LE RÉPERTOIRE DE LA CUISINE: The World Renowned Classic Used by the Experts!

Grading:  Near Fine (Dust Jacket – Very Good)


  • ISBN-10:  0812051084
  • ISBN-13:  9780812051087
  • Author:  Louis Saulnier
  • Publisher:  Barron’s Educational Series, Inc. (B.E.S.)
  • Published:  1976, U.S.A. (Copyright – Leon Jaeggi & Sons Ltd.) (First Published – 1914)
  • Edition:  Standard (The Cookery Repertory – 13th Edition)
  • Binding:  Hardcover w/Dust Jacket
  • Language:  English (includes French)

About this Book…

  • A basic reference to the cuisine of Auguste Escoffier – Master of Modern Cookery.
  • A guide to Fine Foods.
  • Translated from the Original French Edition by Edouard Brunet (Chef to the Duke and Duchess of Roxburghe).
  • Introductory remarks by Jacques Pépin, distinguished chef, and George Lang, leading food consultant.
  • Includes 6,000 dishes for: Garnishes and Sauces | Hors-d’oeuvre | Soups | Egg Dishes | Fish Dishes | Entrees – meat, game, poultry | Salads | Vegetables and Pastas | Desserts … With a special thumb index for quick reference to each section.