You will not regret buying this book if you are in the habit of buying cookbooks for entertaining reading or for reference. I may act as inspiration for something new to learn though, as there are so many different dishes packed in this little book that it gives a good overview about French Cuisine. However, the beginner cook will probably not be able to appreciate this book as it doesn't tell you anything in detail about how to prepare the dishes, measurements, cooking times or temperatures. Along with each dish comes a brief description of preparation and ingredients. It lists names of the Classic dishes listed by Escoffier, sectioned by where the dish would appear in a classic menu. This book is written for anyone interested in Classic French Cuisine. The translation is a little quaint in places but this adds to the attraction of the book to those who are true afficionados of French cuisine.Īnthony Williams from Melbourne, Victoria, Australia Saulnier focusses upon the ingredients, not the method. The assumption is that you know how to cook. How you are supposed to use this version, obviously there's no index, I don't know.As a chef I found this book invaluable. The US version duplicates the inside covers as the UK version, but omits the dark edges rendering it useless as a lookup. By looking at the outside edge of the pages, with the book closed, this letter lines up with the section as each page has a dark edge at that point. To make it easier to go to the relevant dish selection both inside front and rear covers have an A to L stacked list of categories. Were they ever in, or were they in and taken out later ? I also note in The Menu Book, a similar book, bananas do not feature. Would have been a great help to Basil Fawlty when he had no idea of the ingredients to a Waldorf Salad !!Ĭelery, apples, bananas, walnuts, mayonnaise, says La Rep, although I don't remember bananas being listed by the American in Fawlty Towers. I'd hazard a guess, however, any trainee chef has a copy. This edition includes a special insert with introductory remarks from distinguished chef Jacques Pepin the late George Lang, renowned. The Repertoire, as it is commonly known, is a shorthand guide to the cuisine of the master. It's relevance today, generally, where restaurants offering Escoffier dishes are far fewer than previously is less obvious. First published in 1914, Le Repertoire de La Cuisine is an international culinary treasure written by Escoffier's very own student, Louis Saulnier. To remind him of the ingredients/method of a dish which he had temporarily forgotten, or more likely when a customer had asked for a dish so far off the menu that he'd never made it previously. I'd hazard a gues Other reviewers have echoed much of what I would have said.Īt one time every chef in a fine dining restaurant would have this aide memoir. It's relevance today, generally, where restaurants offering Escoffier dishes are far fewer than previously is less obvious. At one time every chef in a fine dining restaurant would have this aide memoir. Other reviewers have echoed much of what I would have said. Even if one only cooks a dozen of the 6,000 dishes outlined on these 230 pages, this book gives the reader a newfound understanding of the history and potential of french cuisine.more It also inspires them to experiment with dishes like woodcock and champagne éclairs or simple classics like rêve de bébé. This little book provides master chefs and even home cooks with the complete canon of Escoffier, allowing them to cook any haute dish. Le Répertoire de La Cuisine, however, is as empowering today as it was over a century ago. A basic reference to the cuisine of Escoffier. (I like to think they go to book purgatory with “Emoji Shakespeare” and abridged classics.) 1967 Le Repertoire de La Cuisine by Louis Saulnier DELUXE EDITIONThe world renowned classic used by the experts. It also inspires them to experiment with dishes like woodcock and champagne éc Self-help books are a dime a dozen in every Rite Aid or gas station. (I like to think they go to book purgatory with “Emoji Shakespeare” and abridged classics.) Le Répertoire de La Cuisine, however, is as empowering today as it was over a century ago. Self-help books are a dime a dozen in every Rite Aid or gas station.
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