Le Répertoire de La Cuisine
Subtitle: The World Renowned Classic Used by the Experts
By: L. Saulnier.
Edition: Standard ed.
Publisher: Leon Jaeggi; Barron's Educational Series
Published: 1976
Place of publication: London; Woodbury, N.Y
Language: eng
Translated from: fre
Translation of: Le répertoire de la cuisine
Format: Hardcover
Number of pages: 239
Subjects: Cookery, French -- Dictionaries
Genres: Dictionaries.
Description: 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.
Notes: Translated from the original French edition by E. Brunet.

On spine: The cookery repertory. 13th ed.