It is amusing to note that Sole Casanova is poached, decorated with sliced truffles, surrounded with oysters and mussels and finished with a white wine sauce. In the egg section there are 74 different kinds of omelets identified, and there are an astonishing 300 ways to prepare sole. The book is orgainized into 12 sections fundamentals, garnishes, hors-d'oeuvre, soups etc. This is a standard aide-memoire for young restauranteurs, hotel proprietors, head waiters, chefs, and food writers which first appeared in 1914, a pocket reference to more than 7000 French terms, sauces and skeleton recipes of the cuisine of Escoffier. Maroon boards with titles in gold, 239pp notched finger index to leading edge. Owner's signature and date, no other markings, The book is slightly bowed, otherwise Very Good used copylacking the dust jacket. (UK) 13th Edition no date given (there is a handwritten date of 1963 with the Owner's signature to the end paper) date uncertain. EXTRA 10 DAYS APART FROM THE NORMAL SHIPPING PERIOD WILL BE REQUIRED FOR LEATHER BOUND BOOKS. Lang: - Francais, Vol: - Volume 1, Pages 272, Print on Demand. Hope you will like it and give your comments and suggestions. We found this book important for the readers who want to know more about our old treasure so we brought it back to the shelves.
We expect that you will understand our compulsion in these books. As these are old books, we processed each page manually and make them readable but in some cases some pages which are blur or missing or black spots. This book is printed in black & white, sewing binding for longer life, Printed on high quality Paper, re-sized as per Current standards, professionally processed without changing its contents. Reprinted in 2021 with the help of original edition published long back. Leather Binding on Spine and Corners with Golden Leaf Printing on round Spine. CHOOSE ANY LEATHER COLOR OF YOUR CHOICE WITHOUT ANY EXTRA CHARGES, JUST OPEN "View Larger Image" BUTTON JUST BELOW THE BOOK IMAGE AND MAIL US YOUR CHOICE. 50TH ANNIVERSARY LIMITED PERIOD DISCOUNT OFFER. I venture to say the Repertoire has been and will continue to be the common bible for the cognoscenti of cooking.Leather Bound. For serious students of cookery, it’s a handy guide that is extremely complete, reliable, and easy to understand.― Jaques Pepin, Le Repertoire de La CuisineĪ priest in Nigeria will have very 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. 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.Īmong the innumerable books on cookery, a few are directed to the experts and the greatest number to the nonprofessional. Entrees―meat supplies such as livers, kidneys, and hearts.Inside, twelve convenient sections cover:
#Le repertoire de la cuisine professional#
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. The Repertoire is a handy, highly portable, quick reference for those who are already well versed in the classic techniques. You won’t find big glossy photos meticulous lists of ingredients and instructions or details about measurements, temperature and the like here.
Concise and incredibly comprehensive, it is the final word on the recipes, terminology, and techniques that make up classic French cooking 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. The Repertoire, as it is commonly known, is a shorthand guide to the cuisine of the master. Klicken Sie hier für vollständige Produktinformationen: CLICK HEREįirst published in 1914, Le Repertoire de La Cuisine is an international culinary treasure written by Escoffier's very own student, 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. Le Repertoire De La Cuisine: The World Renowned Classic Used by the Experts
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