Larousse Gastronomique Recipe Collection by Larousse Editors and Prosper Montagne

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Notes about this book

  • Klg213 on July 05, 2020

    rezpeni: This version was Published Aug 20 1988. I have the more recent one too, 2009 ed. Does anyone know if the recipes have changed at all?

  • L.Nightshade on January 24, 2012

    My edition is 1961! I cannot find some of the recipes that are in the EYB index anywhere in the book. It must have changed over the years.

  • rezpeni on March 29, 2011

    Which version of Larousse is this? It does not match the cover of the most recent 2009 edition. I think there have been four editions. http://en.wikipedia.org/wiki/Larousse_Gastronomique

  • nomadchowwoman on January 07, 2010

    The encyclopedia of classic French cuisine, a must-have reference book for my collection. (My husband gave me this years ago, when he was wooing me, and it helped win my heart.)

Notes about Recipes in this book

  • Sorrel omelette (Omelette à l'oseille)

    • ellabee on March 01, 2015

      p. 395, bottom right. Either incorporate lightly sauteed chiffonade of sorrel into the beaten eggs before cooking, or make a sauce of them bound with cream and dress the omelet with it. Chose the latter, and added a bit of grated Parmesan to the omelet as it firmed. Flavor of sauce seemed to deepen after a while, so next time made it a half-hour or so ahead and it was even better. The color and taste of spring while the snow and ice slooooowly melt.

  • Flaugnarde

    • lbarmuta on August 27, 2018

      I’m not sure the quantities are quite right: it took about 1.5 h to solidify. Next time I’d halve the milk to get it to cook in the allotted time. Tasty alternative to clafoutis!

  • Sea bream with preserved lemon (Daurade au citron confit)

    • eeeve on November 30, 2014

      What a tasty way to prepare this fish - it looks great when it comes out of the oven, is really simple and quick to do, and not even very expensive. A real winner.

  • Lemon sorbet (Sorbet au citron)

    • Applepie24 on February 15, 2015

      This recipe requires you to make a syrup first, and then 2hours of infusion time before freezing time is added.

  • Cherries in brandy (Cerises à l'eau-de-vie)

    • sosayi on January 26, 2018

      Finally tried the brandied cherries that I put up over the summer. Delicious! Will definitely be making these every year. Minimal effort (heat brandy with sugar and pour over cherries and wait a few months essentially) with high pay off.

  • Caribbean chicken with pineapple and rum (Poulet Créole à l'ananas et au rhum)

    • Pamsy on May 31, 2019

      I've had this book for over 15 years and this is the first recipe I've cooked from it! I suspect I'm not alone in seeing it as a reference book rather than a recipe book. I made a few changes, didn't brown the chicken (always find that incredibly fiddly) just scattered 2 raw onions into the casserole and sat the bird on top. Added all the other ingredients and the rum but didn't set it alight and cooked for 1hr 30mins. This made it a really easy dish. Very tasty and juicy. Served with a Veg Rice Pilaf.

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Reviews about this book

  • ISBN 10 0600611582
  • ISBN 13 9780600611585
  • Published Sep 15 2004
  • Format Hardcover
  • Page Count 1,500
  • Language English
  • Countries United Kingdom
  • Publisher Octopus Publishing Group
  • Imprint Hamlyn

Publishers Text

Larousse Gastronomique, the classic cookery encyclopaedia, is known worldwide for its authoritative and comprehensive collection of recipes. Originally created by Prosper Montagne and published in 1938, Larousse Gastronomique is an invaluable source of information for the enthusiastic cook and serious gastronome alike. This new boxed set presents all the recipes from Larousse Gastronomique in 4 handy volumes: Classic Meat; Classic Fish and Seafood; Classic Vegetables and Salads; Classic Desserts, Cakes and Gateaux. Contains over 2,500 recipes in total. As in the original, the recipes are arranged alphabetically for ease of use. Classic Meat Cooking includes: Boeuf Bourguignon Sauteed Rabbit Chasseur; Truffled Pate de Foie Gras; Roast Pork with Jerusalem Artichokes; Lamb Brochettes. Classic Fish and Seafood Cooking includes Salmon en Croute; Stuffed Squid a la Marseillaise; Turbot with Leeks; Stuffed Carp a l'Ancienne; Clam Soup. Classic Vegetable Dishes includes: Asparagus Veloute Soup; Mushroom Souffles; Sauteed Tomatoes a la Provencale; Dauphine Potatoes; Terrine of Leeks and Fresh Goat's Cheese. Classic Desserts, Cakes and Gateaux includes: Parisian Croissants; Brioche Bordelaise; Three Tatins with Fresh Pineapple and Kiwi Coulis; Apple and Walnut Crepes; Spiced Gingerbread Fruit Charlotte; Chocolate Truffles with Cream.

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