Le répertoire de la cuisine
by Louis Saulnier
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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.
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Subjects
Cookery, Dictionaries, English, French, French Cookery, French language, French Cooking, Cooking, Cooking, frenchShowing 2 featured editions. View all 21 editions?
| Edition | Availability |
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1
Le répertoire de la cuisine
1976, Leon Jaeggi, Barron's Educational Series
in English
- Standard ed.
0812051084 9780812051087
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2
Le répertoire de la cuisine
December 1976, Barrons Educational Series Inc
Hardcover
in English
- Deluxe edition
0812051092 9780812051094
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Libraries near you:
WorldCat
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Book Details
Edition Notes
Translated from the original French edition by E. Brunet.
On spine: The cookery repertory. 13th ed.
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History
- Created October 12, 2008
- 4 revisions
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| August 18, 2010 | Edited by IdentifierBot | added LibraryThing ID |
| April 16, 2010 | Edited by bgimpertBot | Added goodreads ID. |
| October 21, 2009 | Edited by WorkBot | add edition to work page |
| October 12, 2008 | Created by ImportBot | Imported from Oregon Libraries MARC record |