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 Fundamental elements of cookeryGarnishes and SaucesHors d'oeuvreSoupsEggsFishEntrees--meat supplies such as livers, kidneys, and heartsEntrees--meat, game, and poultrySaladsVegetables and PastasSweets Savouries
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:
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"