http://www.elpais.com/articulo/english/Larousse/with/Spanish/accent/at/last/elpepueng/20111110elpeng_2/Ten"This is a cult book for me. I keep the 1938 edition, as if it were a treasure," says Andoni Luis Aduriz, the head chef at the world's third-ranked restaurant, the two-Michelin-starred Mugaritz.
Aduriz, one of the leading figures of Basque nouvelle cuisine, says he was surprised to get a call to inquire whether he would help update the classic French reference book for all things food-related, the Larousse Gastronomique. The fact that a Spanish chef has been asked to add new entries to this definitive encyclopedia is a sign of the times.
The original work by Prosper Montagné, first published in 1938, came out in Spanish in 2004, thanks to support from the now-deceased Spanish chef Santi Santamaría. But this time, Spanish and Latin American content will be more relevant. It is no coincidence that Joël Robuchon, a lover of Spanish cuisine (and whose workshops draw inspiration from tapas bars), is the chairman of the Larousse gastronomy committee, a group that also includes leading names such as Pierre Hermé, Pascal Barbot, Anne-Sophie Pic and Pierre Troisgros.
"I was asked to make any contributions I considered relevant, and to suggest a number of new entries," says Aduriz. "A large part of my mission was to bring in a greater Latin American presence through people and dishes. The list I first proposed is long enough for several future editions."
*** awesome!