Prosper Montagné (1865–1948)
Autor von Der große Larousse Gastronomique. Das Standardwerk für Küche, Kochkunst, Esskultur: Mit 4000 Einträge, 1700 Fotos, 2500 Rezepte
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Der große Larousse Gastronomique. Das Standardwerk für Küche, Kochkunst, Esskultur: Mit 4000… (1938) 1,782 Exemplare
Larousse Gastronomique (1 of 2) 22 Exemplare
Larousse Gastronomique (2 of 2) 5 Exemplare
THE NEW LAROUSSE GASTRONOMIQUE 2 Exemplare
The Concise Larousse Gastronomique 1 Exemplar
nouveau Larousse Gastronomique 1 Exemplar
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Wissenswertes
- Gebräuchlichste Namensform
- Montagné, Prosper
- Geburtstag
- 1865-11-14
- Todestag
- 1948-04-22
- Geschlecht
- male
- Nationalität
- France
- Geburtsort
- Carcassonne, France
- Wohnorte
- Carcassonne, France
Toulouse, France
Monte Carlo, Monaco
Paris, France - Ausbildung
- Lycée de Carcassonne
- Berufe
- chef
cookbook author - Preise und Auszeichnungen
- Chevalier de la Légion d'honneur
- Kurzbiographie
- The Encyclopaedia Britannica says of Montagné: "After Carême, the two men who probably had the greatest impact on French gastronomy and that of the world at large were Prosper Montagné and Georges-Auguste Escoffier. Montagné was one of the great French chefs of all time, and he achieved a secure place in gastronomic history by creating Larousse Gastronomique (1938), the basic encyclopedia of French gastronomy."
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Larousse gastronomique: 's werelds grootste… von Joël Robuchon
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The ultimate guide to classical cuisine, now updated for the era of food processors and microwaves, completely freshly illustrated in full color and Americanized by the renowned author of Tastings. Over 900 full-color photographs and 70 black-and-white illustrations.
This will never be "read" :)
Much like the The Silver Spoon (but even heavier) it's an impossibly complete and exhaustive encyclopædia of everything related to cooking, and the level at which you cook doesn't really matter, as even the simplest of concepts (and also the most complex one) is explained.
Much like the The Silver Spoon (but even heavier) it's an impossibly complete and exhaustive encyclopædia of everything related to cooking, and the level at which you cook doesn't really matter, as even the simplest of concepts (and also the most complex one) is explained.
Originally published under the title Noveu Larousse Gastronomique.Third impression 1979.
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