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COOKBOOKSFood Reference: K to Z >  Le Repertoire de la Cuisine



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Le Repertoire De La Cuisine


by Louis Saulnier
Written by a chef for chefs.
As a chef I found this book invaluable. The assumption is that you know how to cook. Saulnier focusses upon the ingredients, not the method. The translation is a little quaint in places but this adds to the attraction of the book to those who are true afficionados of French cuisine.
Anthony Williams from Melbourne, Victoria, Australia
One of a kind.
This book is written for anyone interested in Classic French Cuisine. It lists names of the Classic dishes listed by Escoffier, sectioned by where the dish would appear in a classic menu. Along with each dish comes a brief description of preparation and ingredients.

However, the beginner cook will probably not be able to appreciate this book as it doesn't tell you anything in detail about how to prepare the dishes, measurements, cooking times or temperatures. I may act as inspiration for something new to learn though, as there are so many different dishes packed in this little book that it gives a good overview about French Cuisine.

You will not regret buying this book if you are in the habit of buying cookbooks for entertaining reading or for reference.
Reviewer: Jorgen L Dahl from Cincinnati, OH United States 


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