8.4 /10 1 Votes
4/5 Barnes & Noble Language French Publication date 1914 Pages 240 Page count 240 | 4.4/5 Goodreads Country France Subject Culinary Arts Media type book Originally published 1914 Publisher Groupe Flammarion Genre Non-fiction | |||||||||||||||||||||||||||||||||
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Similar A guide to modern cookery, Larousse Gastronomique, 2 - 000 Favourite French R, Food Lover's Companion, The Complete Robuchon | ||||||||||||||||||||||||||||||||||
Le Répertoire de la Cuisine is a professional reference cookbook written by Louis Saulnier and published originally in 1914, and translated into multiple languages (English in 1924, 1961 and 1976, Spanish in 2012 as El Repertorio de la Cocina). It is intended to serve as a quick reference to Le guide culinaire by Saulnier's mentor, Auguste Escoffier, and adds a significant amount of Saulnier's own material.
Contents
History
Louis Saulnier, a student of Auguste Escoffier, wrote this book (commonly called Le Répertoire) as a guide to his mentor's cooking and as a shorthand guide to Le Guide Culinaire written by Auguste Escoffier, Phileas Gilbert and Emile Fetu. It is considered a standard reference for classical French haute cuisine and has been translated into English and Spanish over the years, beginning with a British translation in 1924. The current American edition is published by Barron's Educational Series was originally printed in 1976 with an introduction by Jacques Pépin and the Spanish first edition "El Repertorio de la Cocina" published by Antonio Perez in 2012 (Gallo Press).
In Michael Ruhlman's 2009 book Ratio, Culinary Institute of America instructor Uwe Hestnar cited La répertoire alongside Larousse Gastronomique and the works of Escoffier and Carême as required reading for anyone interested in classical French cooking.
Format
The style of Le Répertoire is highly condensed, even in comparison with the brevity of its inspiration; the recipes provided are little more than simple descriptions of dishes, and assume a great deal of background knowledge. The structure of the book itself is based on Escoffier's original to simplify cross-referencing.