"Larousse Gastronomique" created by Prosper Montagné with the collaboration of Dr. Gottschalk, was first published in France in 1938. The first English language edition was published 23 years later and an updated edition in 1977.
This latest edition has remained faithful to Prosper Montagné's original intention: to bring together in a single work of reference a culinary panorama of the 20th century and a history of gastronomy through the ages, but under the guidance of Robert J. Courtine "Larousse Gastronomique" has been rewritten and completely revised both in content and in presentation.
A greater diversity of cuisines is explained and given coverage. The latest nutritional developments and knowledge, new ingredients, new appliances and exotic influences resulting from the growth of the tourist industry are all included.
The extensive use of colour illustration complements the authoritative text and recipes, to create a kaleidoscopic combination of encyclopedia and cookbook. This world-renowned work of gastronomic literature is in the truth tradition of classic French culinary art and a unique memorial to some of the great maîtres cuisiniers of the past, as well as a celebration of the talents of contemporary chefs, whose recipe contributions enhance this edition.
"Larousse Gastronomique" is a source of inspiration to professional and amateur alike and will appeal to all who are interested in good food.