"Repertoire" might be the biggest little cookbook ever written. 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 "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.
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 As a source of reference, Le Repertoire de La Cuisine, is precious to both. "Among the innumerable books on cookery, a few are directed to the experts and the greatest number to the nonprofessional. 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. Entrees-meat supplies such as livers, kidneys, and hearts.Inside, twelve convenient sections cover:
LE REPERTOIRE DE LA CUISINE 1914 PROFESSIONAL
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. The Repertoire is a handy, highly portable, quick reference for those who are already familiar with the classic French techniques. Concise and incredibly comprehensive, it is the final word on the recipes, terminology, and techniques that make up classic French cooking. This edition includes a special insert with introductory remarks from distinguished chef Jacques Pepin as well as Saulnier himself. The Repertoire, as it is commonly known, is a shorthand guide to the cuisine of the master. An essential resource for French cuisine-beyond Julia Childs's Mastering the Art of French Cookingįirst published in 1914, Le Repertoire de La Cuisine is an international culinary treasure written by Escoffier's very own student, Louis Saulnier.
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