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Le Repertoire De La Cuisine: The World Renowned Classic Used by the Experts, by Louis Saulnier
Download PDF Le Repertoire De La Cuisine: The World Renowned Classic Used by the Experts, by Louis Saulnier
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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:
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
- Sales Rank: #108545 in Books
- Brand: Brand: Barron's Educational Series
- Published on: 1977-12-31
- Original language: English
- Number of items: 1
- Dimensions: 7.25" h x .72" w x 4.75" l, .74 pounds
- Binding: Hardcover
- 272 pages
- Used Book in Good Condition
About the Author
JACQUES PEPIN has written twenty-five cookbooks, including the best-selling Jacques Pepin Fast Food My Way, More Fast Food My Way, and his memoir, The Apprentice. He has also starred in numerous acclaimed cooking series on public television. He has won multiple James Beard Awards, several IACP Cookbook Awards, and the Legion of Honor, France's highest distinction.
Excerpt. � Reprinted by permission. All rights reserved.
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
Most helpful customer reviews
0 of 0 people found the following review helpful.
A Classic and A Must for Every Cook, Professional or Otherwise
By J. Aquila
I need a magnifying glass but every reader, scholar and student need a dictionary and every cook needs this reference book - with a magnifying glass lol. Invaluable info, concise and no nonsense!
2 of 4 people found the following review helpful.
A must have for Chef's
By The Geekster of Planetgeek.net
I am a Chef specializing in French cooking and this book is a "must have". I could only give it 4 stars as it is not available in paperback that I could keep in my back pocket while in the kitchen.
7 of 7 people found the following review helpful.
Indespensible
By Matthew mcknight
This book was recommened to me by one of the other Chefs that I work with. It has been increasingly important to me when I don't wish to pull out Escoffier and need a quick reference or just a notion or tickle of what goes into a dish. If you are a home cook I don't recommend this book as it is beyond the scope of most home cooks to understand but if you are a professional and don't yet own a copy I suggest that you treat yourself to this delightful work. the grouping can be hard to get used to but once you are past that you are home free. Enjoy!
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