Le Repertoire de la Cuisine: The World Renowned Classic Used by the Experts

by Louis Saulnier

Book Overview

An essential resource for French cuisine--beyond Julia Childs's Mastering the Art of French Cooking.

Originally penned by French chefs Louis Saulnier and Th odore Gringoire, Le R pertoire de la Cuisine is an indispensable reference for professionals and culinary enthusiasts alike. This comprehensive guide features over 6,000 classic recipes, presenting a broad spectrum of dishes, ingredients, and techniques that embody the...

• Format: Hardcover
• Language: English
• ISBN: 0812051084
• ISBN13: 9780812051087
• Release Date: December 1977
• Publisher: Sourcebooks
• Length: 272 Pages
• Weight: 0.77 lbs.
• Dimensions: 0.9" x 4.8" x 7.4"

Customer Reviews

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Chef Pepín recommended this book in his biography The Apprentice. He said in ways this is the portable version of Julia Child’s magnum opus.

Written by a chef for chefs.

As a chef I found this book invaluable. The assumption is that you know how to cook. Saulnier focusses upon the ingredients, not the method. The translation is a little quaint in places but this adds to the attraction of the book to those who are true afficionados of French cuisine.

Le Repertoire de la Cuisine-translated to English

Though not a modern document this cookery reference book is for the competent, accomplished food entertainer.It contains all that is the"right" in the way to prepare,and present good food and wines.This Culinary "Gem" is a fullsome compedium of food for entertainment and traditional food ettiquette.It is NOT a cover to cover "good read"...but a FABULOUS "browser"..for the dish and accompanying correct beverage desired.!

One of a kind...

This book is written for anyone interested in Classic French Cuisine. It lists names of the Classic dishes listed by Escoffier, sectioned by where the dish would appear in a classic menu. Along with each dish comes a brief description of preparation and ingredients. However, the beginner cook will probably not be able to appriciate this book as it doesn't tell you anything in detail about how to prepare the dishes, measurements, cooking times or temperatures. I may act as inspiration for something new to learn though, as there are so many different dishes packed in this little book that it gives a good overview about French Cuisine.You will not regret buying this book if you are in the habit of buying cookbooks for entertaining reading or for reference.

Indispensable.

This little book should be in the library of anyone who fancies herself/himself a cook, chef, gourmand, or any or all of the above!No pictures, no measurements, no serving portions or cooking time. If you need these details, look elsewhere. Le Repertoire is for those who knows how to cook and wishes to refine, master, and innovate. The first and last word in French cuisine, a leitmotif for those wishing to create fusion cuisine, a most remarkable compendium.

The unknown gem of cooking references!

Once, 20 years ago, I had a copy of this amazing book. Unfortunately, it left with my girlfriend. After two decades of searching, I finally found it at Foyle's bookstore on Charing Cross Road in London. It was worth the airfare.This indispensable work is a basic reference to over 6,000 classic recipes. It assumes you already are familiar with intermediate-to-advanced cooking techniques. It organizes recipes by basic class: Hors-d'oeuvre, Soups, Fish, Salads and so on.Within each section it lists recipes by sub-category: thick soups, clear soups; eggs fried, poached, omelets, coddled, etc.. Then the magic starts.The individual recipes are given in an elegant, spare shorthand: "Aparagus Polonaise - Dished in rows, sprinkled with hard-boiled eggs and parsely chopped, pour over some bread crumbs tossed in butter nicely browned." "Tournedos Carignan - Cooked in butter, dressed on Pomme Anna croutons, garnished with artichoke bottoms filled with asparagus tips, and potato croquettes egg-shaped, emptied and refilled with foie gras puree." "Sole Donia - Filleted, stuffed and folded, poached and dressed in a circle on a rice border. Centre garnished with crayfish tails, truffles, and mushrooms cohered with Nantua sauce. Coated with white wine sauce."This book stirs the culinary imagination. Well worth having!