Back Larousse Gastronomique Bulgarian Larousse Gastronomique German Larousse Gastronomique Spanish Larousse gastronomique French לארוס גסטרונומיק HE Larousse gastronomique Italian Larousse Gastronomique Malay Larousse gastronomique Dutch Larousse gastronomique Portuguese Larousse gastronomique Russian
 2001 hardback edition in its box | |
| Author | Prosper Montagné |
|---|---|
| Language | French |
| Subject | Culinary arts |
| Genre | reference |
| Publisher | Editions Larousse |
Publication date | 1938[1] |
| Publication place | France |
| Media type | book |
| Pages | 1087 |
Larousse Gastronomique (pronounced [laʁus ɡastʁɔnɔmik]) is an encyclopedia of gastronomy[2] first published by Éditions Larousse in Paris in 1938. 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.[3]
- ^ "Gourmet Secrets by Karen Anand: Caring for the carpaccio". Hindustan Times. 20 July 2019.
- ^ Lawrence D. Kritzman; Brian J. Reilly; M. B. DeBevoise (2006). The Columbia History of Twentieth-century French Thought. Columbia University Press. pp. 238–. ISBN 978-0-231-10790-7.
- ^ New Larousse Gastronomique. Octopus. 2 August 2018. pp. 17–. ISBN 978-0-600-63587-1 – via Goofle Books.