George Lang

My grease-and-Sauce Espagnole-stained Répertoire is in front of me as I write these notes. It has been beside me for a quarter of a century, helping me to decide on a garnish, to decipher old menus, and to write new ones from the time of my apprenticeship till this day. The dear old book of Louis Saulnier has always been a common denominator, whether I was dealing with the Gros Bonnet of a major hotel in Monte Carlo, Montreal, Hamburg, Athens, or New York or with an executive in charge of a major airline’s inflight services or a passenger ship. Even in Asia this book serves as a bridge between me and Philippine, Chinese, Japanese, and Balinese cooks.