Le Répertoire de la Cuisine is a professional referencecookbook 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.
Louis Saulnier, a student of Auguste Escoffier, wrote the Répertoire as a guide to his mentor's cooking as documented in 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.
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.
répertoire, cuisine, professional, reference, cookbook, written, théodore, gringoire, louis, saulnier, published, originally, 1914, translated, into, multiple, languages, intended, serve, quick, reference, guide, culinaire, saulnier, mentor, auguste, escoffier. Le Repertoire de la Cuisine is a professional reference cookbook written by Theodore 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 Le Repertoire de La Cuisine1976 US editionAuthorLouis SaulnierCountryFranceLanguageFrenchSubjectCulinary ArtsGenrenon fictionPublisherGroupe FlammarionPublication date1914Media typebookPages240ISBN978 2082000192 2010 edition Contents 1 History 2 Format 3 References 4 External linksHistory editLouis Saulnier a student of Auguste Escoffier wrote the Repertoire as a guide to his mentor s cooking as documented in Le Guide Culinaire It is a standard reference for classical French haute cuisine and has been translated into English by Edouard Brunet 1924 and Spanish 2012 1 The 1976 American edition has an introduction by Jacques Pepin The 15th English edition of The Cookery Repertory was published by Leon Jaeggi amp Sons Ltd London in 1979 In Michael Ruhlman s 2009 book Ratio Culinary Institute of America instructor Uwe Hestnar cited La repertoire alongside Larousse Gastronomique and the works of Escoffier and Careme as required reading for anyone interested in classical French cooking 2 Format editThe style of Le Repertoire 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 edit Antonio Perez translator Gallo Press 1st edition 2012 ISBN 9942117458 Ruhlman Michael Ratio The Simple Codes Behind the Craft of Everyday Cooking New York Scribner 2009 ISBN 978 1416566113 p xxii External links editFull text online 3rd edition at Gallica digital library Retrieved from https en wikipedia org w index php title Le Repertoire de la Cuisine amp oldid 1128740346, wikipedia, wiki, book, books, library,
