Le Repertoire de La Cuisine

Le Repertoire de La Cuisine, first published in 1914, is an international culinary treasure written by Escoffier's very own student, Louis Saulnier. The Repertoire, as it is colloquially known, is a concise guide to the master's cuisine. This edition includes a special insert with introductory remarks from renowned chef Jacques Pepin, renowned food consultant George Lang, and Saulnier himself. It is the final word on the recipes, terminology, and techniques that comprise classic French cooking. It is both concise and extremely comprehensive.

You won't find big glossy photos, meticulous lists of ingredients and instructions, measurements or temperature details, or anything else like that here. For those who are already well versed in classic French techniques, the Repertoire is a handy, highly portable, quick reference. Professional chefs, restaurateurs, hotel owners, wait staff managers, and anyone else interested in fine dining will find a definitive catalog of French culinary terms, as well as over 6000 recipes, each briefly listed on just a few detailed lines.

View Details: amazon.com/dp/0812051084