Larousse Gastronomique (pronounced[la.ʁusɡas.tʁɔ.nɔ.mik]) is an encyclopedia of gastronomy.[2] The majority of the book is about French cuisine, and contains recipes for French dishes and cooking techniques. The first edition included few non-French dishes and ingredients; later editions include many more. The book was originally published by Éditions Larousse in Paris in 1938.[3]
^"Gourmet Secrets by Karen Anand: Caring for the carpaccio". Hindustan Times. 20 July 2019.
^Lawrence D. Kritzman; Brian J. Reilly; M. B. DeBevoise (2006). The Columbia History of Twentieth-century French Thought. Columbia University Press. pp. 238–. ISBN 978-0-231-10790-7.
^New Larousse Gastronomique. Octopus. 2 August 2018. pp. 17–. ISBN 978-0-600-63587-1 – via Goofle Books.
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LarousseGastronomique (pronounced [la.ʁus ɡas.tʁɔ.nɔ.mik]) is an encyclopedia of gastronomy. The majority of the book is about French cuisine, and contains...
LarousseGastronomique Petit Larousse (1905) Grand dictionnaire universel du XIXe siècle, 1866–1876 encyclopedia, the first Larousse Nouveau Larousse...
via Spain from the New World in the 16th century; according to LarousseGastronomique they were not used in France until the 19th century. Traditionally...
its layers resembling the levels of an opera house. According to LarousseGastronomique, "Opéra gâteau is an elaborate almond sponge cake with a coffee...
Labelling Regulations 1996. According to the French encyclopaedia LarousseGastronomique, langoustine are delicate and need to be poached only for a few...
competition sponsored by the French magazine L'Art culinaire. This led LarousseGastronomique to assume that he was the inventor of this dish, but both the recipe...
buttered pie pan after adding sweet cherries "Clafoutis". The Concise LarousseGastronomique: The World's Greatest Cookery Encyclopedia (Revised ed.). London:...
neuve de Nancy..., Nancy, t. 1, p. 80 Hamlyn (2 August 2018). New LarousseGastronomique. Octopus. ISBN 978-0-600-63587-1. Damien Pignolet (13 June 2019)...
French sauces. They include: Group, Octopus Publishing (2001). LarousseGastronomique. Octopus Publishing Group. ISBN 978-0-600-60688-8. Diat, p. 74 Nguyen...
as inauthentic. It may be served hot, warm or cold. According to LarousseGastronomique, quiches (sometimes spelled kiches) originated in the eastern French...
Helen Brown's West Coast Cook Book. Boston: Little, Brown, and Co. LarousseGastronomique Page 1272 Hesser, Amanda (7 November 2008). "1948: Green Goddess...
eaten with the dish or alone as a side dish. According to the 1938 LarousseGastronomique, a mirepoix may be prepared au gras (with meat) or au maigre (without...
de Laurence Alvado e Rupert (2007). Le grande Laroussegastronomique ([Éd. 2007]. ed.). Paris: Larousse. p. 783. ISBN 978-2-03-582360-1.{{cite book}}:...
l'Americaine and its tartar-sauce variant disappeared. The 1938 edition of LarousseGastronomique describes steak tartare as raw ground beef served with a raw egg...
Tsukune Vorschmack Wikimedia Commons has media related to Quenelles. LarousseGastronomique, 1961 Gough, Dabney. "How to Shape an Ice Cream Quenelle". FineCooking...
ham. Lecsó Matbucha Peperonata Sataraš Larousse, p. 804. (in French) LarousseGastronomique (1998). Paris: Larousse-Bordas. ISBN 2-03-507300-6 Piperade recipe...
Knolling Glossary of French expressions in English Montagné, Prosper. LarousseGastronomique. Jennifer Harvey Lang (ed.). New York: Crown, 1988. Second English...
p. 47 LarousseGastronomique, 1st edition "Oeufs à la Diane", with purée of game; Bécasse (woodcock) à la Diane; etc.; LarousseGastronomique, 2001 edition...
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