Larousse Gastronomique

Preface


Larousse Gastronomique is the world’s most famous culinary reference book. It covers every aspect of cookery: the history and traditions of foods and eating; biographies of important chefs and people who have made an impact on the world of gastronomy; cooking terms; culinary techniques, such as filleting fish and making beurre blanc; advice on how to store and use ingredients; and over 3,800 classic recipes.

A monumental work, Larousse Gastronomique was the vision of Prosper Montagné, a French chef who was responsible for the first edition published in Paris in 1938. His aims were to provide an overview of 20th-century gastronomy and its history as well as a source of reference on the more practical aspects of cookery. Twenty-three years later the first English edition was published and it immediately became the culinary bible of chefs, cooks and food aficionados.

This new English edition brings the book into the 21st century. It features over 90 new biographies of great chefs from all over the world who have made their mark on their era, including Juan Mari Arzak,“Feran Adrià, Heston Blumenthal,Thomas Keller, Michel Roux and Gordon Ramsay. There is an emphasis on techniques that have influenced contemporary cuisine: so alongside simmering, braising, roasting and baking there is induction or plancha cooking and chemical techniques such as using liquid nitrogen and creating foams with the aid of a siphon. There are also new articles on ingredients that are widely used today, like cactus, eddo, haloumi, potimarron and tonka beans, and there are delicious new recipes, such as Turnip Ravioli with Yuzu and Tea Jelly, Verrines Provençals, Tuna Tataki and Chocolate Avocado Soufflés.

Finally, this edition has a stylish new look, including over 800 illustrations of ingredients to aid identification and over 400 beautiful photographs that offer an insight into the daily running of a professional kitchen.

For the work of updating, a French committee, under the chairmanship of Joël Robuchon, brought together chefs, writers and lovers of good food. During its many meetings, the committee scrutinized the additions to the French edition, taking into account modern trends in cooking. From the finished work, new entries and recipes were then selected and translated for the English edition.

What emerges from reading a book of this size and importance is that the world of food and cooking is constantly developing and progressing, without forsaking its roots. Mayonnaise, vinaigrette and hollandaise sauce have not been pushed aside to make way for emulsions, mousses and jellies. Instead, this book celebrates both tradition and innovation and reveals how cuisine is evolving on a daily basis.

Larousse Gastronomique brings together a unique combination of history, theory and practice. Whether your interest is in the great traditions of French cuisine or modern international cooking, you will find definitions and facts supported by practical information and recipes. This is the ultimate reference book for professionals and enthusiasts.