The first edition of Larousse Gastronomique was published in 1938. A monumental encyclopaedia of culinary information compiled by Prosper Montagné, it is a never-ending source of inspiration to those who regard cooking and the preparation of food as something more than a necessity. It details the origins of a vast number of foods and wines, provides thousands of recipes, definitions of culinary terms, cooking methods, stories, and some etymology.

If you like food or cooking, you will find Larousse Gastronomique fascinating reading. My rather tattered copy contains 1098 pages in small biblical print.

Georges Auguste Escoffier wrote the preface to Larousse Gastronomique after reading the first draft, though he died three years before the book was finally published. Escoffier is often referred to as the “king of cooks and the cook of kings”.