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
Synopsis
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.
Synopsis
First published in 1914, Le Repertoire de La Cuisine is an international culinary treasure written by Escoffier's very own student, Louis Saulnier. The Repertoire, as it is commonly known, is a shorthand guide to the cuisine of the master. This edition includes a special insert with introductory remarks from distinguished chef Jacques Pepin; the late George Lang, renowned food consultant; as well as Saulnier himself. 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 Repertoire 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 cookeryGarnishes and SaucesHors d oeuvreSoupsEggsFishEntrees meat supplies such as livers, kidneys, and heartsEntrees meat, game, and poultrySaladsVegetables and PastasSweets Savouries
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.
EXCERPTS
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 Repertoire 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 Pepin, Le Repertoire 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 Repertoire has been and will continue to be the common bible for the cognoscenti of cooking. George Lang, Le Repertoire de La Cuisine
Synopsis
An essential resource for French cuisine--beyond Julia Childs's Mastering the Art of French Cooking
First published in 1914, Le Repertoire de La Cuisine is an international culinary treasure written by Escoffier's very own student, Louis Saulnier. The Repertoire, as it is commonly known, is a shorthand guide to the cuisine of the master. This edition includes a special insert with introductory remarks from distinguished chef Jacques Pepin as well as Saulnier himself. Concise and incredibly comprehensive, it is the final word on the recipes, terminology, and techniques that make up classic French cooking.
The Repertoire is a handy, highly portable, quick reference for those who are already familiar with the classic French 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 6,000 recipes. 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
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.
"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 Repertoire 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 Pepin, Le Repertoire 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 Repertoire has been and will continue to be the common bible for the cognoscenti of cooking." --George Lang, Le Repertoire de La Cuisine
Synopsis
An essential resource for French cuisine--beyond Julia Childs's Mastering the Art of French Cooking.
Originally penned by French chefs Louis Saulnier and Th odore Gringoire, Le R pertoire de la Cuisine is an indispensable reference for professionals and culinary enthusiasts alike. This comprehensive guide features over 6,000 classic recipes, presenting a broad spectrum of dishes, ingredients, and techniques that embody the rich tradition of French cuisine.
The guide is designed as a quick reference, with recipes succinctly described and organized systematically. It requires some fundamental culinary knowledge, making it an excellent resource for those who want to refine their skills and dive deeper into the art of French cooking.
This concise, yet comprehensive, guide opens up a world of culinary exploration, from the simplest hors d'oeuvres to the most complex main dishes and intricate desserts. Le R pertoire de la Cuisine is not just a cookbook; it's a roadmap to mastering the sophisticated and time-honored traditions of French gastronomy.
Key Features:
- Comprehensive Reference: Offers over 6,000 classic French recipes covering a broad range of dishes, ingredients, and techniques.
- Quick Reference Guide: Designed as a quick reference guide, with succinct descriptions and systematic organization.
- Culinary Expertise: Written by French chefs Louis Saulnier and Th odore Gringoire, ensuring authoritative and authentic content.
- Skill Enhancement: A valuable tool for refining culinary skills and deepening knowledge of French cuisine.
- Wonderful Gift: Makes for an exceptional gift for foodies, Francophiles, and the home cook
"A handy guide that is extremely complete, reliable, and easy to understand." --Jaques Pepin