Image: Prosper Montagné · Public domain
Larousse Gastronomique
- Year
- 1938
- Era
- 20th century
- Origin
- France · Europe
- Language
- French
- Category
- French foundational
Larousse Gastronomique, compiled by the chef Prosper Montagné and first published in Paris in 1938, is a single-volume encyclopaedia of French cuisine arranged alphabetically across ingredients, techniques, dishes, and culinary history. Carrying a preface by Auguste Escoffier, the work consolidated the codified grande cuisine of the early twentieth century into reference form and has remained, through successive revised editions, the standard gastronomic encyclopaedia of the French tradition.
Cooking from this book
Tournedos Rossini
Signature dishThis opulent preparation of beef fillet crowned with foie gras and black truffle, finished with a Madeira sauce, has long stood as a touchstone of haute cuisine and a fitting emblem for Larousse Gastronomique. Named for the composer Rossini, it captures the gilded ambition of classical French cookery that Prosper Montagne sought to codify in his landmark 1938 compendium, where grand bourgeois dishes sit alongside the everyday vocabulary of the professional kitchen.
An editorial note on a dish associated with this book, written for The Coquinist. It is not a reproduction of the book's recipe.
