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Le Repertoire De La Cuisine: The World Renowned Classic Used by the
Experts
BOOK DETAIL
Hardcover: 272 pages Publisher: B.E.S.; 1st edition (December 31, 1977) Language: English ISBN-10: 0812051084 ISBN-13: 978-
0812051087 Product Dimensions: 4.8 x 0.7 x 7.2 inches Shipping Weight: 12 ounces (View shipping rates and policies) Customer Reviews:
Book Description
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