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Product Description
Product Description
This book is treasured by thousands in the culinary profession. If you are interested in good food and cooking, it will prove of great value and 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.
Ingram
If you are interested in good food and cooking, this book--treasured by thousands in the culinary profession throughout the past two decades--will prove of great value and be constantly in use.
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Most helpful customer reviews
1 of 1 people found the following review helpful:
5.0 out of 5 stars
Le Repertoire de la Cuisine-translated to English,
By brian smith (Glossop, Derbyshire United Kingdom) - See all my reviews
This review is from: Repertoire de La Cuisine, Le: A Guide to Fine Foods (Hardcover)
Though not a modern document this cookery reference book is for the competent, accomplished food entertainer.It contains all that is the"right" in the way to prepare,and present good food and wines.This Culinary "Gem" is a fullsome compedium of food for entertainment and traditional food ettiquette.It is NOT a cover to cover "good read"...but a FABULOUS "browser"..for the dish and accompanying correct beverage desired.!
3.0 out of 5 stars
good but confusing,
This review is from: Repertoire de La Cuisine, Le: A Guide to Fine Foods (Hardcover)
this book is filled with good information but to find it is the problem.. i was loking for this book for a while and finally bought it but i dont really use it beacause its too hard to find what you are looking for.. really unfortunate.
5.0 out of 5 stars
Written by a chef for chefs.,
By Anthony Williams (Melbourne, Victoria, Australia) - See all my reviews
This review is from: Repertoire de La Cuisine, Le: A Guide to Fine Foods (Hardcover)
As a chef I found this book invaluable. The assumption is that you know how to cook. Saulnier focusses upon the ingredients, not the method. The translation is a little quaint in places but this adds to the attraction of the book to those who are true afficionados of French cuisine.
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