![]() ![]() Coated with white wine sauce."This book stirs the culinary imagination. ![]() Centre garnished with crayfish tails, truffles, and mushrooms cohered with Nantua sauce. Then the magic starts.The individual recipes are given in an elegant, spare shorthand: "Aparagus Polonaise - Dished in rows, sprinkled with hard-boiled eggs and parsely chopped, pour over some bread crumbs tossed in butter nicely browned." "Tournedos Carignan - Cooked in butter, dressed on Pomme Anna croutons, garnished with artichoke bottoms filled with asparagus tips, and potato croquettes egg-shaped, emptied and refilled with foie gras puree." "Sole Donia - Filleted, stuffed and folded, poached and dressed in a circle on a rice border. ![]() It organizes recipes by basic class: Hors-d'oeuvre, Soups, Fish, Salads and so on.Within each section it lists recipes by sub-category: thick soups, clear soups eggs fried, poached, omelets, coddled, etc. It assumes you already are familiar with intermediate-to-advanced cooking techniques. It was worth the airfare.This indispensable work is a basic reference to over 6,000 classic recipes. Le Rpertoire de la Cuisine is a professional reference cookbook written by Thodore Gringoire and Louis Saulnier and published originally in 1914. It is intended to serve as a quick reference to Le guide culinaire by Saulnier's mentor, Auguste Escoffier, and adds a significant amount of Saulnier's own material. After two decades of searching, I finally found it at Foyle's bookstore on Charing Cross Road in London. Le Rpertoire de la Cuisine is a professional reference cookbook written by Thodore Gringoire and Louis Saulnier and published originally in 1914, and translated into multiple languages. Unfortunately, it left with my girlfriend. I venture to say the Repertoire hasbeen and will continue to be the common bible for the cognoscenti of cooking.Once, 20 years ago, I had a copy of this amazing book. For serious students of cookery, it's a handyguide that is extremely complete, reliable, and easy to understand.- Jaques Pepin, Le Repertoire de La Cuisine A priest in Nigeria will havevery little in common with another priest from Guam, except their common faith in God and in the Bible. As a source of reference, Le Repertoire de La Cuisine, is precious to both. EXCERPTS Among the innumerable books on cookery, a few are directed to the experts and the greatest number to thenonprofessional. Le Repertoire De La Cuisine: The World Renowned Classic Used by the Experts Hardcover Decemby Louis Saulnier (Author), E. Inside, twelve convenient sections cover: Fundamental elements of cookeryGarnishes and SaucesHorsd'oeuvreSoupsEggsFishEntrees-meat supplies such as livers, kidneys, and heartsEntrees-meat, game, and poultrySaladsVegetables andPastasSweets Savouries It is certain to be a cherished volume for new chefs and a fitting replacement for anyone who has lovingly worn outtheir old edition. Le répertoire de la cuisine Louis Saulnier Le répertoire de la cuisine ×Close An edition of Le répertoire de la cuisine(1914) Le répertoire de la cuisine 13th ed. The Repertoire is a handy, highly portable, quick reference for those who are already well versed in the classic techniques.Here, professional chefs, restaurateurs, hotel proprietors, heads of wait staff, and anyone else who is passionate and knowledgeable aboutfine dining will find a definitive catalog of French culinary terms along with more than 6000 recipes, each briefly listed on just a fewdetailed lines. Concise and incredibly comprehensive, it is the final word on the recipes, terminology, and techniques that make up classic Frenchcooking You won't find big glossy photos meticulous lists of ingredients and instructions or details about measurements, temperature andthe like here. This edition includes a special insertwith introductory remarks from distinguished chef Jacques Pepin the late George Lang, renowned food consultant as well as Saulnierhimself. The Repertoire, as it is commonly known, is a shorthand guide to the cuisine of the master. 1st edition (December 31, 1977) Language: English ISBN-10: 0812051084 ISBN-13: 978-0812051087 Product Dimensions: 4.8 x 0.7 x 7.2 inches Shipping Weight: 12 ounces (View shipping rates and policies) Customer Reviews:Book DescriptionFirst published in 1914, Le Repertoire de La Cuisine is an international culinary treasure written by Escoffier's very own student, LouisSaulnier. Le Repertoire De La Cuisine: The World Renowned Classic Used by theExpertsBOOK DETAILHardcover: 272 pages Publisher: B.E.S. ![]()
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