Le Repertoire De La Cuisine, A Guide to Fine Foods, treasured by thousands in the culinary profession throughout the past two decades. If you are interested in good food and cooking, this book will prove of great value and will be constantly in use. This volume presents the fundamental elements of cookery: explanations of French culinary terms; recipes for the great sauces; and ingredients and preparations for appetizers, soups, egg and fish courses, entrees, salads, vegetables, and desserts.
Author: Lewis Saulnier
Publisher: Barron's Educational Series
Customer Reviews
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Repertoire de La Cuisine
Repertoire de La Cuisine, Le: A Guide to Fine Foods
<br />We bought this book for our son who is a chef for his 21st birthday. He thought it had gone out of print so it was a fantastic surprise as he thought it was unobtainable.
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Must have for every chef
Great book. Not for everyone, as doesn't give weights etc. just the bare facts. Love it
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Don't mean to sound snobby, but this isn't for amateurs :-/
If you want to know everything in full, detailed explanations with pictures and such, but you're past Martha Stewart, Rachael Ray and --god forbid-- Sandra Lee, then get the Joy of Cooking, or the Larousse Gastronomique.
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<br />If you think of this as more of a chef's pocket dictionary, you'll better understand what this book's intent and purpose is.
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