Larousse Gastronomique

The Larousse, which was inspired by the great Escoffier's Le Guide, was first published in 1938 and was edited by Prosper Montagne' with prefaces by Escoffier and Phillis Gilbert. Escoffier's legendary status has much to do with the fact that he raised the cooking profession to a very high status, modernized and standardized haute cuisine. Many recipes in the Larousse Gastronomique were based on recipes in Le Guide.