Le Repertoire De La Cuisine: A Guide to Fine Foods - Rilegato

Saulnier, Lewis

Rilegato

ISBN 10: 0812051084 ISBN 13: 9780812051087

Casa editrice: Sourcebooks Inc, 1976

Riassunto

First published in 1914, Le Repertoire de La Cuisine is an international culinary treasure written by Escoffier's very own student, Louis Saulnier. The Repertoire, as it is commonly known, is a shorthand guide to the cuisine of the master. This edition includes a special insert with introductory remarks from distinguished chef Jacques Pepin; the late George Lang, renowned food consultant; as well as Saulnier himself. Concise and incredibly comprehensive, it is the final word on the recipes, terminology, and techniques that make up classic French cooking

You won't find big glossy photos; meticulous lists of ingredients and instructions; or details about measurements, temperature and the like here. The Repertoire is a handy, highly portable, quick reference for those who are already well versed in the classic techniques.

Here, 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. Inside, twelve convenient sections cover:

Fundamental elements of cookery

Garnishes and Sauces

Hors d'oeuvre

Soups

Eggs

Fish

Entrees--meat supplies such as livers, kidneys, and hearts

Entrees--meat, game, and poultry

Salads

Vegetables and Pastas

Sweets

Savouries

It is certain to be a cherished volume for new chefs and a fitting replacement for anyone who has lovingly worn out their old edition.

EXCERPTS
Among the innumerable books on cookery, a few are directed to the experts and the greatest number to the nonprofessional. As a source of reference, Le Repertoire de La Cuisine, is precious to both. For serious students of cookery, it's a handy guide that is extremely complete, reliable, and easy to understand.-- Jaques Pepin, Le Repertoire de La Cuisine

A priest in Nigeria will have very little in common with another priest from Guam, except their common faith in God and in the Bible. I venture to say the Repertoire has been and will continue to be the common bible for the cognoscenti of cooking. -- George Lang, Le Repertoire de La Cuisine

Su questo libro

Product Description:

This book is treasured by thousands in the culinary profession. If you are interested in good food and cooking, it will prove of great value and 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.

Su questa edizione

• Editore: Sourcebooks Inc
• Data di pubblicazione: 1976
• ISBN 10: 0812051084
• ISBN 13: 9780812051087
• Rilegatura: Copertina rigida