Larousse Gastronomique (pronounced [laʁus ɡastʁɔnɔmik]) is an encyclopedia of gastronomy first published by Éditions Larousse in Paris in 1938. The majority...

Larousse Gastronomique Petit Larousse (1905) Grand dictionnaire universel du XIXe siècle, 1866–1876 encyclopedia, the first Larousse Nouveau Larousse...

been a subsidiary of Hachette Livre since 2004. It also offers the Larousse Gastronomique and a free, open-content encyclopedia. The logo was designed by...

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...

have been translated into English, chaired the committee for the Larousse Gastronomique, and hosted culinary television shows in France. He operated more...

Although commonly sautéed, as in Italy, the French encyclopaedia Larousse Gastronomique describes langoustine as delicate, and suggests they be poached...

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...

its layers resembling the levels of an opera house. According to Larousse Gastronomique, "Opéra gâteau is an elaborate almond sponge cake with a coffee...

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...

as inauthentic. It may be served hot, warm or cold. According to Larousse Gastronomique, quiches (sometimes spelled kiches) originated in the eastern French...

French sauces. They include: Group, Octopus Publishing (2001). Larousse Gastronomique. Octopus Publishing Group. ISBN 978-0-600-60688-8. {{cite book}}:...

of English. OUP Oxford. ISBN 978-0-19-957112-3. Larousse, Librairie (2009-10-13). Larousse Gastronomique: The World's Greatest Culinary Encyclopedia, Completely...

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...

la Lorraine / par Jules Renauld,... Hamlyn (2 August 2018). New Larousse Gastronomique. Octopus. ISBN 978-0-600-63587-1. Damien Pignolet (13 June 2019)...

Tsukune Vorschmack Wikimedia Commons has media related to Quenelles. Larousse Gastronomique, 1961 Gough, Dabney. "How to Shape an Ice Cream Quenelle". FineCooking...

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,...

Dictionary. Archived from the original on 2013-11-30. Montagné, Prosper, Larousse gastronomique: the new American edition of the world's greatest culinary encyclopedia...

Mirepoix Glossary of French expressions in English Montagné, Prosper. Larousse Gastronomique. Jennifer Harvey Lang (ed.). New York: Crown, 1988. Second English...

places on top of your jelly, amongst your shapes". According to Larousse Gastronomique the dessert was served a little less by the time the encyclopedia...

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...

buttered pie pan after adding sweet cherries "Clafoutis". The Concise Larousse Gastronomique: The World's Greatest Cookery Encyclopedia (Revised ed.). London:...

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...

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}}:...

54–55 Larousse Gastronomique, 1st edition "Oeufs à la Diane", with purée of game; Bécasse (woodcock) à la Diane; etc.; Larousse Gastronomique, 2001 edition...

ham. Lecsó Matbucha Peperonata Sataraš Larousse, p. 804. (in French) Larousse Gastronomique (1998). Paris: Larousse-Bordas. ISBN 2-03-507300-6 Piperade recipe...

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...

often used instead. According to the 2001 English edition of the Larousse Gastronomique: "Although its description is not immediately appealing, haggis...

(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...

Helen Brown's West Coast Cook Book. Boston: Little, Brown, and Co. Larousse Gastronomique Page 1272 Hesser, Amanda (7 November 2008). "1948: Green Goddess...

David, E. (1960). "French Provincial Cooking" (1999 edition) p.120 "Larousse Gastronomique" (2001). "Tablier de sapeur - Ricetta di trippa dalla Francia |...