The New Larousse Gastronomique (1988).pdf

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The
lt-lew
•
l
Larous
se
G
as
tronomique
Prefaces
by Auguste Eseofrer
and
Phtl6as
Gllbert
to
to
the
or{gtnal edltion
of
Larousse
Gastronomique
Publishers'
note
Publishers' note
Escffier
died before
the
first
edition
o/
Larousse
Gastronomique
Escoffier died before the first edition of
Larousse Gastronomique
was
published
in
IgJg;
the
great,king of
cooks and the cook
of
kings, wrote
puhlished in
1938;
the great 'king of cooks and the cook of kings' wrote
his
phitias
readhg
the
draft
of
the
his
preface
after
reading the
first
draft of the
manusuipt.
Philéa.s
Gilbert later
saw the
work
and
added
a
supplementary
preface.
Gilbert laler saw the
complete
work and added a supplementary preface.
The
of
the
table
of
a nation is
a
reflection
of
the
civilization
of
nation.
To
show
The
history
of the
table
of a nation is a
reflection
of the cÏvilization of
that
nation. To show the
changes
in
the
order
and serving
of
meals
from
century
to
century,
to
describe
and comment
...., .........
b'~'"
in the order and
of meals from
to
to describe
comment on
the
progress
of
the
French
cuisine,
is
to
paint
a
picture
of
the
many
stages
through
which
a
nation
progress of the French
is to
a
of the
which a
has evolved
since
the
distant
times when,
as
a
weak
tribe,
men
lived in dark
caves,
eating
wild
roots,
has ev01ved since the distant times when, as a weak tribe, men lived
caves,
fOOts,
raw fish
and
the
still
pulsating
flesh
of
animals
killed with
the
spear.
raw fish and the still
flesh of animais kiHed with the spear.
It
is
this
history
that is
the
subject
of Larowse
Gastronomtqtrc,
in which
Prosper
Montagn6
has
It
is this
that is the
of
Larousse Ga.stronomique,
inwhich
outlined
in
some thousand
.pages
all
the
improvements
brought
to
the
culinary
art
from
art
outlined in sorne thousandpages aH the improvements brought to the
prehlstoric times
to
the
present
day.
Presented
in
the
form
of
a dictionary,
it
sums
up all that
has
"", •
.u.",~,","''''''
times to the
Presented in the form of a dictionary, it
aH that has
been achieved
by the
science
of
alimentation, and everything
in
it
has been
minutely
studied and
and
in it has been
studied and
been achieved
described.
described.
Those
who
make
a
profession
of
gastronomy
will
find
in
this book
matter
for
comparison
Those who make a
pr()te~;Slcm
will find in this book matter for
between
what
used
to
be
the
art of
good eating and
what
it
is
today.
Housewives
will
be
particularly
between what used to he the art of
Housewives win be
interested
in
the
evolution of
the
table
through
the
ages,
its refinements modified
in
each
epoch*to
a
înterested in the evolution of the table
the ages, its refinements modified in each
a
certain extent
by
the
exigencies
of reigning
fashions.
hofessional
cooks,
both
men and women,
will
the
of
"""F.~J
fashions. Professional
both men and women, wî11
certain extent
be able
to
draw
inspiration from
the principles
of
a
culinary
technique
founded on the
universally
HA~~!-,M~~
of a
founded on the
llnIV"""C::~
be able to draw
recognized
knowledge and
authority
of the
author.
The text
of
the
book
and
the recipes are
enlivened
are enlivened
of the author. The text of the book and the
by attractive
anecdotes
and
legendary
tales.
by attractive anecdotes and
.'"'/5,""' ..........
tlVhile
waiting
to
read
them
in print,
I
went
through the innumerable manuscript
pages
of
this
While
to read them in
the innumerable
pages of this
encyclopedia
and
I
am
still
under
the spell cast
by this
work. How
could
it
have been
completed
so
this work. How could it have been
so
cm;ycloptoolla and
1
am still under the
rapidly?
For
the author had
only
one
collaborator, albeit
an eminent one,
who
was entrusted
with
For the author had
one
albeit an eminent one. who was entrusted with
all
scientific
and medical
subjects,
and
the
material
was
prepared
in
less
than
three
yearsi.
aH scientific and medical
and the material was
in less than three years.
Iarotuse
Gastronomique
is
a
model
of
exactitude
and
precision
in
all
that
concerns
the
Larousse Gastronomique
is a model of exactitude and
in an that concerns the
etymology of
certain words, the
definition of culinary
terms, the
origin
of
foods
in
everyday
use
and
of certain
the definition of
terms, the
of foods in
use and
the many
recipes
for
each
grven dish.
the many
dish.
..UJIF.
Symbols
ofplenty
y -
bread and wme.
meal
and cggs
(Phal.
Nicotasl
Sym bols of
p!enl
-
bread and
wine,
meat and
eggs
(phot.
Nico/as)
attractive
Numerous
descriptive photographs
illustrate certain
subjects,
and there are
some
very
attractive
illustrate certain subjects, and there are sorne very
with
their
reproductions
of
antique
engravings.
Magnificent colour
plates show finished
dishes
with their
show tinished dishes
col our
appropriate
garnishes.
of
this, had
not
Such
a
work
would
have been
incomplete, and
the
authors
were
well
aware
of this, had not
and the authors were well aware
Such a work would have been
greatest
of
these,
considerable
space
been reserved
for
the riches
of our
famous French vineyards. The
greatest of these,
considerable space been reserved for the riches of our famous French vineyards. The
classified, are shown together
in
explicit
tables.
~V!,~"'~.""'l
in
tables.
great renown
Finally, the
biographies
of
certain maitres de
cuisine
and
some gastronomes
of
great renown
of certain
maîtres de cuisine
and sorne gastronomes of
bibliography
mentions a
are
for
ever
immortalized
in
these pages,
and
a
culinary
and gastronomical
bibliography mentions a
are for ever immortalized in these pages, and a culinary and gastronomical
great
number
of
works,
some
of
which
are perhaps
unknown
to
the bibliophiles.
great number of
some of which are perhaps unknown to the bibliophiles.
make a
cult of
good eating and
good
drinking
will
find that
Prosper Montagn6's
All
those
who
make a cult of
AH those who
and
drinking will find that Prosper Montagné's
they
will
consult
with
interest and
one
that
will
have
a
Larousse Gastronomique
isindeed
a
work
that
they will consult with interest and one that will have a
Larousse Gastronomique
is indeed a work that
just
prominent
place
in
their library.
And
this
will
be
the
author's merited and
just
reward,
which
I
reward, which 1
in their library. And this wîll be the author's merited and
heartily
applaud.
Auguste Escoffier
Auguste Escoffier
of
the
outlined the
opinion
he
formed after having
read
the
first draft
In
his
ln his
preface, Escoffier
outlined the opinion
he
formed after having read the tirst draft of the
revised and
completed'
Being
in
a
Lqousse
Gastronomique.
Thismanuscript
was
later
in a
Larousse Gastronomique.
This manuscript was later
considerably
revised and
was
study
of
these
final
pages
that
my
the
study of these final pages that my
judgment
was
more favourable position than
he,
it
was
on
more favourable positîon than he, it was on the
have been
able
to
see
it
conforms
with
that of
Escoffier
and is
all
the better founded
because
I
based;
it
conforms with that of Escoffier and is ait the better founded because 1 have been able to see
what
he Predicted.
for
for myself what he predicted.
prosper Montagnd,
realized
that
he
had
undertaken a
formidable
Escoffier and
I,
otd friends
of
Escoffier and l, old friends of Prosper Montagné, reaHzed that he had undertaken a formidable
but
works
can understand the
importance,
but
knowing
task, one
of which only
the
authors
of
task, one of which only the authors of
culinary
works can understand the
professional
for work
and
his
inflexible willpower,
his
extensive
erudition and his
his
his
capacity
for work and his inflexible will power, his extensive erudition and his professional
we were
certain
that
he
him in
the
first
place among great cooks
of
our
time,
we were certain that he
knowledge,
which
knowledge, which
puts
him in the first place among great cooks of our
would bring
it
to
successful
conclusion'
would bring it to a
a
successful conclusion.
or who
are interested
As
Escoffier
wrote,
it
is
to all
those
who
have
anything
to
do
with
food
As Escoffier wrote, it is to ail those who have anything to do with food or who are interested
say
it-the
in
the
history
of
the cuisine and
the
table,
that this book is
addressed.
It
is-dare
in the history of the cuisine and the table, that this book îs addressed.
It
is-dare 1 say it-the
work of
apotheosis
of
the
apotheosis of the
professional
work of
Prosper Montagnd.
is-a
vade-mecum
for
everyone'
a
reliable
Larousse
Gastrinomique mustbecome-and
it
Larousse Gastronomique
must become--and
it
already
is-a
vade-mecum
for everyone, a reliable
what
subject connected
with
the
counsellor ready
to
be
consulted
at
any
moment
and
on no matter
counsellor rcady to be consulted at any moment and on no matter what subject connected with the
alimentary
sciences
and
the arts
of
the table'
alimentary sciences and the arts of the table.
effort
may
find
its
reward
and persevering
effort may find its reward
wish
heartily
that
such
Like
Like
Escoffier,
l
I
wish heartily that such a
a magnificent
and
deserves
from
any point
in
the
welcome
of
those
for
whom
was conceived, welcome
which
it
in the welcome of those for whom
ît
it
was
/"1"",,/""'1\,,"''''
a
a
welcome which
il
deserves from any
of
of view.
Phil6as
Gilbert
Philéas Gilbert
I
view'
4
.
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WINE
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&
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7fontagni
by
Prosper
J\!(ontagné
AMERICAN
EDITOR,
CT{ARLOTTE TURGEON
AMERICAN EDITOR: CHARLOTTE TURGEON
PREFACE BY
ROBERT].
COURTTNE
PREFACE BY
ROBERT
J.
COURTINE
oRrcrNAL
pREFACEs
By
AucusrE
EscoFFrER
AND
pmldns
GTLBERT
ORIGINAL PREFACES BY AUGUSTE ESCOFFIER
PHILÉAS GILBERT
TEXT TRANSLATED FROM
THE
FRENCH
BY
MARION
HUNTER
M.I.L.
THE
FRENCH
TEXT TRANSLATED
MARION HUNTER M.LL.
too
o
1000
Jllustr
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1
ncluding
Jllustrations Jncluding
7[any
in
Jull
Color
Many '}=ull
CRO\TN
PUBLISHERS,
INC.
.
·
NE
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YORK
CROWN PUBLIS E
IN
NEW

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