“Le Repertoire de la Cuisine” by Louis Saulnier. Translated from the original French edition, this edition was published by Barron’s Educational Series, Inc. in 1976. The book is a hard cover measuring 5 x 7½ inches with 239 pages, it is in poor used condition, the covers are pretty much falling apart, but the pages are intact and still chock full of great info.
Le Répertoire de la Cuisine is a professional reference cookbook written by Théodore 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. It is a standard reference for classical French haute cuisine and has been translated into English by Édouard Brunet (1924.) Culinary Institute of America instructor Uwe Hestnar cited La répertoire alongside Larousse Gastronomique and the works of Escoffier and Carême as required reading for anyone interested in classical French cooking. The style of Le Répertoire is highly condensed, even in comparison with the brevity of its inspiration; the recipes provided are little more than simple descriptions of dishes, and assume a great deal of background knowledge. The structure of the book itself is based on Escoffier’s original to simplify cross-referencing.
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