a chef I started with this book and the choice of what you can make gets scaled unbelievably numerous.
May 26, 2012
im sooo in love with this book!
found a '61 edition.
every day i find something exciting to read!
found a '61 edition.
every day i find something exciting to read!
May 29, 2020
Just the sheer effort put into this is astounding. It's a massive amalgamation of recipes, history, techniques, and science. Every entry is very easy to read and understand. For anyone super into food, this is a thing of beauty. I've never had so much fun reading an encyclopedia; this is definitely how they should all be put together!
November 17, 2025
the photos were nice
May 21, 2008
Have you ever read a recipe and said, "what in the world is that?" I run into new things all the time, especially when exploring new cuisines or old recipe books. This book is the way to answer your questions. Granted I got this before I had internet access in every nook of my living space including out by the grill... but even still, I believe in paper reference. Then I can cozy up with my food dictionary and ponder how I want to cook up my left over ingredients by using the recipes and methods described in Larousse.
Of course I have not read this cover to cover (I shouldn't say of course, because I would love to read it cover to cover some day.) It is essentially a dictionary of everything culinary in the western world, and sometimes beyond. Larousse is a must have reference book for any aspiring chef. It follows the typical conundrum of not usually entering one's collection until they are well educated in culinary arts, but I would pick up a copy ASAP if you are thinking of studying food or cooking. Whenever I see used copies for sale I buy them for friends, and sadly that does not happen very often.
It is organized alphabetically by ingredient or concept, which makes it exceedingly easy to navigate as you can drill down on certain topics in a somewhat whimsical fashion, not worrying if you are looking up "whisk" the implement or "whisk" the process. Probably a bad example, but you get what I mean: it is not categorized into sections like so many other food reference materials. You can go straight from "bulgar" to "Bulgarian cooking" without missing a beat.
Of course I have not read this cover to cover (I shouldn't say of course, because I would love to read it cover to cover some day.) It is essentially a dictionary of everything culinary in the western world, and sometimes beyond. Larousse is a must have reference book for any aspiring chef. It follows the typical conundrum of not usually entering one's collection until they are well educated in culinary arts, but I would pick up a copy ASAP if you are thinking of studying food or cooking. Whenever I see used copies for sale I buy them for friends, and sadly that does not happen very often.
It is organized alphabetically by ingredient or concept, which makes it exceedingly easy to navigate as you can drill down on certain topics in a somewhat whimsical fashion, not worrying if you are looking up "whisk" the implement or "whisk" the process. Probably a bad example, but you get what I mean: it is not categorized into sections like so many other food reference materials. You can go straight from "bulgar" to "Bulgarian cooking" without missing a beat.
November 3, 2012
This book is like an aged, revered relative, one who did great things in her time and is now a bit distracted, but retains all our love and affection. I own two copies, one the classic translation in English, another the beautifully bound French version from the Thirties.
The older editions are wonderful for their plates, at the least, including one of all the standard French breads of the early twentieth century, a plate which was sadly removed from later editions and not replaced (as it usefully might have been) with its modern equivalent. There are of course innumerable recipes and obscure food references.
Like a fond grandson who would rather grand-mama not drive, I have quibbles with the work. Notably its famously mythical account of how the croissant was "invented", usually at a siege of Vienna, here at a siege of Budapest - this version has, inexplicably, been retained in more recent editions even after Alan Davidson trashed it (well after nineteenth century writers had already debunked the siege story). Its account of mayonnaise (a nineteenth century develpment) is also dubious. And its overview of early French food skips from the Gallo-Romans to the late medieval period and then only focuses on upper class food (unfortunately, a common approach).
Still, it remains an excellent starting point for food research of any sort and simply great fun to browse through. I've only glanced at later editions, but if you only buy one, I'd say find one of these earlier editions, which have become historical artifacts on their own account.
The older editions are wonderful for their plates, at the least, including one of all the standard French breads of the early twentieth century, a plate which was sadly removed from later editions and not replaced (as it usefully might have been) with its modern equivalent. There are of course innumerable recipes and obscure food references.
Like a fond grandson who would rather grand-mama not drive, I have quibbles with the work. Notably its famously mythical account of how the croissant was "invented", usually at a siege of Vienna, here at a siege of Budapest - this version has, inexplicably, been retained in more recent editions even after Alan Davidson trashed it (well after nineteenth century writers had already debunked the siege story). Its account of mayonnaise (a nineteenth century develpment) is also dubious. And its overview of early French food skips from the Gallo-Romans to the late medieval period and then only focuses on upper class food (unfortunately, a common approach).
Still, it remains an excellent starting point for food research of any sort and simply great fun to browse through. I've only glanced at later editions, but if you only buy one, I'd say find one of these earlier editions, which have become historical artifacts on their own account.
December 29, 2020
This is essentially what an encyclopedia would look like if it was written by a gourmet chef. History, biography, botany, zoology, chemistry, medicine, technology, inventions, law (the book has more than two pages on the evolving French laws for bakers), economics, mythology, etymology, quotations, geography, culture, and (of course) food and drink – all through the eyes of a dedicated gourmand. Originally written in 1961, some of the non-Western terms have somewhat weird spellings. While it does cover subjects from all over the world, certain sections are extremely francocentric (e.g. the section on Banquets doesn’t mention any non-French cultures after the fall of the Roman Empire) – the writer also goes into much more detail when it comes to French cities, towns and regions. Alarmingly, it also gives tips on how to discover if your butcher is attempting to sell you horsemeat as beef. NOTE As someone who lives and cooks in Louisiana, be advised that specific terms and definitions in this book may differ from what is meant in local cookbooks. Hell, this book mentions many methods of sautéing chicory, but never once does it mention making coffee with it. Warning, although there are a ton of recipes (and variations) in this book, the author is assuming a fair degree if cooking skill in the reader. Solid 4 stars.
April 24, 2017
The essential book for any versatile kitchen is heavy to handle - but is worth its weight in caviar, truffles and whatnot. Although you can't quite slip it in a pocket to help decipher cryptic menus when on the road; even the Concise edition is a bit too big for that.
Instead it comes into form in the kitchen - as an accessible authoritative text on French cooking (and, to an extent, a few other cuisines).
The encyclopædic nature of the book - with comprehensive descriptions of produce and dishes alike - serve as an inexhaustible source of ideas. As well as the settler of many a bet for those in such a way inclined.
The photography is excellent, sober and descriptive without dominating and the articles factual and to the point. Although it also includes a large number of recipes it should primarily be considered an encyclopædia rather than cookbook.
- If you have only got room for one book in your kitchen, this should be the one. And your next should be by McGee...
Instead it comes into form in the kitchen - as an accessible authoritative text on French cooking (and, to an extent, a few other cuisines).
The encyclopædic nature of the book - with comprehensive descriptions of produce and dishes alike - serve as an inexhaustible source of ideas. As well as the settler of many a bet for those in such a way inclined.
The photography is excellent, sober and descriptive without dominating and the articles factual and to the point. Although it also includes a large number of recipes it should primarily be considered an encyclopædia rather than cookbook.
- If you have only got room for one book in your kitchen, this should be the one. And your next should be by McGee...
September 22, 2007
A famous culinary encyclopedia that was originally eurocentric, if not francocentric in it's design and content (printed sometime in the '30s I think). This edition, which is the English translation of the 1984 updated French language version was last reprinted in 1998 and has more entries dealing with different international cuisines. It is good, because the French sure enough know their food, but a little dated, because a lot has happened on the world food stage in the past quarter century. The photos of what I'm sure would be tasty, splendid food look, for the most part, dated and unappealing. Still, this is a great, comprehensive food encyclopedia that's just interesting to page through.
February 4, 2021
I consider myself pretty adept in the kitchen, and cooked and read enough for this book to catch my attention. It wasn't as helpful as I expected it to be, though I picked up a few practical points. I don't think I'm part of the target audience as a home cook, as a lot of the material was irrelevant to my kitchen and the ingredients that I have available or are within our budget. I'm glad I got it out of the library instead of buying it.
I'll add that the team who wrote this know their stuff, unless it's about grilling/BBQ. They seem pretty clueless on that topic, at least from the point of view of an American charcoal enthusiast.
I'll add that the team who wrote this know their stuff, unless it's about grilling/BBQ. They seem pretty clueless on that topic, at least from the point of view of an American charcoal enthusiast.
March 1, 2013
For the French-loving-foodie on your Christmas list, if you haven’t gotten him/her a present yet, I would highly suggest picking this book up. Again, the Larousse Gastronomique cookbook is a bit of an investment, but consider all of the future tasty treats you will be investing in for your own stomach down the road. Or, just get it for him/her just because. Honestly, does anyone really need an excuse to cook classic French food? - See more at: http://www.clearlydeliciousfoodblog.c...
May 11, 2017
Mình rất tiếc khi bản tiếng Việt của cuốn sách này không được tìm thấy và cũng không biết làm thế nào để thêm vào thư viện Goodread. Đây là một cuốn sách rất độc đáo, viết nên bởi sự tìm hiểu sâu rộng của tác giả về các vấn đề đời sống như thức ăn, quần áo lót, cờ vua và nhiều thứ nữa...Mình đã không ít lần shock khi đọc về cuộc sống của con người cách đây chỉ vài thập kỉ. Bên cạnh những thông tin sách cung cấp, còn có rất nhiều hình minh họa hehe.
Tuy nhiên mình chỉ cho 4 sao thôi vì đôi lúc hình minh họa không được hài hước cho lắm :))
Tuy nhiên mình chỉ cho 4 sao thôi vì đôi lúc hình minh họa không được hài hước cho lắm :))
May 29, 2021
When I started training as a chef I was given a copy of this. I won my current copy in 1993. It is well thumbed and has been my kitchen bible for over 30 years. To interpret the recipes you do need a basic knowledge of culinary terms and basic skills. It’s a must for any budding chef or wanna be domestic goddess...
July 31, 2009
I have the 1963 edition, so I'm not sure if this one's the same.
This is not a cookbook, but a reference volume for people who already know how to cook. Covers all the basic recipes, the French classics, and more.
This is not a cookbook, but a reference volume for people who already know how to cook. Covers all the basic recipes, the French classics, and more.
February 18, 2015
A masterpiece of everything about French cooking and more. Probably will never actually "finish" reading it. I can sit down and spend hours just reading on item after another and cross-referencing. Or if I need instant info I can just look it up.
August 19, 2021
Browse through it- You’ll be in awe of what French cooking entails. This is an encyclopedia! It covers anything and everything from utensils and tools to cooking methods and terminology and etymology. Just wow!
June 26, 2007
Can't live without this. All foodies should have a copy!
Of course I am "reading" it all the time... it's a culinary encyclopedia. Needless to say I have not finished it!
Of course I am "reading" it all the time... it's a culinary encyclopedia. Needless to say I have not finished it!
July 8, 2007
beautiful dictonary/encyclopedia type - full of illustrations and history
January 17, 2009
I use this as a reference book more than an actual cookbook.
August 6, 2016
Marvellous anecdotes and information
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February 24, 2012Epic source of tradition French cooking.
Displaying 1 - 30 of 110 reviews