Le Répertoire de la Cuisine
Le Répertoire de la Cuisine is a professional
reference cookbook written by Théodore Gringoire and Louis Saulnier and published originally in 1914, and translated into multiple languages. 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.
History
Louis Saulnier, a student of
Le Guide Culinaire. It is a standard reference for classical French haute cuisine and has been translated into English by Édouard Brunet (1924) and Spanish (2012).[1] The 1976 American edition has an introduction by Jacques Pépin
. The 15th English edition of The Cookery Repertory was published by Leon Jaeggi & Sons Ltd, London, in 1979.
In
Carême as required reading for anyone interested in classical French cooking.[2]
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.
References
- ISBN 9942117458
- ISBN 978-1416566113. p. xxii.