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Larousse Gastronomique


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About the Author

Librairie Larousse's Gastronomic Committee includes scores of writers, researchers, editors, photographers, illustrators, and translators who make "Larousse Gastronomique" the world's most authoritative culinary reference book. The committee's president is world-renowned chef and author Jo'l Robuchon. The author of the first edition of "Larousse Gastronomique," published in 1938, was French chef Prosper Montagne (1865--1948).


""Larousse Gastronomique" is clearly the best cooking encyclopedia ever, but I also love to open it anywhere and just read. The descriptions are clear and the recipes are easy to follow. Anyone who thinks French cooking is daunting will be forever changed by this book."--Ina Garten ""Larousse" has a place of honor on every cookbook shelf in America."--Martha Stewart "It is critical to have a sound understanding of traditional culinary principles before attempting to push boundaries in cuisine. "Larousse Gastronomique" helps me execute the progressive cooking we do at Alinea."--Grant Achatz "The bible of cooking. The all-time argument ender. Early in my cooking career, I wielded my "Larousse" like a weapon and it never let me down." --Anthony Bourdain ""Larousse Gastronomique" has always been the first and last word on classic European techniques and recipes. I love that it has expanded its reach to cover world cuisines and modern culinary innovations, making it more indispensable than ever."--Marcus Samuelsson "The history of food has never had a better biographer. Required reading for anyone who eats."--Dan Barber "Young chefs, famous chefs, home cooks, and everyone who loves food and cooking-we all depend on "Larousse Gastronomique." It is the only culinary encyclopedia that is always up-to-date."--Daniel Boulud"""You can't go into the chef's office of any serious kitchen and not see a copy of "Larousse." A must-have for professional and home cooks alike."--David Chang "The" Larousse" is the first place I look when I need to clarify a cooking question. The greatest reference book, it is a fascinating read."--Jacques Pepin ""Larousse" is an invaluable tool for any cook. I've used this great resource all throughout my cooking career, and of course I look forward to the new edition. New information and knowledge are always welcome."--Thomas Keller ""Larousse

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