New Larousse Gastronomique was created by French chef Prosper Montagné, with the aim of providing an overview of 20th-century gastronomy and its history. This book provides the readers with a unique combination of culinary history, theory and practice. From the great traditions of French cuisine to modern international cuisine, this book provides detailed information, definitions and facts along with practical advice and some great recipes. With over 900 new photographs and 85 biographies of chefs, New Larousse Gastronomique is an indispensable guide for all professionals and food enthusiasts.