Larousse Gastronomique

First penned by Prosoper Montagne (the famous rival to Escoffier), Larousse Gastronomique has become the definitive culinary encyclopedia. The original Larousse Gastronomique was first published in 1938, and has since been translated by editor Jennifer Harvey Lang. Larousse Gastronomique is an invaluable culinary resource whether you are interested in the history of a particular food item or simply want to know the recipe for a classical dish. Since it reads much like a regular encyclopedia, the reader can easily locate exactly what they are looking for. I found each description concise and well written. Larousse Gastronomique is undoubtedly one of the most valuable books any food lover can have in their library.

*Larousse Gastronomique has over 8,500 recipes, over a thousand pages of culinary terms, over 900 full-color photographs, and 70 black-and-white illustrations.

 

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