Fair. A readable copy only. All pages and the cover are intact, may not include dust jacket. Pages may include considerable notes in pen or have highlighting. Possible ex library copy. May not contain accessories.
Good with no dust jacket. Sound binding and hinges. Rippling to some pages. Pages tanned, clean. Cloth over boards is edge rubbed with dampstaining at bottom edge.; Reference book describing cooking methods and presentations for many dishes.; 7.5" (19 cm) tall; 239 pages.
Modern cookbooks, often with glossy illustrations, many of them produced by chefs working in well-known hotels or restaurants or by television cooks, may not appeal to everyone, particularly if one is actually just interested in knowing a bit more sbout a particular dish, its main ingredients and 'hints' on how to prepare it. Not everyone wants a prescriptive recipe. One can se e why many serious cooks prefer 'Le Répertoire' to other cookery books. It is different. Mine is an older edition, published by Jaeggi, and dedicated to Auguste Escoffier, the master chef - Louis Saulnier was his pupil.
Although intended primarily for serious cooks, 'Le Répertoire' is a handy culinary reference book for anyone interested in culinary delights. It is not bulky, is easy to understand and gives one all the cookery tips one generally requires, whether one is looking to prepare poached eggs, artichokes, compound salads or choice desserts. The recipes are there albeit often in one or two lines and that for many is the real appeal of this book - having become acquainted with the basics, one can have a go and create one's own concoction bearing the same name. It also explains all those mysterious French culinary terms, which often baffle the reader of a menu in a restaurant, in simple, easy to understand language - one doesn't have to be a professional chef or a linguist to understand what is on offer.
'Le Répertoire de la Cuisine' has always been a worthy companion to Escoffier's 'Le Guide Culinaire'. Anyone interested in cooking should find plenty of recipes in both books to create mouth-watering meals and treats at home.
Jul 24, 2008
This is how they do it...
Dining at your favorite French or other cuisine restaurant? Wonder how the chefs remember all the ins and outs of some of those dishes? This book is the answer. I have Escoffier's book (not exactly something I can carry about easily) that has all the recipes and details of dishes, sauces, garnishes, etc, ad nauseam. Repertiore is the Cliff's Notes - it gives you what you need to prepare the dish or a memory refresh if it's been a while since you done Veal a la Avignnonaise. I recommend this to any chef or serious home cook.
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