num_pages: 272
description: An essential resource for French cuisinebeyond Julia Childs's Mastering the Art of French Cooking 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 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. The Repertoire is a handy highly portable quick reference for those who are already familiar with the classic French 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. Inside twelve convenient sections 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. 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
language: French
title: Le répertoire de la cuisine
publisher: Sourcebooks