First published in 1914, You won't find big glossy photos; meticulous lists of ingredients and instructions; or details about measurements, temperature and the like here. The 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.
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, 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
Le Repertoire de la Cuisine
Barron's Educational Series, Incorporated
A Guide to Fine Foods