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1938 book by Prosper Montagné
Larousse Gastronomique (French pronunciation: [laʁus ɡastʁɔnɔmik]) is an encyclopedia of gastronomy first published by Éditions Larousse in Paris in 1938
Larousse_Gastronomique
French publishing house
a subsidiary of Hachette Livre since 2004. It also offered the Larousse Gastronomique and a free, open-content encyclopedia. The logo was designed by
Éditions_Larousse
Topics referred to by the same term
Larousse Gastronomique Petit Larousse (1905) Grand dictionnaire universel du XIXe siècle, 1866–1876 encyclopedia, the first Larousse Nouveau Larousse
Larousse
Scottish savoury pudding containing sheep's pluck
often used instead. According to the 2001 English edition of the Larousse Gastronomique: "Although its description is not immediately appealing, haggis
Haggis
Dish of finely chopped raw beef
l'Americaine and its tartar-sauce variant disappeared. The 1938 edition of Larousse Gastronomique describes steak tartare as raw ground beef served with a raw egg
Steak_tartare
French chef and restaurateur
have been translated into English, chaired the committee for the Larousse Gastronomique, and hosted culinary television shows in France. He operated more
Joël_Robuchon
Yellow legume seeds used as food
Intan. p. 147. ISBN 978-5-86741-034-6. Hamlyn (2018-08-02). New Larousse Gastronomique. Octopus. ISBN 978-0-600-63587-1. Kurlovich, Boguslav S. (17 July
Lupin_bean
French salad with anchovies or tuna
French Chef, in 1970. A recipe was included in Prosper Montagné's Larousse Gastronomique in 1938. It called for "equal parts diced potatoes and French beans
Salade_niçoise
French stewed vegetable dish
Cook. Harvard Common Press. Montagné, Prosper (1938). Larousse Gastronomique. Paris: Éditions Larousse. Mennell, Stephen (1995). All Manners of Food: Eating
Ratatouille
Dessert of soft meringue on crème anglaise
places on top of your jelly, amongst your shapes". According to Larousse Gastronomique the dessert was being served a little less often by the time the
Floating_island_(dessert)
New Larousse Gastronomique. The Hamlyn Publishing Group Ltd. p. 55. ISBN 0-517-53137-2. Montagné, Prosper (1977). The New Larousse Gastronomique. The
List_of_cooking_techniques
Cooking technique of creating a browned crust
List of potato dishes Courtine, Robert J. (ed.) (2003) The Concise Larousse Gastronomique London: Hamlyn ISBN 0-600-60863-8 The American Heritage Dictionary
Gratin
Frozen dessert
Agraz is a type of sorbet with an acidic flavor attributed by Larousse Gastronomique to the Maghreb region of North Africa. It is made from almonds,
Sorbet
Study of the relationship between food and culture
Montagné, Prosper (1988) [1938]. Harvey Lang, Jennifer (ed.). Larousse gastronomique (2nd English ("New American") ed.). New York: Crown. The translation
Gastronomy
Rubs. Ten Speed Press. p. 112. ISBN 0-89594-806-0. Dictionnaire Larousse Gastronomique (in French). p. 334-335. "Here's a Classic Cream Sauce for Fish
List_of_sauces
Italian dessert
from the original on 8 November 2020. Retrieved 4 August 2022. Larousse Gastronomique, New York: Clarkson Potter Publishers, 2001, p. 1214. "Tiramisù:
Tiramisu
Small pasta-like dough dumplings
spinach - it's a lot more appetizing than it sounds. Larousse, Librairie (2022-08-30). Larousse Gastronomique: The World's Greatest Culinary Encyclopedia, Completely
Gnocchi
Slow-cooked stew containing meat and white beans
via Spain from the New World in the 16th century; according to Larousse Gastronomique they were not used in France until the 19th century. Traditionally
Cassoulet
Small breaded, deep-fried food
S2CID 226750085, retrieved 2021-04-09 Larousse (2017). Le grand Larousse gastronomique (in French). Larousse. ISBN 978-2-03-594805-2. "Real Dutch kroket
Croquette
Popular French-Canadian children's song
de l'Université Laval. pp. 227–229. ISBN 978-2763769288. "Lark", Larousse gastronomique, Hamlyn: London, New York. Sydney, Toronto, 14th ed., 1974. "le
Alouette_(song)
Flesh of whales used for consumption by humans or other animals
History to 1763. Blackwell. p. 243. ISBN 978-144-439627-0. Lang 1988 Larousse Gastronomique, p.1151, under "whale" Burns, William E. (2005). Science And Technology
Whale_meat
French almond cake with chocolate and coffee fillings
original on 17 October 2022. Retrieved 24 October 2021. Grand Larousse Gastronomique. Larousse. 2007. [full citation needed] "L'Opéra" (in French). Dalloyau
Opera_cake
List of Pâtisserie
8 July 2026. Courtine, Robert J. (1984), Larousse gastronomique (French edition), Paris: Librairie Larousse. The Chefs of Le Cordon Bleu (2012). Le Cordon
List_of_French_desserts
Confection from Latin America
17 June 2024. Retrieved 8 January 2024. Robuchon, Joël (2001). Larousse Gastronomique. Octopus Publishing Group. ISBN 978-0-600-60688-8. "Polish Chocolate
Dulce_de_leche
Pork from a leg cut that has been preserved by wet or dry curing
Chinese were the first people to mention the production of cured ham. Larousse Gastronomique claims an origin from Gaul. It was certainly well established by
Ham
Green leafy vegetable
Guide. Ithaca, NY: Cornell University. 2006. Librarie Larousse, ed. (1984). Larousse Gastronomique: The World's Greatest Cooking Encyclopedia. The Hamlyn
Chard
Russian sautéed beef dish with sauce
competition sponsored by the French magazine L'Art culinaire. This led Larousse Gastronomique to assume that he was the inventor of this dish, but both the recipe
Beef_Stroganoff
Branch of cooking of prepared meat products, primarily from pork
shop, also called a charcuterie." Montagné in his 1938 edition of Larousse Gastronomique defines it as "[t]he art of preparing various meats, in particular
Charcuterie
Savoury open pastry tart with a filling of egg, cream and bacon
as inauthentic. It may be served hot, warm or cold. According to Larousse Gastronomique, quiches (sometimes spelled kiches) originated in the eastern French
Quiche_Lorraine
West Mediterranean sauce of garlic and oil
of English. OUP Oxford. ISBN 978-0-19-957112-3. Larousse, Librairie (2009-10-13). Larousse Gastronomique: The World's Greatest Culinary Encyclopedia, Completely
Aioli
French citrus and pancake dessert
la Henri, his autobiography, although later contradicted by the Larousse Gastronomique. It was quite by accident as I worked in front of a chafing dish
Crêpes_Suzette
Mayonnaise-based cold sauce
Prosper Montagné (1961). Charlotte Snyder Turgeon; Nina Froud (eds.). Larousse gastronomique: the encyclopedia of food, wine & cookery. Crown Publishers. p. 861
Remoulade
Forcemeat
century the pastry case was often dispensed with. According to Larousse Gastronomique, when there is a pastry case the dish is pâté en croute and when
Pâté
Class of primary sauces in French cooking
Prosper (1961) [1938]. Turgeon, Charlotte; Froud, Nina (eds.). Larousse gastronomique: the encyclopedia of food, wine & cookery. Translated by Froud,
French_mother_sauces
Italian dessert
that he felt an unsophisticated English palate would like. In the Larousse Gastronomique, the creation is credited to a Neapolitan chef in 19th century Europe
Zuppa_inglese
Sponge cake made with a génoise
from the original (PDF) on 2 April 2016. Retrieved 20 March 2016. Larousse Gastronomique: The World's Greatest Culinary Encyclopedia. Clarkson Potter. 2001
Madeleine_(cake)
Flavour base made of vegetables
eaten with the dish or alone as a side dish. According to the 1938 Larousse Gastronomique, a mirepoix may be prepared au gras (with meat) or au maigre (without
Mirepoix
Ice cream composed of vanilla, chocolate, and strawberry flavors
Muskau. Retrieved November 22, 2025. Lang, Jenifer Harvey (1988). Larousse Gastronomique. New York: Crown. p. 718. ISBN 0-517-57032-7. Mariani, John F. (1999)
Neapolitan_ice_cream
Brown sauce in French cuisine
sauces. They include: Demi-glace Escoffier & Gilbert 1903, p. 132. Larousse Gastronomique. Octopus Publishing Group. 2001. ISBN 978-0-600-60688-8. Diat 1979
Espagnole_sauce
Seafood dish and style of preparation
Although commonly sautéed, as in Italy, the French encyclopaedia Larousse Gastronomique describes langoustine as delicate, and suggests they be poached
Scampi
French culinary dish
January 2019. ISSN 0242-6056. Retrieved 11 October 2023. Books Larousse Gastronomique, by Prosper Montagne (Ed.), Clarkson Potter, 2001. ISBN 0-609-60971-8
Foie_gras
Mixture of creamed fish or meat with a light egg binding, formed into an egg-like shape
Tsukune Vorschmack Wikimedia Commons has media related to Quenelles. Larousse Gastronomique, 1961 Gough, Dabney. "How to Shape an Ice Cream Quenelle". FineCooking
Quenelle
Layered fruit dessert
Cookbook. Waverley Books; (18 October 2007) ISBN 1-902407-45-8, p. 111 "Zuppa inglese". Larousse Gastronomique. New York: Clarkson Potter. 2001. p. 1310.
Trifle
Front cut of a beef tenderloin
stories about what the original dish was. With French origins, the Larousse Gastronomique indicates that the dish Chateaubriand was created in 1822 by Montmireil
Chateaubriand_(dish)
French beef dish
Random House Dictionary online at dictionary.com Prosper Montagné, Larousse Gastronomique, English translation, Crown 1961 s.v. 'beef'/ 'beef ragoûts' Paul
Beef_bourguignon
Consumption of animal testicles as food
Alberta". Metacafe. Robuchon, Joël (2007). Le grand Larousse gastronomique (in French). Larousse. ISBN 978-2-03-582360-1. Stradley, Linda (20 May 2015)
Testicles_as_food
Meat and cheese dish
French term cordon bleu is translated as "blue ribbon". According to Larousse Gastronomique, the cordon bleu "was originally a wide blue ribbon worn by members
Cordon_bleu_(dish)
Vegetable in the onion family
ISBN 978-0-309-48834-1. PMID 30844154. NCBI NBK545428. Librarie Larousse, ed. (1984). Larousse Gastronomique: The World's Greatest Cooking Encyclopedia. The Hamlyn
Leek
French beef stew
University Press. ISBN 978-0-19-211579-9. Montagné, Prosper (1976). Larousse Gastronomique. London: Hamlyn. ISBN 978-0-600-02352-4. OCLC 1285641881. Péréfixe
Pot-au-feu
French salad of fruit or vegetable pieces
(2001). Larousse Gastronomique. Octopus Publishing Group. ISBN 978-0-600-60688-8. "Make time for Macedonia" (January 28, 2006) The Times Larousse Gastronomique
Macedonia_(food)
French dessert or breakfast dish containing cherries
which is baked in a buttered pie dish after adding sweet cherries] Larousse Gastronomique, Clarkson Potter Publishers Sacks, Katherine (2015-07-28). "The
Clafoutis
Coating or filling made from chocolate and cream
(1869) Oxford English Dictionary 3rd edition online, 2015, s.v. Larousse Gastronomique (Third English language ed.). Hamlyn. 2009. p. 488. ISBN 978-0-600-62042-6
Ganache
French tripe dish
hours of cooking in salted water. Larousse lists ten variants of gras-double dishes: Source: Larousse Gastronomique. Other ways of preparing gras-double
Gras-double
Mayonnaise-based cold sauce
Retrieved 25 October 2025. Comité gastronomique: Joël Robuchon, president (1997). Larousse Gastronomique (in French). Larousse. s.v. 'pied', p. 795-796; s.v
Tartar_sauce
Cut of beef
original on August 2, 2013. Retrieved 2015-11-13. Hamlyn (2009). Larousse Gastronomique. UK: Hamlyn. p. 989. ISBN 978-0600620426. Jacobson, Derek (2018-01-02)
Filet_mignon
French culinary term referring to preparation
Mirepoix Glossary of French expressions in English Montagné, Prosper. Larousse Gastronomique. Jennifer Harvey Lang (ed.). New York: Crown, 1988. Second English
Mise_en_place
French chef (1865–1948)
books and articles on food, cooking, and gastronomy, including Larousse Gastronomique (1938), an encyclopedic dictionary about French culinary arts. Montagné
Prosper_Montagné
French culinary dish
Lièvre à la royale is a traditional dish, which, according to Larousse Gastronomique, is claimed by both Orléanais and Périgord as originating in their
Hare_à_la_royale
Large, oval-shaped kettle used for cooking whole fish
usually have racks and handles, and notably tight-fitting lids. Larousse Gastronomique describes the fish kettle as "a long, deep cooking receptacle with
Fish_kettle
Type of sorbet
cream made with egg whites, a flavouring and whipped cream. Spumoni Larousse Gastronomique 2009. Hamlyn. 2009. p. 1013. ISBN 978-0-600-62042-6. "The World's
Spoom
Type of soup
French). Paris: Hachette. OCLC 918561209. Montagné, Prosper (1976). Larousse Gastronomique. London: Hamlyn. OCLC 1285641881. Patten, Marguerite (1996). Soups
Vichyssoise
Type of French viennoiserie
Retrieved 2 May 2019. Robuchon, Joël, ed. (2007). Le Grand Larousse Gastronomique. Paris: Larousse. p. 134. ISBN 978-2-03-582360-1. "Breakfast brioche recipe"
Brioche
Cream-filled pastry
pastry Whoopie pie – a similarly shaped pastry Prosper Montagné, Larousse Gastronomique, 1st edition, 1938, s.v. Carole Bloom (2 March 2007). The Essential
Profiterole
Tropical fruit
which contribute to the fetid odour of this fruit. According to Larousse Gastronomique, the durian fruit is ready to eat when its husk begins to crack
Durian
Single establishment that prepares and serves food
70–71. ISBN 9780307496447. Prosper Montagné. "The New Larousse Gastronomique". Éditions Larousse. p. 97. Archived from the original on July 1, 2019. Retrieved
Restaurant
French cheese and potato dish
it develops a smooth, elastic texture. While recipes vary, the Larousse Gastronomique gives the ingredients as 1 kg potatoes; 500 g tomme fraîche, Laguiole
Aligot
Type of food preservation
2017-11-20. Plummer, Paul. Sensual Preservation: The Art of Confit. Larousse gastronomique: the encyclopedia of food, wine & cookery, Ed. Charlotte Turgeon
Confit
Type of soup in French cuisine
celery and potatoes. Each region has its own traditional recipe: Larousse Gastronomique gives these examples: Albigeoise – carrots, celery, haricot beans
Potée
Cold dessert of French origin
from 19th-century recipes and was first named Café liégeois in the Larousse Gastronomique (1938). It is often confused with café viennois, a hot coffee with
Café_liégeois
British dish of veal and pork
play a large part in traditional French cookery, and according to Larousse Gastronomique, calf's liver with bacon is known in France as "English style" –
Calf's_liver_and_bacon
Italian dry-cured ham that is thinly sliced and served uncooked
pp. 635–636. ISBN 9780199677337. Montagné, Prosper, ed. (2009). Larousse Gastronomique. Hamlyn. pp. 606–607. ISBN 978-0307464910. "Disciplinare di Produzione
Prosciutto
Classic French sauce
"mother sauce", thickened with cream and strained. According the Larousse Gastronomique, a seminal work of French haute cuisine, first published in 1938
Suprême_sauce
Custard dessert
Press. p. s.v. ISBN 0192115790. Montagné, Prosper (1988) [1961]. Larousse gastronomique: the encyclopedia of food, wine & cookery (English translation of
Bavarian_cream
Primarily liquid food
aliment qui restaure. In 1765, according to Prosper Montagné's Larousse Gastronomique, a Parisian entrepreneur opened a shop specialising in soups, sold
Soup
Preserved fish
Retrieved 14 June 2014. Robuchon, Joël (2007). Le grand Larousse gastronomique (in French). Larousse. ISBN 978-2-03-582360-1. Schwartz, Arthur (1998). Naples
Dried_and_salted_cod
Sauce in French cuisine
Lyonnaise cuisine Lyonnaise potatoes Larousse Gastronomique (1961), Crown Publishers (Translated from the French, Librairie Larousse, Paris (1938)) v t e
Sauce_lyonnaise
French savory pastry puff with cheese
ISBN 0-06-059073-4. Larousse Gastronomique, 1988 edition, 2001 translation. ISBN 0-609-60971-8. Larousse Gastronomique, 1st edition Pierre Larousse, Grand dictionnaire
Gougère
French food company
three in South Korea, two in Dubai, and two in Baku. Grand Larousse Gastronomique. Larousse. 2007, cited in French Wikipedia article "Dalloyau".{{cite
Dalloyau
Basque vegetable dish
gallo Qalayet bandora Salsa Sataraš Larousse, p. 804. (in French) Larousse Gastronomique (1998). Paris: Larousse-Bordas. ISBN 2-03-507300-6 Piperade recipe
Piperade
Type of biscuit
www.deutschland.de. 2023-12-06. Retrieved 2024-11-04. Larousse gastronomique (in French). Larousse. 2000. ISBN 2-03-560223-8. "Speculaas". Koestlin. Archived
Speculoos
Type of béchamel sauce including cheese
de Laurence Alvado e Rupert (2007). Le grande Larousse gastronomique ([Éd. 2007]. ed.). Paris: Larousse. p. 783. ISBN 978-2-03-582360-1.{{cite book}}:
Mornay_sauce
French egg dish
Burgundy wine Egg (food) List of brunch foods Poached egg Larousse gastronomique. Paris: Larousse-Bordas, 1998, p. 670. "Les œufs en meurette". meurette
Oeufs_en_meurette
Peach and ice cream dessert
people Melba toast Prosper Montagne, ed. (2 October 2001). "Melba". Larousse Gastronomique (Rev. Sub. ed.). New York City, New York: Clarkson Potter. p. 733
Peach_Melba
Piglet fed on its mother's milk
Britain and the US has declined since the 19th century. According to Larousse Gastronomique, a piglet – in French a porcelet – is defined as a sucking-pig if
Suckling_pig
French chef (died 1833)
1784 is put forward in the Nouvelle biographie universelle (1852), Larousse Gastronomique and the Bibliothèque nationale de France. Defined by the Dictionnaire
Marie-Antoine_Carême
Soft creamy prepared food using air bubbles for texture
The book of household management, 1888, p. 927 Prosper Montagné, Larousse Gastronomique, 1961 (English translation of 1938 French edition), p. 630 "Caramel
Mousse
Genus of flowering plants
ed. (1997). "Violette". Larousse gastronomique. Larousse. p. 1106. ISBN 978-2-03-560227-5., (see also Larousse Gastronomique) Rendle, Alfred Barton (1925)
Viola_(plant)
French lamb or mutton stew
the main ingredients. Alternative derivations have been proposed. Larousse Gastronomique comments, "the dish is popularly supposed to have been named after
Navarin_(food)
French savory custard tart
la Lorraine / par Jules Renauld,... Hamlyn (2 August 2018). New Larousse Gastronomique. Octopus. ISBN 978-0-600-63587-1. Damien Pignolet (13 June 2019)
Quiche
Cream-filled pastry
November 30, 2013. Retrieved January 19, 2022. Montagné, Prosper, Larousse gastronomique: the new American edition of the world's greatest culinary encyclopedia
Éclair
Thin pancake in French cuisine
New York Times. Courtine, Robert J. (1984), Larousse gastronomique (French edition), Paris: Librairie Larousse. "Why They Sell Like Hot Cakes". Los Angeles
Crêpe
Food preparation technique
mince, shepherd's pie with rubbery granules of left-over meat." Larousse Gastronomique records numerous uses for a mincing machine, including the preparation
Mincing
Retrieved September 8, 2024 – via YouTube. Prosper Montagné (1938), "Larousse gastronomique" Farmer, Fannie Merritt (1896). Boston Cooking-School Cookbook.
History_of_the_hamburger
Tiny spherical multi-colored confection topping
(2002). Sweets: A History of Candy. Bloomsbury. ISBN 1-58234-307-1. Larousse Gastronomique. Clarkson Potter. 2001. ISBN 0-609-60971-8. Oudin, César (1660)
Nonpareils
French chicken dish
Michael Joseph. ISBN 978-0-71-811253-0. Montagné, Prosper (1976). Larousse gastronomique. London: Hamlyn. OCLC 1285641881. Pomiane, Édouard de (1938). 365
Chicken_chasseur
Icebox cake
Russian desserts Summer pudding Tiramisu Montagné, Prosper (1963). Larousse Gastronomique: The Encyclopedia of Food, Wine and Cooking. Hamlyn. "charlotte
Charlotte_(cake)
Italian snack food
Tommasi Editore. ISBN 978-88-6753-390-9. Larousse (2017). Le grand Larousse gastronomique (in French). Larousse. ISBN 978-2-03-594805-2. Larned, Linda (August
Supplì
Dish served before the main course
Company. ISBN 978-0393240832. Montagné, Prosper (1938). Larousse Gastronomique. Paris: Librairie Larousse. Raskin, Xavier (1922). The French Chef in Private
Entrée
Salad dressing variety
Helen Brown's West Coast Cook Book. Boston: Little, Brown, and Co. Larousse Gastronomique Page 1272 Hesser, Amanda (7 November 2008). "1948: Green Goddess
Green_goddess_dressing
Spice, herbal drug
p. 410. ISBN 978-0-684-80001-1. Montagne, Prosper. The Concise Larousse Gastronomique. Octopus. p. 691. ISBN 978-0-600-60863-9. Steingarten, Jeffrey (1997)
Juniper_berry
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