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Dispatched, from the UK, within 48 hours of ordering. This book is in good condition but will show signs of previous ownership. Please expect some creasing to the spine and/or minor damage to the cover.
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Used-Very Good. VG hardback in Good dust jacket. British de luxe (2nd) edition, with thumb-index, & glassine innner dust jacket. Dust jacket a little worn, with short tears, & browned spine.
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New. 240 p. Contains: Unspecified. Includes unspecified. In Stock. 100% Money Back Guarantee. Brand New, Perfect Condition, allow 4-14 business days for standard shipping. To Alaska, Hawaii, U.S. protectorate, P.O. box, and APO/FPO addresses allow 4-28 business days for Standard shipping. No expedited shipping. All orders placed with expedited shipping will be cancelled. Over 3, 000, 000 happy customers.
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PLEASE NOTE, WE DO NOT SHIP TO DENMARK. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Please note we cannot offer an expedited shipping service from the UK.
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New. 1960. 17th. Hardcover. Translator(s): Brunet, E. Num Pages: 240 pages, illustrations. BIC Classification: WBA. Category: (G) General (US: Trade). Dimension: 192 x 135 x 20. Weight in Grams: 452......We ship daily from our Bookshop.
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Fine. 240 p. Contains: Unspecified. Includes unspecified. In Stock. 100% Money Back Guarantee. Brand New, Perfect Condition, allow 4-14 business days for standard shipping. To Alaska, Hawaii, U.S. protectorate, P.O. box, and APO/FPO addresses allow 4-28 business days for Standard shipping. No expedited shipping. All orders placed with expedited shipping will be cancelled. Over 3, 000, 000 happy customers.
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PLEASE NOTE, WE DO NOT SHIP TO DENMARK. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Please note we cannot offer an expedited shipping service from the UK.
Modern cookbooks, often with glossy illustrations, many of them produced by chefs working in well-known hotels or restaurants or by television cooks, may not appeal to everyone, particularly if one is actually just interested in knowing a bit more sbout a particular dish, its main ingredients and 'hints' on how to prepare it. Not everyone wants a prescriptive recipe. One can se e why many serious cooks prefer 'Le Répertoire' to other cookery books. It is different. Mine is an older edition, published by Jaeggi, and dedicated to Auguste Escoffier, the master chef - Louis Saulnier was his pupil.
Although intended primarily for serious cooks, 'Le Répertoire' is a handy culinary reference book for anyone interested in culinary delights. It is not bulky, is easy to understand and gives one all the cookery tips one generally requires, whether one is looking to prepare poached eggs, artichokes, compound salads or choice desserts. The recipes are there albeit often in one or two lines and that for many is the real appeal of this book - having become acquainted with the basics, one can have a go and create one's own concoction bearing the same name. It also explains all those mysterious French culinary terms, which often baffle the reader of a menu in a restaurant, in simple, easy to understand language - one doesn't have to be a professional chef or a linguist to understand what is on offer.
'Le Répertoire de la Cuisine' has always been a worthy companion to Escoffier's 'Le Guide Culinaire'. Anyone interested in cooking should find plenty of recipes in both books to create mouth-watering meals and treats at home.
renoles
Jul 24, 2008
This is how they do it...
Dining at your favorite French or other cuisine restaurant? Wonder how the chefs remember all the ins and outs of some of those dishes? This book is the answer. I have Escoffier's book (not exactly something I can carry about easily) that has all the recipes and details of dishes, sauces, garnishes, etc, ad nauseam. Repertiore is the Cliff's Notes - it gives you what you need to prepare the dish or a memory refresh if it's been a while since you done Veal a la Avignnonaise. I recommend this to any chef or serious home cook.
