LAROUSSE GASTRONOMIQUE was first published in 1938, and wasr evised and updated in 197: This edition, however, has been completely rewritten in French, then translated and edited for an English speaking audience.
In spite of its place as the most important encyclopedia of food in the English (and French) language, Larousse Gastronomique has not been without its idiosyncracies in the past. We've corrected many of these in the present edition. The photographs, for example, are greatly improved and much more to the point than in earlier books. And some of the French prejudices against oriental cooking have been diminished.
This edition of Larousse Gastronomique contains many more and more diverse entries than the previous editions. Descriptions of cuisines of other countries, such as China, are part of the work, acknowledging the sophisticated cook's awareness of the world beyond western Europe. Adding another dimension, this edition of Larousse contains many more wine entries than the earlier editions, reflecting an increased appreciation of the subject.
While these changes "modernise" Larousse to some extent, they never alter the essential classic and traditional orientation of the book which makes it so valuable.
Since its original publication, Larousse Gastronomique has been one of the most important books in any food library. In its present form, one could say without exaggeration that it's the only volume in gastronomic literature that is a kalcidoscopic combination of an encyclopedia and a cookbook, which inspires a high degree of understanding and enjoyrient of the culinary arts.
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