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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.
Larousse Gastronomique (1938) Книга о вкусной и здоровой пище, The Book of Tasty and Healthy Food (first Soviet edition 1939) by the Institute of Nutrition, USSR; O Livro de Pantagruel (first edition 1946) by Bertha Rosa-Limpo; A Book of Mediterranean Food (1950) by Elizabeth David; Il cucchiaio d'argento (1950)
Jones felt that the manuscript would offer a lifeline to middle-class women, like her, who were interested in learning how to cook French cuisine in America, and predicted that Mastering the Art of French Cooking, "will do for French cooking here in America what Rombauer's The Joy of Cooking did for standard [American] cooking."
With French origins, [7] the Larousse Gastronomique indicates that the dish Chateaubriand was created by the namesake's personal chef, Montmireil, for the Vicomte François-René de Chateaubriand, at that time (1822) Ambassador of France in The United Kingdom. [8]
Le répertoire de la cuisine is a professional reference cookbook written by Théophile Gringoire [] and Louis Saulnier and published in 1914; it has gone through multiple editions and been translated into multiple languages.
Éditions Larousse, a French publishing house founded by Pierre Larousse some of its publications Grand Larousse encyclopédique, 1960–1964 encyclopedia; Larousse Gastronomique; Petit Larousse (1905) Grand dictionnaire universel du XIXe siècle, 1866–1876 encyclopedia, the first Larousse; Nouveau Larousse illustré, 1897–1904 encyclopedia
Larousse Gastronomique, first edition; A good source for 19th and early 20th century French cooking. Very unreliable outside France. Unreliable for history (the notorious croissant legend was first published here). Larousse Gastronomique, second edition; Said to be improved over the first for non-French food. The Oxford Companion to American ...
She translated and edited the first English-language version of the Larousse Gastronomique. [2] Turgeon was a graduate of Smith College and classmate of fellow French chef Julia Child. [2] Her notable works include: Creative International CookbookISBN 0-517-34921-3; Creative Cooking Course ISBN 0-517-17250-X