First published in 1914, Le Repertoire de La Cuisine is an international treasure in the culinary world. Written by Louis Saulnier, a student of Escoffier himself, the Repertoire (as it is commonly known) is a shorthand guide to the cuisine of the master. 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 cookery Garnishes and Sauces Hors-d'oeuvre Soups Eggs Fish Entrees--meat supplies such as livers, kidneys, and hearts Entrees--meat, game, and poultry Salads Vegetables and Pastas Sweets Savouries
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