by Lewis Saulnier
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Product Description
Le Repertoire De La Cuisine, A Guide to Fine Foods, treasured by thousands in the culinary profession throughout the past two decades. If you are interested in good food and cooking, this book will prove of great value and will be constantly in use. This volume presents the fundamental elements of cookery: explanations of French culinary terms; recipes for the great sauces; and ingredients and preparations for appetizers, soups, egg and fish courses, entrees, salads, vegetables, and desserts.
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Average Customer Review:
0 of 0 people found the following review helpful:
 repertoire de la cuisine, 2008-12-28
I haved probably bought this book too quickly as I thaught that it would have come in french .
0 of 0 people found the following review helpful:
 Repertoire de La Cuisine, 2008-04-06
Repertoire de La Cuisine, Le: A Guide to Fine Foods
We bought this book for our son who is a chef for his 21st birthday. He thought it had gone out of print so it was a fantastic surprise as he thought it was unobtainable.
0 of 0 people found the following review helpful:
Must have for every chef, 2008-01-15
Great book. Not for everyone, as doesn't give weights etc. just the bare facts. Love it
2 of 2 people found the following review helpful:
Don't mean to sound snobby, but this isn't for amateurs :-/, 2007-05-07
If you want to know everything in full, detailed explanations with pictures and such, but you're past Martha Stewart, Rachael Ray and --god forbid-- Sandra Lee, then get the Joy of Cooking, or the Larousse Gastronomique.
If you think of this as more of a chef's pocket dictionary, you'll better understand what this book's intent and purpose is.
2 of 3 people found the following review helpful:
A must have for Chef's, 2007-02-23
I am a Chef specializing in French cooking and this book is a "must have". I could only give it 4 stars as it is not available in paperback that I could keep in my back pocket while in the kitchen.
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