This pocket-sized handbook, which dates back to 1914, is packed with 6,000 classical French recipes for hors-d’oeuvres, soups, eggs, fish, salads, entrees, pastas, vegetables and pastries. Intended solely for professional chefs, it skips providing quantities and measurements altogether, focusing primarily on the ingredients instead.

First published in 1914, Le Repertoire de La Cuisine is an international culinary treasure written by Escoffier's very own student, Louis Saulnier.…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.