Synopses & Reviews
First published in 1914, Le Répertoire de La Cuisine
is an international treasure in the culinary world. Written by Louis Saulnier, a student of Escoffier himself, the Répertoire
(as it is commonly known) is a shorthand guide to the cuisine of the master. Concise and incredibly comprehensive, it is the final word on the recipes, terminology, and techniques that make up classic French cooking.
You won't find big glossy photos; meticulous lists of ingredients and instructions; or details about measurements, temperature and the like here. The Répertoire is a handy, highly portable, quick reference for those who are already well versed in the classic techniques. Here, professional chefs, restaurateurs, hotel proprietors, heads of wait staff, and anyone else who is passionate and knowledgeable about fine dining will find a definitive catalog of French culinary terms along with more than 6000 recipes, each briefly listed on just a few detailed lines. Inside, twelve convenient sections cover:
•Fundamental elements of cookery • Garnishes and Sauces • Hors-d'oeuvre • Soups • Eggs • Fish • Entrees--meat supplies such as livers, kidneys, and hearts • Entrees--meat, game, and poultry • Salads • Vegetables and Pastas • Sweets • Savouries
Along with Saulnier's own insightful introduction, this edition includes remarks from distinguished chef Jacques Pépin, and leading food consultant, the late George Lang. It is certain to be a cherished volume for new chefs and a fitting replacement for anyone who has lovingly worn out their old edition.EXERPTS:
Among the innumerable books on cookery, a few are directed to the experts and the greatest number to the nonprofessional. As a source of reference, Le Répertoire de La Cuisine, is precious to both. For serious students of cookery, it's a handy guide that is extremely complete, reliable, and easy to understand.-- Jaques Pépin, Le Répertoire de La Cuisine
A priest in Nigeria will have very little in common with another priest from Guam, except their common faith in God and in the Bible. I venture to say the Répertoire has been and will continue to be the common bible for the cognoscenti of cooking. -- George Lang, Le Répertoire de La Cuisine
This book is treasured by thousands in the culinary profession. If you are interested in good food and cooking, it will prove of great value and be constantly in use. This volume presents the fundamental elements of cookery: explanations of French culinary terms; recipes for the great sauces; and ingredients and preparations for appetizers, soups, egg and fish courses, entrees, salads, vegetables, and desserts.
If you are interested in good food and cooking, this book--treasured by thousands in the culinary profession throughout the past two decades--will prove of great value and be constantly in use.