Larousse Gastronomique: Recipe Collection

by Prosper Montagné

Larousse Gastronomique, the classic cookery encyclopaedia, is known worldwide for its authoritative and comprehensive collection of recipes. Originally created by Prosper Montagne and published in 1938, Larousse Gastronomique is an invaluable source of information for the enthusiastic cook and serious gastronome alike. This new boxed set presents all the recipes from Larousse Gastronomique in 4 handy Classic Meat; Classic Fish and Seafood; Classic Vegetables and Salads; Classic Desserts, Cakes and Gateaux. Contains over 2,500 recipes in total. As in the original, the recipes are arranged alphabetically for ease of use. Classic Meat Cooking Boeuf Bourguignon Sauteed Rabbit Chasseur; Truffled Pate de Foie Gras; Roast Pork with Jerusalem Artichokes; Lamb Brochettes. Classic Fish and Seafood Cooking includes Salmon en Croute; Stuffed Squid a la Marseillaise; Turbot with Leeks; Stuffed Carp a l'Ancienne; Clam Soup. Classic Vegetable Dishes Asparagus Veloute Soup; Mushroom Souffles; Sauteed Tomatoes a la Provencale; Dauphine Potatoes; Terrine of Leeks and Fresh Goat's Cheese. Classic Desserts, Cakes and Gateaux Parisian Croissants; Brioche Bordelaise; Three Tatins with Fresh Pineapple and Kiwi Coulis; Apple and Walnut Crepes; Spiced Gingerbread Fruit Charlotte; Chocolate Truffles with Cream.

Genres: Cookbooks, Cooking, Food, Reference, France

1500 pages, Paperback

First published January 1, 2004

About the author

Prosper 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.

Reviews

[Yasmeen · Rating 5 out of 5]

I don't care if you're never going to use this cookbook. OWN IT. READ IT. NOW.
The recipes are written in a non-accessible form for the beginner, it's like when my mother tells me how to do a recipe (plus some measurements). Here's one example on how to make chocolate cream puffs:

"Prepare some confectioner's custard (pastry cream) and flavour it with melted chocolate. Separately prepare some chocolate fondant icing (frosting) using 200g fondant icing and 50g cocoa blended with 2 tablespoons water. Fill some choux buns with chocolate custard and coat with the fondant icing. Leave to set."

That's it. That's the whole recipe. Of course, things referred to here such as the pastry cream and choux buns do have a recipe mentioned in the book. It's pretty minimalistic.

[Happyreader · Rating 4 out of 5]

Based on the massive 2001 Larousse Gastronomique, this collection of smaller recipe books is more user friendly.

The book I went through in the set is Vegetables and Salads. Organized by veggie, there are recipes but they're presented with minimal explanation. For instance, here's the recipe for carrot flan: "Bake a pastry flan case blind and fill with a lightly sweetened carrot puree. Cover with slices of glaced carrot, pouring over their cooking juices, and place in a preheated oven at 475 degrees F for a few minutes."

Obviously not for beginning cooks. More like recipe outlines as ideas. A good European cooking reference set.

[christina white · Rating 4 out of 5]

While there are recipes included, this is not a cookbook per se, but rather a reference tome designed for serious, knowledgeable cooks looking for advanced help. It is a premier encyclopedia of cuisine, but it is so advanced and so dense, do not expect it to be much help unless you already are advanced yourself. I would compare it to a legal reference book versus a book for laymen interested about the law. Legal reference is for lawyers. Is this clear?

[Pinky · Rating 5 out of 5]

There is a reason why Hannibal had this in his kitchen. It is the encyclopedia of everything gourmet. Between this and Joy of Cooking, you're pretty much set to do anything for Western cuisine.

[ML · Rating 3 out of 5]

Here you can find anything used in western cousine, a must have for all kitchens. But watch out, this is not a "how to" kind of recipes book, this is a reference encyclopedia of "what to do" once you became a cook.

[Beth · Rating 5 out of 5]

Functionally, this book will stay on my Currently Reading list forever. Here, I categorize it as Read in order to express unmitigated adoration for its brilliance. Once I am a Kept Woman or win la loterie I will cook my way through the entire thing.

[Amanda · Rating 5 out of 5]

If I could give it 10 stars I would.....