Larousse Gastronomique is “the encyclopedia of food, wide and cookery” by Prosper Montagné (1865–1948). The culinary guide was first published in France in 1938 by Augé, Gillon, Hollier-Larousse, Moreau et Cie (Libraire Larousse), Paris. This is the US edition edited by Charlotte Turgeon and Nina Froud, and published by Crown Publishers, Inc. in 1961 (6th printing, 1965).

The cover features Weiß-Initialen III in white and is embellished by a band of fleurs-de-lys. The title page uses Weiß-Antiqua with Kursiv. The decorated faces used for the title are reproductions from the lettering on the jacket, which additionally has some Bodoni. The interior is set in Times New Roman with headings in Clarendon and running titles in Gill Sans caps.

Dust jacket of the 1961 edition.

Dust jacket of the revised American edition, 7th printing, 1988.