Customer Reviews

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

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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!

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.

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.

This book is written for anyone interested in Classic French Cuisine. It lists names of the Classic dishes listed by Escoffier, sectioned by where the dish would appear in a classic menu. Along with each dish comes a brief description of preparation and ingredients.

However, the beginner cook will probably not be able to appriciate this book as it doesn't tell you anything in detail about how to prepare the dishes, measurements, cooking times or temperatures. I may act as inspiration for something new to learn though, as there are so many different dishes packed in this little book that it gives a good overview about French Cuisine.

You will not regret buying this book if you are in the habit of buying cookbooks for entertaining reading or for reference.

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.!

This book was recommened to me by one of the other Chefs that I work with. It has been increasingly important to me when I don't wish to pull out Escoffier and need a quick reference or just a notion or tickle of what goes into a dish. If you are a home cook I don't recommend this book as it is beyond the scope of most home cooks to understand but if you are a professional and don't yet own a copy I suggest that you treat yourself to this delightful work. the grouping can be hard to get used to but once you are past that you are home free. Enjoy!

This book was written for the professional. basically a book for reminding the chef what goes into the dish. it won't tel you the amounts for the ingredients like a cookbook but, wil tell you each ingredient. Itis then up to you to remember the amounts or make it up as you like.

this book is an essential for inspiring young chefs. it lists all the french dishes for each type of food available.

If you want to know everything in full, detailed explanations with pictures and such, but you're past Martha Stewart, Rachael Ray and --god forbid-- Sandra Lee, then get the Joy of Cooking, or the Larousse Gastronomique.

If you think of this as more of a chef's pocket dictionary, you'll better understand what this book's intent and purpose is.

I've owned this book since day one of my apprenticeship, twenty eight years ago and still use it to this day... I have the french version but gave my Friend the English version. This book was written almost a century ago and still is used by many chefs and serious cooks....