![]() ![]() 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. George Lang, Le Répertoire de La Cuisine Synopsisįirst published in 1914, Le Repertoire de La Cuisine is an international culinary treasure written by Escoffier's very own student, Louis Saulnier. I venture to say the Répertoire has been and will continue to be the common bible for the cognoscenti of cooking. For serious students of cookery, it's a handy guide that is extremely complete, reliable, and easy to understand.- Jaques Pépin, Le Répertoire 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 Répertoire de La Cuisine, is precious to both. EXERPTS:Īmong the innumerable books on cookery, a few are directed to the experts and the greatest number to the nonprofessional. 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.
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