Le Repertoire de la Cuisine (Louis Saulnier)

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.

Here, professional chefs, restaurateurs, hotel proprietors, heads of wait staff, and anyone else who is passionate and knowledgeable about fine dining will find a definitive catalog of French culinary terms along with more than 6000 recipes, each briefly listed on just a few detailed lines. Inside, twelve convenient sections cover:

• Fundamental elements of cookery
• Garnishes and Sauces
• Hors d'oeuvre
• Soups
• Eggs
• Fish
• Entrees—meat supplies such as livers, kidneys, and hearts
• Entrees—meat, game, and poultry
• Salads
• Vegetables and Pastas
• Sweets
• Savouries

It is certain to be a cherished volume for new chefs and a fitting replacement for anyone who has lovingly worn out their old edition.