Description
Larousse Gastronomique
Published by Hamlyn
Non-fiction - Cooking
Hardback, with dust jacket, good condition (some wear and tear to the dust jacket).
Larousse Gastronomique is the definitive encyclopedic reference to the culinary arts, first published in 1938 by French chef Prosper Montagné and continually updated to reflect both classic and contemporary cuisine. It provides comprehensive alphabetical entries on cooking techniques, ingredients, dishes, culinary history, kitchen equipment, and biographies of influential chefs, making it an indispensable resource for professional chefs and passionate home cooks alike. While its core remains rooted in French gastronomy, later editions broaden the scope to include global cuisines, modern methods such as sous‑vide and molecular gastronomy, and thousands of recipes alongside detailed food‑related terms and cultural context. Richly illustrated and deeply informative, the book functions as both a practical cooking guide and a celebration of food’s history and practice around the world.
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