Le Repertoire De La Cuisine: The World Renowned Classic Used by the Experts [Hardcover]

Louis Saulnier (Author)

Book Description

Publication Date: December 31, 1977

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.

Product Details

• Hardcover: 239 pages
• Publisher: Barron's Educational Series; 1st ed thus edition (December 31, 1977)
• Language: English
• ISBN-10: 0812051084
• ISBN-13: 978-0812051087
• Product Dimensions: 7.6 x 5.1 x 0.9 inches
• Shipping Weight: 13.6 ounces (View shipping rates and policies)
• Average Customer Review: 4.4 out of 5 stars  See all reviews (22 customer reviews)
• Amazon Best Sellers Rank: #114,872 in Books (See Top 100 in Books)

Customer Reviews

Most Helpful Customer Reviews

38 of 38 people found the following review helpful:

5.0 out of 5 stars The unknown gem of cooking references!, August 27, 1998

By A Customer

This review is from: Le Repertoire De La Cuisine: The World Renowned Classic Used by the Experts (Hardcover)

Once, 20 years ago, I had a copy of this amazing book. Unfortunately, it left with my girlfriend. After two decades of searching, I finally found it at Foyle's bookstore on Charing Cross Road in London. It was worth the airfare.

This indispensable work is a basic reference to over 6,000 classic recipes. It assumes you already are familiar with intermediate-to-advanced cooking techniques. It organizes recipes by basic class: Hors-d'oeuvre, Soups, Fish, Salads and so on.

Within each section it lists recipes by sub-category: thick soups, clear soups; eggs fried, poached, omelets, coddled, etc.. Then the magic starts.

The individual recipes are given in an elegant, spare shorthand: "Aparagus Polonaise - Dished in rows, sprinkled with hard-boiled eggs and parsely chopped, pour over some bread crumbs tossed in butter nicely browned." "Tournedos Carignan - Cooked in butter, dressed on Pomme Anna croutons, garnished with artichoke bottoms filled with asparagus tips, and potato croquettes egg-shaped, emptied and refilled with foie gras puree." "Sole Donia - Filleted, stuffed and folded, poached and dressed in a circle on a rice border. Centre garnished with crayfish tails, truffles, and mushrooms cohered with Nantua sauce. Coated with white wine sauce."

This book stirs the culinary imagination. Well worth having!

41 of 42 people found the following review helpful:

5.0 out of 5 stars Indispensable., June 15, 1999

By A Customer

This review is from: Le Repertoire De La Cuisine: The World Renowned Classic Used by the Experts (Hardcover)

This little book should be in the library of anyone who fancies herself/himself a cook, chef, gourmand, or any or all of the above!

No pictures, no measurements, no serving portions or cooking time. If you need these details, look elsewhere. Le Repertoire is for those who knows how to cook and wishes to refine, master, and innovate. The first and last word in French cuisine, a leitmotif for those wishing to create fusion cuisine, a most remarkable compendium.

27 of 28 people found the following review helpful:

5.0 out of 5 stars Written by a chef for chefs., January 22, 2002

By 

Anthony Williams (Melbourne, Victoria, Australia) - See all my reviews

This review is from: Le Repertoire De La Cuisine: The World Renowned Classic Used by the Experts (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.