Customer Reviews

The Chef's Repertoire

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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!

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.

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.

A must have for anyone who wants to talk like a chef, or at the very least, understand a menu. Not only will Gui Alinat tell you what Beurre Blanc is, he'll also tell you how to pronounce it (burr-blahnk) and explain it in simple and easy to understand prose. The Chef's Repertoire takes on hundreds of items found on menus and cookbooks, and will soon be an essential resource in your kitchen and for dining out.

Not only for the pro chef and serious home cook, this handy little volume will even prove valuable to the casual foodie -- since it's purse-sized, no longer will you have to perform the inelegant act of Googling sauce names to recall whether Bourguignonne is vegetarian, while ordering at fine restaurants (and you'll find more accurate information than anywhere online).

As well, this book will give you ideas for new things to try. It will remind you of techniques you haven't tried or flavors you haven't achieved in a while. Best of all, it's the rare book that delights equally as a reference and as light reading. Worth every penny. I am thrilled to have found it!

I love this book - I feel intimidated by complicated recipes, Chef Gui has simplied many recipes down to the basics making them easy to prepare. I was able to see him in a cooking demonstration at the Bronx Botanical Gardens and he was very entertaining. I recommend this book highly.

Foreword by Rick Tramonto

There's probably no valuable little food book quite like Repertoire. We say "little," because the book is deliberately small to be able to fit into a chef's apron pocket. This seems a far better positioning than topping any booklist.

The Chef's Repertoire is not a food dictionary or a cookbook, rather it is an 1100-entry cuisine inventory, divided into 12 sections, of traditional dishes which make up today's modern American cuisine. However, if you are not already quite handy with food, this book will have little appeal. It's for those who know their methods, those who know "how it's supposed to look" and exactly "how it's supposed to taste," but want to be doubly sure no ingredient is overlooked

Alinat, a native of Provence, France was trained, as you would expect, in the classically French cuisine mode. This, by the way, a mode most top-notch chefs of the world believe is fundamentally necessary to succeed anywhere in the world as a well-rounded chef. He clarifies for us not only French dishes but those from other cultures, not named for their dominant ingredients as is the trend today. Alinat's been at it for twenty-five years.

In writing this book, he not only clarifies French and American cooking, he also includes the many fusions afloat in North America these days. In his foreword, Rick Tramonto comments Alinat has created "a new, modern chef's bible ... a quick-reference inventory that every American working in the hospitality industry should own."

Let's look at some examples:

Peking Duck, the expensive, order-ahead, famed Chinese treat: "Blanch whole duck in boiling water. Hang to dry for 6 hours. While hanging, brush with mix of honey, dry sherry, white vinegar, cornstarch and hoisin sauce. Transfer to over and bake at 350-degrees F. until duck reaches 165-degrees F." That's it. Done in 40 words.

Celery Victor was a brand new one on me: "American origin (San Francisco). Poach celery hearts in veal or chicken stock and chill. Salt and pepper to taste. (If desired, top with anchovies.) Serve with a white wine vinegar and extra-virgin olive oil vinaigrette."

Cuban Sandwich, Roast pork, smoked ham, Swiss cheese, mustard and pickles on Cuban bread. Press until golden.

If you are a foodie, The Chef's Repertoire is a great book to own. It is also a highly suitable gift for any chef in your life.

I am the executive chef of a catering company in Oregon and read about this new book in Cater Source magazine. It was touted as the new "Food Lover's Companion," and so I purchased it. However, when it arrived today I was quite taken aback by how small and thin the book actually is. WOW... This book sold for $36.00 so I assumed I would be getting a thick, 400-500 page culinary volume. Instead, the book looked more like a point-of-purchase pocket book that you would find at the check out counter at Barnes and Noble.

I hope the information contained is incredible, because I feel extremely ripped off for paying so much. WOW! The publisher should be ashamed.