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Le Répertoire de la Cuisine
says
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.
from the publisher
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.
Most popular
- Original Publisher
- Groupe Flammarion
- Date of publication
- 1914
- ISBN
- 095018750x
Recommended by
Shane Osborn
Chef
This was my first professional cookbook back in 1985. It's a great reference guide to classical French cookery of the Escoffier era.
Michael O'Hare
Chef
This is the industry standard in Britain every young cook is given this. It is almost biblical yet mind-blowingly boring.
Adam Reid
Head Chef, The French at The Midland Hotel, Manchester
A classic guide to classic French cookery, a great base for any young cook.
Alan Murchison
Retired chef, duathlete and performance nutrition specialist
Still as relevant now as ever.
James Steen
Journalist, author and food writer
Jacquy Pfeiffer
Academic Dean, The French Pastry School
David Gillmore
Head Chef at James Street South, Belfast
Daniel Doherty
Executive chef, Duck & Waffle
Richard H Turner
Group Executive Chef, Hawksmoor
André Chiang
Chef
Wylie Dufresne
Former chef and owner of wd-50 and Alder restaurants
Kim Woodward
Head Chef of Gordon Ramsay Group’s Savoy Grill
Andrew Pern
Chef and owner, The Star Inn at Harome
Frank Ruta
Executive Chef, The Grill Room at Capella Washington, D.C.
Garrett Byrne
Chef
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