Le Repertoire De La Cuisine: The World Renowned Classic Used by the Experts

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9780812051087: Le Repertoire De La Cuisine: The World Renowned Classic Used by the Experts

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

  • Le informazioni nella sezione "Riassunto" possono far riferimento a edizioni diverse di questo titolo.

    Excerpt. © Reprinted by permission. All rights reserved.:

    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

    Le informazioni nella sezione "Su questo libro" possono far riferimento a edizioni diverse di questo titolo.

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    1.

    Saulnier, Lewis
    ISBN 10: 0812051084 ISBN 13: 9780812051087
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    Descrizione libro 1977. HRD. Condizione libro: New. New Book. Shipped from US within 10 to 14 business days. Established seller since 2000. Codice libro della libreria KB-9780812051087

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    Descrizione libro 1977. HRD. Condizione libro: New. New Book.Shipped from US within 10 to 14 business days. Established seller since 2000. Codice libro della libreria IB-9780812051087

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    Descrizione libro Barron s Educational Series, United States, 2003. Hardback. Condizione libro: New. Language: French . Brand New Book. 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 cookeryGarnishes and SaucesHors d oeuvreSoupsEggsFishEntrees--meat supplies such as livers, kidneys, and heartsEntrees--meat, game, and poultrySaladsVegetables and PastasSweets 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. Codice libro della libreria AAS9780812051087

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    Saulnier, Lewis
    Editore: Barron's Educational Series 12/31/1977 (1977)
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    Descrizione libro Barron's Educational Series 12/31/1977, 1977. Hardback or Cased Book. Condizione libro: New. Le Repertoire de La Cuisine: The World Renowned Classic Used by the Experts. Book. Codice libro della libreria BBS-9780812051087

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    5.

    Louis Saulnier
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    Descrizione libro Barron's Educational Series, 1977. Hardcover. Condizione libro: New. Never used!. Codice libro della libreria 0812051084

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    6.

    Saulnier
    Editore: Barron s Educational Series, United States (2003)
    ISBN 10: 0812051084 ISBN 13: 9780812051087
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    Descrizione libro Barron s Educational Series, United States, 2003. Hardback. Condizione libro: New. Language: French . Brand New Book. 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 cookeryGarnishes and SaucesHors d oeuvreSoupsEggsFishEntrees--meat supplies such as livers, kidneys, and heartsEntrees--meat, game, and poultrySaladsVegetables and PastasSweets 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. Codice libro della libreria AAS9780812051087

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    Descrizione libro Hardcover. Condizione libro: New. First published in 1914, Le Repertoire de La Cuisine is an international culinary treasure written by Escoffier's very own student, Louis Saulnier. TheRepertoire, 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 cookingYou won't find big glossy photos; meticulous lists of ingredients and instructions; or details about measurements, temperature and the like here. TheRepertoire 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 cookeryGarnishes and SaucesHors d'oeuvreSoupsEggsFishEntrees--meat supplies such as livers, kidneys, and heartsEntrees--meat, game, and poultrySaladsVegetables and PastasSweetsSavouriesIt is certain to be a cherished volume for new chefs and a fitting replacement for anyone who has lovingly worn out their old edition.EXCERPTSAmong 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 theRepertoire has been and will continue to be the common bible for the cognoscenti of cooking. -- George Lang,Le Repertoire de La Cuisine. Codice libro della libreria 9811625

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    8.

    Louis Saulnier
    Editore: Barron's Educational Series (1977)
    ISBN 10: 0812051084 ISBN 13: 9780812051087
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    Descrizione libro Barron's Educational Series, 1977. Hardcover. Condizione libro: New. book. Codice libro della libreria M0812051084

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    9.

    Louis Saulnier
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    Descrizione libro Hardcover. Condizione libro: New. Hardcover. 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 .Shipping may be from multiple locations in the US or from the UK, depending on stock availability. 272 pages. 0.421. Codice libro della libreria 9780812051087

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    10.

    Saulnier, Louis
    Editore: Barron's Educational Series
    ISBN 10: 0812051084 ISBN 13: 9780812051087
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    Descrizione libro Barron's Educational Series. Hardcover. Condizione libro: New. 0812051084. Codice libro della libreria Z0812051084ZN

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