The Chef's Repertoire [Hardcover]

Chef Gui Alinat (Author)

Book Description

ISBN-10: 0826942350 | ISBN-13: 978-0826942357 | Publication Date: February 1, 2010 | Edition: 1st

The Chef's Repertoire is a superb collection of classic dishes served on American menus with their pronunciations, origins, ingredients, and techniques. This book, inspired by Le Repertoire de La Cuisine, contains over 1100 entries that are listed alphabetically within 12 clearly identified sections. Most entries provide a pronunciation guide and country of origin in addition to the recipe description. An entry index of all the dishes is located at the back of the book.

Each entry describes the natural sequence of a dish in a few concise phrases using a chef's vocabulary. Readers are expected to have some culinary knowledge. While the novice may be challenged when following the progression of each classic dish as listed, the professional or serious home chef will navigate easily. Every practicing chef, culinary student, chef educator, and cooking enthusiast should own a copy of this user-friendly book of recipe reminders.

Sections:

• Stocks & Base Sauces
• Sauces
• Soups
• Appetizers
• Eggs
• Fish & Seafood
• Meats & Poultry
• Pasta
• Salads
• Sandwiches
• Sides
• Desserts

Editorial Reviews

Review

"Chef Gui's first book is definitely one he can be proud of, and I believe that it will be well-received by professional chefs and culinary enthusiasts alike. Gui has created a quick-reference inventory that every American working in the hospitality industry should own."
Rick Tramonto, Executive Chef/Partner TRU
Culinary Director, Tramonto Cuisine & Tramonto Steakhouse

"In a flash, you are reminded of a recipe or technique that you might need to reference. This book will be attached to my kitchen counter!"
Ariane Daguin, dartagnan.com

"Chef Gui's repertoire is a short version of many international recipes which will delight professionals and cooks with basic culinary knowledge."
Marie-Annick Courtier, chefmarie.com

"I love the ability I have with this book to put together delicious meals without needing complete recipes yet using well-known dishes from around the world."
Beth Karam-Putt, sweetsisterscakes.com

"Alinat's repertoire lists the modern classic recipes chefs must have at their fingertips. This book should be on the desk of every high-end restaurant chef."
J. Hugh McEvoy, President, Chicago Research Chefs

"As a food columnist, blogger, and cookbook author, I am always in search of inspiration to kick-start a recipe. This book is a perfect resource."
Jaden Hair, SteamyKitchen.com

"Chef Gui's book will inspire great cooks to create great meals. It will find a place at my desk where I will use it to inspire some exciting new BBQ dishes."
Ray Dr. BBQ Lampe, drbbq.com

--From the book jacket

About the Author

Gui Alinat is a certified executive chef, food writer, and food photographer. Born and raised in Provence, Gui was classically trained in France. He traveled extensively, working in restaurants around the world, before settling in Tampa. For the past nine years Chef Gui has catered exclusive private events, leading his team to the forefront of the Florida culinary landscape. His culinary style is best described as authentic continental gourmet cuisine that emphasizes sound nutrition. Chef Gui's food embodies natural ingredients, exquisite tastes, and elegant presentations. Gui is a regular contributor to periodicals and blogs, and is also a culinary instructor at the Art Institute of Tampa and the Jacobson Culinary Arts Academy. To learn more about Chef Gui Alinat and his cuisine, visit chefgui.com.

Product Details

• Hardcover: 176 pages
• Publisher: Amer Technical Pub; 1st edition (February 1, 2010)
• Language: English
• ISBN-10: 0826942350
• ISBN-13: 978-0826942357
• Product Dimensions: 7.4 x 5 x 0.8 inches
• Shipping Weight: 8.8 ounces (View shipping rates and policies)
• Average Customer Review: 4.5 out of 5 stars  See all reviews (8 customer reviews)
• Amazon Best Sellers Rank: #115,498 in Books (See Top 100 in Books)

More About the Author

Gui Alinat is an ACF Certified Executive Chef, food writer and a culinary instructor at the
Art Institute of Tampa and the Jacobson Culinary Arts Academy in Tarpon Springs.
He also published his first book, The Chef's Répertoire, in January 2010. The Chef's Repertoire has won a Cordon d'Or International Culinary Award for Best Culinary Literature.

Born, raised and classically trained as a chef in France, he traveled extensively, working
in restaurants around the world to finally settle in Florida.
In Tampa Bay, he has catered high-end private events with his own company for the last 10 years. With an exclusive client base, and media recognition, his team became a recognized landmark in the Tampa Bay culinary scene.

Gui is also a published food writer and has been regularly contributing to the St Petersburg Times food section and Creative Loafing's blog: Daily Loaf.

His culinary style can be best described as authentic continental gourmet cuisine with
slight influences from Provence and elsewhere. Rustic yet elegant, his food is said to
embody simplicity of taste, authentic ingredients and sharp presentations. He also focuses on sound nutrition and a very natural way of cooking and eating.

Customer Reviews

Most Helpful Customer Reviews

5 of 5 people found the following review helpful:

5.0 out of 5 stars A Dictionary of Culinary Literacy!, March 2, 2010

By 

Roger Singleton (Florida, USA) - See all my reviews

Amazon Verified Purchase

This review is from: The Chef's Repertoire (Hardcover)

I love this book! I'm an admitted knowledge junky, and this book fits nicely on my "most used" bookshelf next to my "Dictionary of Cultural Literary", "Dictionary of Nautical Literacy" and assorted other handy reference books. "The Chef's Repertoire" is not a cookbook or even a list of recipes. Instead, it is a list of hundreds of the most common dishes prepared in American homes and restaurants. Each listing includes the dish name, ingredients (but not amounts), pronunciation, and national origin. I have found this very useful, even though I'm not a culinary professional, nor do I even cook much at home, truth be told. But when I hear someone mention gnocchi, or see bouillabaisse on a menu, I want to know what those dishes are! Ever wonder what makes Oysters Rockefeller...well, Rockefeller? Or what's really in Succotash (and where in the world the dish originated?) This handy book finally explains what Cherries Jubilee, Beef Wellington, frittata, and ratatouille are, as well as hundreds of other dishes I've heard about my whole life but never really understood! If, like me, you want to better informed the next time you peruse the menu at a decent restaurant, this book's for you!

3 of 3 people found the following review helpful:

5.0 out of 5 stars For home cooks, armchair culinarians and foodies alike., May 5, 2010

By 

Lorna Taylor (Florida) - See all my reviews
(REAL NAME)   

This review is from: The Chef's Repertoire (Hardcover)

The Chef's Repertoire is a virtually complete list of all American, European and Ethnic culinary classics, written in a condensed way. The author is not interested in recipes, or rather, not interested in the fastidious details that come with them (i.e. "In an 8-inch saute' pan, pour 2 tablespoon of olive oil and place on a burner. While the pan is heating up, peel and dice an onion, then add to the hot pan. Cook for 3 or 4 minutes while constantly moving the pan). Rather, Chef Alinat goes straight to the point (i.e. "dice onions and saute'") and in concise, technical yet understandable phrasing, reveals to his readers what exactly makes the essence of a dish. Two or three lines are often enough to give the pronunciation, origin, ingredients and technique of any culinary classic.

Whether or not you enjoy cooking, if you have ever wondered what ratatouille really is, or stuff like bouillabaisse, turkey Tetrazzini, beef Wellington, minestrone or shepherd's pie, this book is for you. Anyone interested in the culinary arts is regularly meant to encounter unknown dishes at some point or another. They are all referenced in The Chef's Repertoire. But the book does not only list well-known classics. It also goes deep into obscure dishes and regionalisms. For instance, Chef Gui Alinat describes items such as red eye gravy, grunt or potage St Germain.

Not a professional or even home chef by any means, I find this pocket-sized book extremely interesting and a new favorite. Part dictionary; part cookbook; part culinary reference; this book is unique. Its appeal is quite universal. I suppose chefs and restaurant professionals will use The Chef's Repertoire on a regular basis, but so will home cooks, armchair culinarians, and other foodies.

3 of 3 people found the following review helpful:

5.0 out of 5 stars May be the only cookbook you'll ever need., March 15, 2010

By 

Sinouhe Camus "Sinouhe" (Florida) - See all my reviews

This review is from: The Chef's Repertoire (Hardcover)

The Chef's Repertoire is a culinary reference book that anyone interested in the culinary arts should one. Have you ever wondered what a "ratatouille" is? Or beef Burgundy or eggs benedict? Chef Gui Alinat listed virtually all named dishes we all hear about and wrote the pronunciation, origin, ingredients and basic technique, in a very compact, concise and Twitter-like paragraph that is easy to read and follow.

I find this book so unbelievably freeing. I'm one of those people who don't really like to be constrained by recipes or measurements. Now, between Michael Ruhlman's ratio and Alinat's book, I find that I just don't need any other books in my kitchen. The world already has too many cookbooks, and rare are the books that truly inspire and help home chefs, which I am. I just love this book.