![]() ![]() #Le repertoire de la cuisine professionalHere, professional chefs, restaurateurs, hotel proprietors, heads of wait staff, and anyone else who is passionate and knowledgeable about fine dining will find a definitive catalog of French culinary terms along with more than 6000 recipes, each briefly listed on just a few detailed lines. The "Repertoire" is a handy, highly portable, quick reference for those who are already well versed in the classic techniques. You won't find big glossy photos meticulous lists of ingredients and instructions or details about measurements, temperature and the like here. Concise and incredibly comprehensive, it is the final word on the recipes, terminology, and techniques that make up classic French cooking. Written by Louis Saulnier, a student of Escoffier himself, the "Repertoire" (as it is commonly known) is a shorthand guide to the cuisine of the master. Saulnier | Gallica (bnf.fr) Even if your French isn’t that good, having a look at the online edition, will show you the layout to expect.First published in 1914, "Le Repertoire de La Cuisine" is an international treasure in the culinary world. Le répertoire de la cuisine (3e édition) / Th. #Le repertoire de la cuisine fullHowever the full text of the 3rd edition is available online in French. If you want Le Répertoire as a reference book, it can be bought for around £11 or so, on Amazon. Generations of apprentice and commis chefs, have used the book, as a text book at college. Some people might regard it as old-fashioned, but it was translated into Spanish, for the first time, in 2012. It shows the types of dishes which chefs were cooking for their customers in France and later in Britain. The book is a slice of social history, published in the year that WW1 broke out. The customers want and expect, something next level and the use of butter and cream, for example, can do that. Also, restaurant and hotel chefs aren’t as concerned with nutrition as chefs in schools or prisons, as the majoity of customers aren’t eating there daily. Photo by cottonbro on įor the low carber, there are literally thousands of possibilities for starters, mains, sides and vegetables, because the book was written before the low-fat mantra became de rigueur. These days, that may be more useful in France, than in Britain. In this way, the book is also a glossary – a menu decoder, if you like. The names can reflect extra ingredients or cooking methods. There are more than 100 potato recipes, with names like Anna, Bataille, Delmonico, Duchesse, Julienne, Macaire, Marquise, Parmentier etc. Maxim is an omelette decorated with crayfish tails and sliced truffles, with a border of frogs’ legs tossed in butter. Jets de Houblon will contain young hop shoots, cooked in cream. An omelette Andalouse will be stuffed with pimentos and tomatoes and surrounded with roundels of onions. ![]() There are more than eighty omelette recipes in the book, arranged alphabetically. Le Répertoire enables chefs to produce approximations of classic French dishes by describing the ingredients and method(s) used to produce them, without quantities. As the ingredients often contained seafood or eggs, they are considered too much of a food poisoning risk, by many establishments, now.īefore Nouvelle Cuisine, British restaurant food was overwhelmingly French. They would be trundled around the restaurant or hotel dining room on a covered but unrefrigerated hors d’oeuvres trolley. These are appetisers, amuses bouches size portions of sometimes intricate dishes and usually served cold. The book begins with a brief explanation of French culinary terms and then dives straight into the fonds de cuisine, the fundamental elements of cooking: stocks, sauces, butters and garnishes. Tbe book is a slim volume of some 239 pages, but contains around 7000 recipes. More than seventeen editions have since been published by catering equipment seller Leon Jaeggi and Sons Ltd. ![]() Louis Saulnier was a student of the great Auguste Escoffier, and he wanted to produce a companion to his mentor’s book, Le Guide Culinaire.įirst published in French by Flammarion in 1914, the book was tranlated into English by E Brunet, chef to the Duke and Duchess of Roxburgh, in 1924. Le Répertoire de la Cuisine was written by Théodore H Gringoire and Louis Saulnier, although some editions seem to miss out Gringoire altogether. ![]()
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