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).
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--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."
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--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 Gastronomique is a veritable dictionary of cooking terms for the French kitchen. If a chef were allowed only one book, this would have to be it."