A Guide to Fine Foods
Saulnier - All books by this author
This book is treasured by thousands in the culinary profession.
First published in 1914, Le Répertoire de La Cuisine is an international treasure in the culinary world. Written by Louis Saulnier, a student of Escoffier himself, the Répertoire (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.
"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 Répertoire 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. ... The beauty of this little book is that is concretizes and clarifies the bulk of French cooking; i.e., classic French cooking. Even though it is not detailed as far as technique, cooking times, and ingredients, it covers the whole and enormous spectrum that confronts the would-be chef."
Jaques Pépin, Le Répertoire 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. ...not a book of abstraction, but a handy, brilliantly conceived, easily compressed compendium of everything you should know about the organized system of the culinary arts. "
George Lang, Le Répertoire de La Cuisine
Hardcover / 239 Pages / 5" x 7-1/2" / 1967