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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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