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Le Répertoire de la Cuisine

by Louis Saulnier

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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

Recommended by

Shane Osborn


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


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

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.